- Level: Intermediate
- Total: 1 hr 10 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 807
- Total Fat
- 47 g
- Saturated Fat
- 19 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 33 g
- Cholesterol
- 230 mg
- Sodium
- 1217 mg
This timeless French classic feels as vibrant and relevant today as ever. With its jewel-toned vegetables, rich tuna and briny Nicoise olives and anchovies, the dish is a celebration of freshness and balance. Each component is thoughtfully prepared and dressed separately to highlight its natural flavor. The result is a beautifully composed salad that’s as stunning to look at as it is satisfying to eat. A quick Nicoise olive butter and warm crusty bread round this out to make a full meal—and any extra butter is delicious as a topping for grilled chicken or fish or roasted vegetables.
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 807
- Total Fat
- 47 g
- Saturated Fat
- 19 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 33 g
- Cholesterol
- 230 mg
- Sodium
- 1217 mg
Ingredients
Nicoise Olive Butter:
Salad:
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Directions
- For the olive butter: Put the olives in a mini food processor and pulse a few times to coarsely chop. Add the butter and pulse until the butter is pale purple with small specks of olives. Add the parsley and a few grinds of pepper and pulse a few times to distribute evenly. Transfer to a ramekin for serving. (The butter can be made a day or two ahead and kept covered in the refrigerator.)
- For the salad: Whisk the vinegar, honey, mustard, soy sauce, 1/2 teaspoon salt and a generous grinding of pepper in a small bowl. Whisk in the olive oil in a slow, steady stream to make a smooth dressing. Set aside.
- Put the potatoes in a medium saucepan with salted water to cover. Bring to a boil, then adjust the heat to a simmer and cook until the potatoes are tender when pierced with a paring knife, 12 to 15 minutes. Drain and let cool slightly. While the potatoes are still warm, quarter them and place in a medium bowl. Toss with 2 to 3 tablespoons of the dressing and set aside.
- Meanwhile, bring another medium saucepan of salted water to a boil. Add the haricots verts and simmer until just tender, about 2 minutes. Transfer to an ice bath to cool. Drain, pat dry and toss in a medium bowl with about 2 tablespoons of the dressing. Toss the cherry tomatoes with the basil in a small bowl with about 1 tablespoon of the dressing. Toss the radishes with about 1 tablespoon of the dressing.
- Brush the baguette slices with olive oil and season with salt. Grill the slices or toast under the broiler until slightly charred around the edges, about 1 minute on each side.
- Bring a small pot of water to a boil and gently lower the eggs into it. Boil the eggs for 7 minutes. Transfer to an ice bath until they are cool enough to handle, then peel the eggs. Carefully cut the eggs in half with a paring knife dipped in hot water.
- To assemble, spread the Boston lettuce in a large shallow serving bowl or platter. Arrange the tuna, tomatoes, potatoes, haricots verts, radishes and eggs in rows over the lettuce. Sprinkle with the olives. Drape the anchovies around the salad. Drizzle any extra dressing over the top and finish with a few grinds of pepper. Serve with the Nicoise olive butter and grilled baguette.
