Salade Niçoise
A classic French salad with tuna, potatoes, eggs, and anchovies on a bed of greens, dressed with a bright lemon vinaigrette. Light, protein-rich, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 4 cups mixed salad greens (romaine, arugula, or butter lettuce)
- 1 can (5 oz) canned tuna in olive oil
- 8 oz waxy potatoes (fingerling or Yukon gold)
- 2 whole eggs
- ½ whole lemon
- 3 tbsp olive oil
- 4 fillets anchovy fillets in oil (or Dijon mustard as substitute)
Instructions
- 1
Boil potatoes in salted water until a knife slides through easily, 8–10 minutes.
- 2
Add eggs to the same pot 3 minutes before potatoes finish, so they boil 7 minutes total.
- 3
Drain potatoes and eggs. Let cool slightly, then halve potatoes and quarter eggs.
- 4
Whisk lemon juice, olive oil, and 1 minced anchovy until emulsified; season with salt and pepper.
- 5
Toss greens with half the dressing on a platter or into a bowl.
- 6
Arrange potatoes, eggs, tuna, and remaining anchovies over greens.
- 7
Drizzle remaining dressing over the top. Serve immediately.
Tools you’ll need
- large pot
- colander
- small bowl or jar (for whisking dressing)
- whisk or fork
- salad platter or large bowl
- knife
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