This is a classic salad from Nice, in Provence France.  It is at its best when using seasonal ingredients.  Feel free to add what’s in season in your area.  Whatever your combination, it is sure to be a delightful experience of appearance and flavors.

1 lb. of red fingerling or other small potatoes
4 large eggs
1 head of Boston lettuce
½ lb. of cherry tomatoes, halved
½ lb. of green beans, halved crosswise
1 red or green bell pepper, cut into ¼ inch rings
½ English cucumber, peeled and sliced
½ fennel bulb, trimmed, halved lengthwise and very thinly sliced
2/4 cup Nicoise or oil-cured black olives
2 cans (6 ounces) tuna, preferably Italian oil-packed, flaked
1 scallion, chopped
1 tbsp. drained capers


Bring potatoes to a boil in a large saucepan of water.  Add salt; reduce heat and simmer until tender, 10-15 minutes.  Drain; let cool slightly
Cut the potatoes into bite-size pieces; peel any loose skins.  Dress with enough vinaigrette to coat lightly (reserve remainder).  Season with salt and pepper.  Set potatoes aside.
Prepare an ice-water bath; set aside.  Cover eggs with water in a saucepan; bring to a full boil.  After1 minute, cover and turn off heat.  Let stand for 6 minutes.  Rinse; transfer to ice-water bath.
Prepare another ice-water bath; set aside.  Bring a medium saucepan of water to a boil; add salt.  Blanch green beans until crisp-tender, 1 to 2 minutes.  Drain; rinse with cold water.  Let stand in an ice-water bath until cool. Drain; pat dry.
Peel the eggs and halve lengthwise.  Arrange lettuce, then potatoes, green beans, bell peppers, tomatoes, cucumber, fennel, tuna, eggs and olives on a platter.
Sprinkle with scallion and parsley and capers if desired.  Drizzle vinaigrette and serve with the remainder

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