Nicoise Salad

One of the best salads you'll ever make from Provence, France






to taste


Potatoes, fingerling 

40 oz / 2½ lb

8 small potatoes

White wine vinegar 

45 g

45 mL / 3 tbsp

Olive oil, extra virgin

120 g

120 mL / ½ cup 

Parsley, chopped  

8 g

2 tbsp

Garlic, minced 

6 g

2 cloves


4 g

1 tsp

Black pepper, freshly ground

2 g

1 tsp

Tuna, steaks

680 g / 24 oz

4 steaks


180 g 

4 large eggs


to taste


Green beans, trimmed

115 g / 4 oz

¾ cup

Olive oil, extra virgin

15 g

15 mL / 1 tbsp 

Lettuce, torn (preferably romaine) 


1 head

Red onion, sliced 

250 g

1 large onion

Plum tomatoes, chopped  

230 g

4 tomatoes

Anchovy, filets, cut thinly  

24 g 

6 filets

Black olives, pitted 

45 g

about 15 olives

Parsley, chopped  

for garnish



  1. Bring a large pot of water to a boil. Add salt. Cook potatoes until fork tender. Drain and refrigerate. 
  2. Whisk white wine vinegar, olive oil, parsley, garlic, salt and black pepper. 
  3. Place the tuna in a shallow dish and pour half the dressing over the tuna. Cover and chill for 30 minutes. 
  4. Place eggs in the bottom of a saucepan. Fill the pan with cold water, just enough to cover eggs. Bring the water to a boil over high heat. Cover with a lid and remove from heat. Set a timer for 10 minutes (hard boiled).
  5. Transfer eggs to a large bowl of ice water and let cool for 10 minutes. 
  6. Deshell eggs, rinse and pat dry. Slice eggs in half lengthwise and set aside. 
  7. Fill a large bowl with ice water. Bring a large pot of water to a boil. Add salt. Cook green beans until tender-crisp, but still bright green, about 3 to 5 minutes.
  8. Drain and immediately plunge into ice water to stop the cooking. Drain water and set beans aside. 
  9. In a large skillet, heat olive oil over medium heat. Remove the tuna steaks from marinade and, working in batches, cook them over medium-high heat for 3 to 4 minutes on each side, for medium-rare. 
  10. Slice tuna steaks and set aside. 
  11. Remove potatoes from refrigerator and quarter lengthwise. 
  12. In a large bowl, combine Boston lettuce, red onion, plum tomatoes, and anchovies with the prepared potatoes and beans. Drizzle with remaining dressing. Add the eggs, olives and garnish with more parsley. 
  13. Portion salad evenly among 4 bowls and top with sliced tuna.


  • You can use capers instead of anchovies if you prefer

  • Alternatively, you can use good quality tuna packed in olive oil

  • Any small, waxy potato will work well

  • Cook eggs to your preference. They can be hard or soft boiled, or even poached