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Salade Niçoise

Serves 4
Time 20 min
Our version of this provençal specialty is perfect for a lunch or light dinner. Add a crusty baguette and a glass of wine and you'll be instantly transported to the Cote d'Azure.
Special Diets:
Ingredients
  • 1/2 pound haricots verts (small, thin green beans), trimmed
  • 1 pound very small new potatoes
  • 6 cups green leaf lettuce, torn into bite-size pieces
  • 2 small ripe tomatoes, quartered
  • 3 hard boiled eggs, peeled and quartered
  • 4 anchovy fillets
  • 16 Niçoise olives
  • 1 (7.76-ounce) jar Ortiz tuna
  • 1/3 cup prepared vinaigrette
  • Ground black pepper, to taste
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Method

Lightly steam haricots verts, then drain and plunge them into ice water to cool. 

Drain and set aside. 

Cook potatoes until just tender, then run under cold water to cool. 

Drain, quarter and set aside. 

Arrange lettuce in the center of a large plate or on individual plates. 

Compose salad on lettuce by arranging green beans, tomatoes, potatoes, eggs, anchovies and olives on top. 

Place tuna in center, drizzle with vinaigrette, season with pepper and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 pound haricots verts (small, thin green beans), trimmed
  • 1 pound very small new potatoes
  • 6 cups green leaf lettuce, torn into bite-size pieces
  • 2 small ripe tomatoes, quartered
  • 3 hard boiled eggs, peeled and quartered
  • 4 anchovy fillets
  • 16 Niçoise olives
  • 1 (7.76-ounce) jar Ortiz tuna
  • 1/3 cup prepared vinaigrette
  • Ground black pepper, to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.