Traditional salade niçoise doesn’t involve lettuce — it’s actually quite a stunning presentation of potatoes, olives, tuna, eggs, and various other things. However, I had a bunch of arugula that I needed to use up, so I added it in. Why be hemmed in by the expectations of what salade niçoise is supposed to be? Do what you want, I say!
serves 2 as a meal
- 1 russet or handful of new potatoes, cut into chunks (peel the russet, if you’d like)
- olive oil
- dried herbs: thyme, basil, oregano
- 1 small bunch green beans, cut into 1 1/2″ pieces
- 1 bunch arugula, cleaned and spun dry
- 2 handfuls tomatoes, chopped
- big handful of kalamata olives, cut in half
- 2 hard-boiled eggs, diced
- 1 can quality tuna (I used albacore in water, but packed in oil would be delicious here as well)
- red wine vinegar
- dijon mustard
- salt and pepper
- optional: roasted beets, sliced cucumber and/or radishes
- Preheat oven to 425°. On a baking sheet, toss potatoes with olive oil, salt, pepper, and a big pinch (each) of the dried herbs. Place in a single layer, then bake until tender and crispy (20-25 min).
- Meanwhile, bring a pot of water to a boil. Add a big pinch of salt and green beans, then cook until crisp-tender, about 3 minutes. Drain and set aside.
- For the dressing, combine 1 tsp dijon mustard with 1 tbsp olive oil and 1 tbsp red wine vinegar in a small bowl. Add a big pinch of salt and pepper and whisk to combine.
- Combine lettuce, tomatoes, olives, eggs, tuna, and green beans in a large salad bowl. Add cooked potatoes, drizzle with dressing and toss to combine.