Classic Niçoise Salad

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the oil, vinegar, mustard, salt and black pepper until smooth.

   Bowl

   💡Mustard binds the oil with the rest of the dressing, so it doesn't separate quickly. Whisk just before pouring.

For the Boiled Egg

1. 2
   Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.

   StovePot
2. 3
   Gently lower the eggs into it with a spoon.
3. 4
   Turn down the heat slightly and simmer 10–11 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 5
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end. Halve each egg lengthwise.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

To assemble

1. 6
   Cook the potatoes in a pot of water, until tender.

   StovePot
2. 7
   Let the potatoes cool and cut in half.

   KnifeCutting board
3. 8
   Cook the green beans in boiling salted water 3–4 minutes, until tender but still crisp.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
4. 9
   Immediately cool the beans in a bowl of ice water, and drain.

   Ice bathColander
5. 10
   Put the potatoes, green beans, olives and tomatoes in a large bowl.

   Bowl
6. 11
   Take the tuna out of the cans and drain the oil well.

   Colander
7. 12
   Flake the tuna over the vegetables.
8. 13
   Arrange the anchovies and capers on top.
9. 14
   Arrange the halved eggs on top.
10. 15
    Drizzle the dressing on top.