Niçoise Salad

Name: Niçoise Salad
Yield: serves 4 to 6
Ingredients: 1 garlic clove, minced; 2 tablespoons capers, rinsed and drained; 1/3 cup red wine vinegar; 1 cup olive oil; Kosher salt and freshly ground black pepper to taste; 1 red bell pepper; 8 ounces fresh green beans or haricots verts, trimmed; 4 extra-large eggs; 1 head romaine lettuce; 1 fennel bulb; 1 teaspoon fresh lemon juice; 4 canned artichoke hearts, drained and halved; 1/2 cup good Niçoise olives, pitted; 1 ripe tomato, cut into 6 wedges; 1 cup very good quality canned tuna packed in olive oil

December 14, 2011

When a dish is called Niçoise (French for “as prepared in Nice”), it’s a safe bet that it contains tomatoes, tuna, green beans, and black olives. Though you could use jarred roasted peppers, the salad is best if you roast your own. And use the best-quality canned tuna that you can get—it makes a huge difference. Start this signature salad at least one hour in advance, so you can have eleven-minute boiled eggs ready and chilled. Ditto with the beans—they should be chilled after blanching. You may use either fresh green beans or the skinny French haricots verts in this recipe. All told, this is a beautiful salad, especially when the ingredients are cut carefully and arranged in groups. This dressing, good on greens of all kinds, will keep well, tightly covered, in the refrigerator for up to a week.

Recipe notes

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