Name: Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 1 large garlic clove, minced; 2 anchovy fillets, chopped; 1/4 teaspoon salt, more as needed; 2 tablespoons lemon juice; 3/4 teaspoon grated lemon zest; 1/2 teaspoon Dijon mustard; 1/3 cup olive oil, more as needed; 1/4 pound baby red potatoes; 1/2 pound haricots verts or green beans; 1 tablespoon finely chopped basil; 8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced; 2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved; 2 (6 or 7-ounce) cans tuna packed in olive oil, drained; 4 hard-boiled eggs (optional); 1/2 cup pitted kalamata olives, sliced; Black pepper, for serving; Flaky sea salt, for serving; Torn basil leaves, for serving

Ingredients

1 large garlic clove, minced

2 anchovy fillets, chopped

1/4 teaspoon salt, more as needed

2 tablespoons lemon juice

3/4 teaspoon grated lemon zest

1/2 teaspoon Dijon mustard

1/3 cup olive oil, more as needed

1/4 pound baby red potatoes

1/2 pound haricots verts or green beans

1 tablespoon finely chopped basil

8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced

2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved

2 (6 or 7-ounce) cans tuna packed in olive oil, drained

4 hard-boiled eggs (optional)

1/2 cup pitted kalamata olives, sliced

Black pepper, for serving

Flaky sea salt, for serving

Torn basil leaves, for serving

Instructions

Step 1: Make the vinaigrette by smashing the garlic clove, anchovy fillets, and salt into a paste using the flat side of a knife. Transfer the paste to a small bowl and stir in lemon juice, lemon zest, and Dijon mustard.

Step 2: Slowly whisk in the olive oil, pouring it in while stirring constantly. Taste and adjust the seasoning as needed.

Step 3: Place the baby red potatoes in a medium pot and cover with 2 to 3 inches of cold salted water. Bring to a boil and cook until fork-tender, about 10 to 15 minutes.

Step 4: Add the haricots verts during the last minute of cooking. If using green beans, add them during the last 2 to 3 minutes depending on thickness. Drain and let cool until warm enough to handle.

Step 5: Halve the potatoes and transfer them along with the beans to a small bowl. Toss with some of the vinaigrette to coat. When cool, mix in the finely chopped basil.

Step 6: On a large platter or individual plates, arrange the potatoes and beans, radishes or cucumber slices, tomatoes, tuna, and eggs if using.

Step 7: Scatter sliced kalamata olives over the top and drizzle with the remaining vinaigrette. Finish with a sprinkle of black pepper, flaky sea salt, and torn basil leaves before serving.

Tips & Variations

Use fresh green beans if haricots verts are unavailable, adjusting the cooking time to keep them crisp.

Substitute canned salmon or cooked shrimp for tuna for a different protein twist.

For added richness, drizzle a little extra virgin olive oil over the salad just before serving.

Hard-boiled eggs add creaminess, but you can omit them for a lighter salad.

FAQs

Can I use fresh tuna instead of canned tuna?

Yes, seared or grilled fresh tuna can be used for a more luxurious version, but canned tuna in olive oil is traditional and convenient for this salad.

What can I substitute for anchovies in the vinaigrette?

If you don’t have anchovies, you can use a splash of Worcestershire sauce or a bit of miso paste to replicate the savory umami flavor, though the taste will be slightly different.