Salade Niçoise

Cook the potatoes

Put the potatoes in a pot, cover with the water and add the salt. Bring to a boil over high heat, then simmer 12 to 15 minutes. Drain and cut in half once a knife slides in easily.

• 400 g potatoes
• 2 L water
• 1 tbsp salt

✅ Done when: a knife slides into a potato easily

Cook the green beans

Bring fresh salted water to a boil in a pot and cook the green beans for about 4 minutes. Drain, then plunge them into cold water so they stay bright green and crisp.

• 200 g green beans
• 1 L water
• 1 tsp salt

✅ Done when: beans are bright green and just tender

Boil the eggs

Lower the eggs gently into boiling water and cook for 8 minutes for a firm but not chalky yolk. Cool in cold water, then peel and cut into quarters.

• 4 eggs
• 1 L water

✅ Done when: yolks are fully set (hard-boiled)

Make the vinaigrette

In a small bowl, whisk the mustard, vinegar, garlic, salt and pepper. Add the olive oil in a thin stream, whisking until thick, then toss 2 tablespoons of it with the still-warm potatoes.

• 1 tsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 garlic clove
• ½ tsp salt
• to taste black pepper
• 6 tbsp olive oil
• 2 tbsp vinaigrette, for the warm potatoes from step 1

✅ Done when: the dressing looks thick and glossy

Arrange the salad

Line a large platter with the lettuce leaves. Arrange the dressed potatoes, green beans, tomatoes, green pepper and spring onions on top, then add the tuna in chunks, the quartered eggs, anchovies and olives.

• 1 lettuce
• all cooked potatoes from step 1
• all cooked green beans from step 2
• 4 tomatoes
• 1 green pepper
• 4 spring onions
• 2 cans tuna
• 4 quartered eggs from step 3
• 8 anchovy fillets
• 80 g black olives

Dress and serve

Drizzle the remaining vinaigrette evenly over the salad, scatter the basil leaves on top and serve right away.

• remaining vinaigrette from step 4
• 1 handful basil leaves