Recipe: Niçoise Salad with Dijon–Olive Oil Vinaigrette

Try this bright, classic French salad from Jean in our produce department. It’s delicious, packed with protein and totally satisfying!

Ingredients for the salad
• 1 lb small potatoes (Yukon gold or red), halved
• 8 oz green beans, trimmed
• 4 large eggs
• 1 can high‑quality tuna (preferably packed in olive oil), drained
• 6–8 anchovy fillets
• 1 small cucumber, thinly sliced
• 2 tbsp capers, drained
• Mixed greens (optional but nice for serving)

For the Vinaigrette
• 3 tbsp extra‑virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar or lemon juice
• 1 small garlic clove, finely minced (optional)
• Salt and freshly ground black pepper

Preparation
1. Cook the potatoes
• Place potatoes in a pot of salted water.
• Bring to a boil and cook until tender, about 10–12 minutes.
• Drain and let cool slightly, then slice if they’re large.
2. Blanch the green beans
• In the last 2 minutes of the potatoes’ cooking time, add the green beans to the pot.
• Cook until crisp‑tender, then transfer beans to an ice bath to keep their color bright.
3. Cook the eggs
• Place eggs in a pot of cold water.
• Bring to a boil, then turn off the heat and cover for 8–9 minutes for firm yolks.
• Cool in ice water, peel, and halve.
4. Make the vinaigrette
• Whisk together olive oil, Dijon, vinegar or lemon juice, and garlic if using.
• Season with salt and pepper to taste.
5. Assemble the salad
• Arrange potatoes, green beans, eggs, cucumber slices, tuna chunks, anchovies, and capers on a platter or over greens.
• Drizzle generously with the vinaigrette.
• Finish with a little extra black pepper.

Serving Notes
This salad is at its best slightly warm or at room temperature, when the potatoes soak up the vinaigrette beautifully. It’s hearty enough for a full meal but still feels fresh and Mediterranean.