Light and Easy Nicoise Salad

Photo: Sivan Lewin

In this classic dish, which takes its namefromNice, in Provence, the seasonal ingredients create a wonderful explosion offlavors.


  • 1 pound red fingerling or other small potatoes

  • Coarse salt

  • Garlic Vinaigrette

  • Freshly ground pepper

  • 4 large eggs

  • ½ pound green beans, halved crosswise

  • 1 head Boston lettuce

  • 1 red or green bell pepper, cut into ¼-inch-thick rings

  • ½ pound cherry tomatoes, halved

  • ½ English cucumber, peeled and sliced

  • ½ fennel bulb, trimmed, halved lengthwise, and very thinly sliced

  • 2 cans (6 ounces each) tuna, preferably Italian oil-packed, flaked

  • ¾ cup Nicoise or oil-cured black olives

  • 1 scallion, chopped

  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

  • 1 tablespoon drained capers (optional)


  1. Bring the potatoes to a boil in a largesaucepan of water. Add salt; reduce heat,and simmer until tender, 10 to 15 minutes. Drain; let cool slightly.

  2. Cut the potatoes into bite-size pieces;peelany loose skins. Dress with enoughvinaigrette to coat lightly (reserve remainder). Season with salt and pepper.Set potatoes aside.

  3. Prepare an ice-water bath; set aside.Cover eggs with water in a small saucepan; bring to a full boil. After 1 minute,cover and turn off heat. Let stand 6 minutes. Rinse; transfer to ice-water bath.

  4. Prepare another ice-water bath; setaside. Bring a medium saucepan of waterto a boil; add salt. Blanch green beansuntil crisp-tender, 1 to 2 minutes. Drain;rinse with cold water. Let stand in ice-water bath until cool. Drain; pat dry.

  5. Peel the eggs, and halve lengthwise.Arrange lettuce, then potatoes, greenbeans, bell pepper, tomatoes, cucumber,fennel, tuna, eggs, and olives on a platter.

  6. Sprinkle with scallion and parsley,and with capers if desired. Drizzle withvinaigrette, and serve with remainder.

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