Easy to make Serves 2
Salade Niçoise is a timeless French classic, known for its medley of fresh, wholesome ingredients. But in this recipe, one key element often steals the show—the humble egg. Perfectly cooked eggs, with their creamy yolks and tender whites, add a richness that complements the tangy dressing and fresh vegetables beautifully. This easy-to-make version for two highlights just how essential eggs are to bringing balance and texture to this iconic dish.
Here are the Ingredients You’ll Need:
- 8 new potatoes
- 60g green beans
- 3 eggs
- 1 little gem lettuce
- 40g pitted black olives
- 6 cherry tomatoes
- 1 can of tuna in oil
For the dressing:
- 1/2 garlic clove
- 1 anchovy fillet
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- Reserved oil from the tuna
Method:
- Prepare the Dressing
Start by creating the dressing, which will coat the salad in layers of flavor. Crush the garlic and anchovy fillet into a paste—this forms the base of the dressing. Mix the paste with Dijon mustard and red wine vinegar, and slowly whisk in the reserved oil from the tuna. The result is a tangy, savory dressing with a hint of the sea. Set it aside to let the flavors develop.
- Boil the Potatoes and Green Beans
Boil the new potatoes in salted water until soft. About halfway through cooking, add the green beans, which only need around 5 minutes to cook through while staying firm and bright. Once the potatoes are done, quarter them and toss them in a large bowl with half the dressing. This will allow the potatoes to soak in the flavors as they cool.
- Cook the Eggs
The eggs are truly the heart of this dish. Boil them for 7–8 minutes to achieve the perfect medium-set yolk—firm yet still creamy and rich. Once boiled, plunge the eggs into cold water to stop them from cooking further. After they cool, peel and slice them in half. These eggs will serve as the crowning touch to your Salade Niçoise, bringing a creamy contrast to the crisp vegetables and tuna.
- Assemble the Salad
Chop the little gem lettuce and add it to the bowl with the dressed potatoes and green beans. Toss in the pitted black olives, halved cherry tomatoes, and flaked tuna. This colorful mix is full of textures—from the tender potatoes to the juicy tomatoes, briny olives, and meaty tuna.
- Finish with Eggs and Dressing
Now for the final touch—place the halved eggs on top of the salad. Their creamy yolks will pair beautifully with the tangy dressing, adding richness with every bite. Drizzle the remaining dressing over the salad, ensuring that each ingredient gets a flavor boost.
Why Eggs Make This Dish Special:
- Creamy Contrast: The eggs add a creamy, rich texture that balances the freshness of the lettuce, the bite of the green beans, and the brininess of the olives and tuna.
- Nutritional Boost: Eggs are a powerhouse of protein, healthy fats, and essential vitamins, making the salad not only more filling but also more nutritious.
- Visual Appeal: Halved eggs, with their vibrant yolks, create a beautiful presentation that makes the dish even more inviting.
A Simple Yet Elegant Meal
This easy Salade Niçoise recipe highlights the egg as a star player, adding depth and flavor to an already impressive salad. Whether you’re enjoying it for lunch or a light dinner, the balance of rich eggs with fresh vegetables and a tangy dressing will make this dish a staple in your kitchen.
Enjoy your delicious and egg-centric Salade Niçoise!
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