Fresh, colorful, and flavorful, the Niçoise-style salad is a summer classic. It consists of seasonal vegetables, olives, soft-boiled eggs, anchovy fillets, and Petrossian white tuna. For an elegant presentation, arrange the ingredients separately on a large platter and drizzle everything with vinaigrette.
Preparation: 25 minutes • Cooking: 20 minutes
Ingredients for 4 servings
- 200 g white tuna in olive oil
- 8 anchovy fillets in olive oil
- 200 g baby potatoes
- 1 yellow bell pepper
- 200 g green beans
- 1 small bunch of radishes
- 1 cucumber
- 4 heirloom tomatoes
- 2 eggs
- 20 black and/or green olives
- 4 tbsp olive oil
- Vinegar of choice
- Fleur de sel, freshly ground pepper
Instructions
- Steam the baby potatoes for 15-20 minutes and the green beans for about 12 minutes.
- Meanwhile, cook the eggs for 7 minutes.
- Slice the bell pepper into thin strips, cut the radishes in half or quarters depending on size, slice the tomatoes thinly, and slice the cucumber thinly.
- Once the potatoes and beans are cooked, rinse under cold water to stop cooking. Drain and set aside.
- Do the same with the eggs, then peel them.
- Flake the tuna and drain the anchovies.
- Make the vinaigrette by mixing olive oil, vinegar, salt, and pepper.
- Arrange potatoes, green beans, bell pepper, radishes, cucumber, tomatoes, eggs, tuna, anchovies, and olives on a platter.
- Drizzle with vinaigrette and serve immediately.
Photography: Aimery Chemin • Culinary Styling: Coralie Ferreira
