Equipment
Ingredients
Dijon Vinaigrette
- 60 ml extra virgin olive oil
- 20 ml red wine vinegar
- 10 g dijon mustard
- 1 garlic, minced
- 2 g fine sea salt
- 1 g black pepper, freshly ground
Salad Components
- 150 g butter lettuce, washed and torn
- 300 g baby potatoes, halved
- 200 g green beans, trimmed
- 200 g cherry tomatoes, halved
- 200 g canned tuna in olive oil, drained and flaked
- 4 eggs, large
- 60 g niçoise olives, pitted
- 15 g capers, drained
- 15 g anchovy fillets, drained
Nutrition (per serving)
Method
In a small mixing bowl, vigorously whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper until fully emulsified.
Bring a medium pot of salted water to a boil at 100 degrees Celsius (212 degrees Fahrenheit). Add the halved baby potatoes and cook until easily pierced with a fork, about 12 to 15 minutes. Use a slotted spoon to transfer them to a plate to cool.
Return the same pot of water to a rolling boil. Add the trimmed green beans and blanch for 3 to 4 minutes until crisp-tender and bright green. Immediately transfer to a bowl of ice water to halt the cooking process, then drain and pat dry.
Lower the heat to a gentle simmer. Carefully lower the eggs into the water and cook for exactly 7 minutes for a jammy, soft-boiled yolk. Transfer immediately to the ice bath and let sit for 5 minutes.
Gently tap the cooled eggs to crack the shells all over, peel them carefully under cold running water, and slice them in half lengthwise.
Arrange the torn butter lettuce evenly across the bottom of a large serving platter to create a base.
Arrange the cooked potatoes, blanched green beans, cherry tomato halves, flaked tuna, and Niçoise olives in distinct clusters over the bed of lettuce.
Nestle the egg halves into the salad. Scatter the capers and anchovy fillets over the top if using, then drizzle the emulsified vinaigrette generously over all the components just before serving.
Chef's Notes
- Always use tuna packed in olive oil rather than water for this dish. The oil preserves the moisture, texture, and flavor of the fish, which acts as a centerpiece of the salad.
- Dressing the potatoes while they are still slightly warm allows the starches to absorb the vinegar and oil deeply, elevating the flavor profile of the entire dish.
- Haricots verts are ideal here as they are thinner and more delicate than standard green beans, requiring less blanching time and providing a superior crunch.
- Cracking the egg shells slightly before plunging them into the ice bath allows cold water to seep under the membrane, making them significantly easier to peel.
Storage
Refrigerator: 2 days — Store dressing and salad components separately for best results.
