For company
Classic Niçoise salad
The French salad that tastes like summer on a plate — seared tuna, jammy eggs, crisp beans, silky potatoes and a sharp shallot dressing.
The dressing is best made an hour ahead so the shallot mellows in the vinegar.
Method
- 01
Boil the potatoes in salted water until tender — about 15 minutes. Drain, halve while warm, and toss with a little olive oil and a pinch of salt.
- 02
Blanch the green beans in boiling salted water for 3 minutes, then plunge into ice water to keep their colour and bite. Drain well.
- 03
Boil the eggs for 7 minutes for a jammy yolk, then cool in ice water. Peel and halve.
- 04
Make the dressing: whisk the olive oil, vinegar, mustard, shallot and honey together. Season generously. Set aside for at least 30 minutes so the shallot softens.
- 05
Pat the tuna dry and season with salt and pepper. Sear in a hot pan with a little olive oil for 1–2 minutes on each side, depending on thickness — you want a golden crust and a ruby centre. Rest for 5 minutes, then slice thickly against the grain.
- 06
Arrange the lettuce on a large platter. Scatter over the warm potatoes, beans, tomatoes, olives, capers and anchovies. Nestle in the eggs and lay the tuna slices across the top.
- 07
Drizzle the dressing over everything, scatter with parsley and tarragon, and finish with a final grind of black pepper. Serve immediately with a cold glass of white wine and crusty bread.
Keep cooking
