Salade Niçoise

Method

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1. Whisk the vinaigrette ingredients together until emulsified, or shake them hard in a jar.

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2. Boil the potatoes in salted water for 12 to 15 minutes until a knife slides in easily. Drain and, while still steaming, toss with 3 tablespoons of the vinaigrette.

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3. Cook the beans in boiling salted water for 3 minutes, then plunge straight into iced water. Drain and dry well.

   Mark done Start 3 min timer

4. Lower the eggs into boiling water and cook for exactly 7.5 minutes for a jammy yolk. Cool in iced water, then peel and halve.

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5. Soak the sliced red onion in cold water for 10 minutes to take the harsh edge off, then drain.

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6. Arrange the lettuce on a large platter and compose the potatoes, beans, tomatoes, tuna, eggs, olives and onion in distinct groups rather than mixing.

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7. Drape the anchovies over, spoon the remaining vinaigrette across everything, and scatter with basil. Serve at room temperature.

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Chef’s Tips

• Buy tuna packed in olive oil in a jar. It costs more and is worth every penny in a dish this simple.
• Traditional Niçoise contains no cooked vegetables at all — the potato and bean version is the modernised standard. Either is defensible.
• Room temperature, always. Fridge-cold salad tastes of nothing.

Pairing Suggestions

• A crisp Provence rosé or Picpoul de Pinet
• Serve with a torn baguette
• Follow with fresh peaches

Storage & Reheating

Components keep separately for 2 days; assemble and dress to order. Once dressed, the lettuce collapses within an hour.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.