Classic Niçoise Salad

Ingredients

• 4 Eggs (Hard‑boiled, peeled)
• 300 g Potatoes (Small new potatoes, halved)
• 150 g White rice (Long‑grain rice, cooked in water)
• 200 g Green beans (Trimmed, blanched)
• 200 g Cherry tomatoes (Halved)
• 100 g Black olives (Pitted)
• 1 can (150 g) Canned tuna (Drained)
• 4 Anchovy fillets (Optional, chopped)
• 4 tbsp Extra‑virgin olive oil (For the vinaigrette)
• 2 tbsp Red wine vinegar
• 1 tsp Dijon mustard
• to taste Salt
• to taste Black pepper

Instructions

1. Cooking hard‑boiled eggs

   Place the eggs in a saucepan, cover with cold water, bring to a boil, then cook for 10 minutes. Cool immediately under cold water, peel and set aside.

   Time: PT10M

   Temperature: 100°C

2. Cooking potatoes

   Put the potatoes in a pot of salted water, bring to a boil and cook 20 minutes until fork‑tender. Drain and let warm.

   Time: PT20M

   Temperature: 100°C

3. Cooking the rice

   Rinse the rice under cold water, place in a small saucepan with 300 ml water, bring to a boil, cover, reduce heat and simmer 15 minutes. Remove from heat and let rest 5 minutes, then fluff with a fork.

   Time: PT15M

   Temperature: 100°C

4. Blanching green beans

   Bring a pot of salted water to a boil, plunge the green beans for 5 minutes until still crisp. Drain and immediately plunge into a bowl of ice water to stop cooking.

   Time: PT5M

   Temperature: 100°C

5. Preparing the vinaigrette

   In a small bowl, whisk together olive oil, red wine vinegar, mustard, salt and pepper until emulsified.

   Time: PT2M

6. Assembling the salad

   In a large bowl, arrange the rice, halved potatoes, green beans, cherry tomatoes, olives, flaked tuna and chopped anchovy fillets. Add the quartered hard‑boiled eggs. Pour the vinaigrette over and gently toss.

   Time: PT8M

7. Rest and serve

   Let the salad rest 5 minutes at room temperature for the flavors to meld, then serve chilled.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Eggs: Firm tofu (for vegetarian version)
• Instead of Potatoes: Sweet potatoes
• Instead of White rice: Quinoa, Brown rice
• Instead of Green beans: Snow peas
• Instead of Cherry tomatoes: Roma tomatoes
• Instead of Black olives: Green olives
• Instead of Canned tuna: Smoked salmon, Grilled chicken
• Instead of Anchovy fillets: Worcestershire sauce
• Instead of Extra‑virgin olive oil: Canola oil
• Instead of Red wine vinegar: Mild balsamic vinegar
• Instead of Dijon mustard: Whole‑grain mustard
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper

Equipment Needed

• Saucepan
• Small saucepan for rice
• Lid or steamer basket
• Cutting board
• Chef's knife
• Salad bowl
• Colander
• Whisk
• Wooden spoon
• Timer or stopwatch (optional)

Critical Steps — Do Not Skip

• Cooking hard‑boiled eggs without overcooking
• Cooking potatoes until tender
• Blanching green beans and cooling them immediately

Chef Tips from the Video

• Use locally sourced new potatoes for a buttery texture.
• Choose quality Niçoise olives or pitted black olives.
• Serve the salad on a bed of mixed baby greens for extra freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Not recommended; the texture of fresh vegetables deteriorates.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Cook the rice, potatoes and green beans a day ahead and keep them separate in the refrigerator.
• Prepare the vinaigrette in advance and keep it chilled.