Food & Cooking Recipes Ingredients Seafood Recipes Salade Nicoise 3.2 (41) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 4, 2021 Print Share Share Tweet Pin Email Photo: James Merrell Servings: 8 Our take on the classic French salad includes small red potatoes, celery, and radishes in addition to traditional ingredients, such as tuna, olives, hard-boiled eggs, anchovies, green beans, and tomatoes. Ingredients 1 large shallot, minced 1 tablespoon capers 2 tablespoons Dijon mustard 2 tablespoons white-wine vinegar 1 teaspoon coarse salt ¼ teaspoon freshly ground pepper 6 tablespoons extra-virgin olive oil ½ pound green beans 1 pound small red potatoes 2 large eggs 1 small head Romaine lettuce, cut into bite-size pieces 1 stalk celery, cut into ¼-inch slices 2 tomatoes, cut into wedges 4 radishes, thinly sliced 1 six-ounce can water-packed solid white tuna, drained 3 ounces Nicoise or other olives (about 24) 8 anchovies (optional) Directions Whisk together shallot, capers, Dijon, vinegar, salt, and pepper. Slowly whisk in oil; set dressing aside. Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add green beans, and cook until bright green, about 1 minute. Drain; plunge into ice water to stop cooking. Drain again, cut into 1 1/2-inch pieces, and set aside. Refill saucepan with cold water, and add potatoes. Bring to a boil, reduce to a simmer; cook until potatoes are tender, about 15 minutes. Drain potatoes; let cool slightly. When cool enough to handle, cut potatoes into 1-inch pieces. Place in a bowl; toss with 1/4 cup of the vinaigrette; set aside. Place eggs in a small saucepan of cold water. Bring to a boil; cover. Remove from heat. Set aside for 11 minutes. Rinse in cold water; peel; cut into wedges; set aside. To assemble, arrange lettuce on individual plates. Arrange green beans, potato salad, sliced eggs, celery, tomatoes, radishes, tuna, olives, and anchovies, if using. Drizzle with remaining dressing, and serve. Print