A complete French salad that feels fresh and elegant without becoming complicated. Tuna, egg, potato, and vegetables stay distinct under a Dijon vinaigrette, with olives adding a briny punch. Light yet satisfying, it turns an everyday lunch into something special.
Cut the potato into roughly 3 cm pieces and place it in a pot with the eggs, water, and most of the salt. Bring to a boil and cook for 9 minutes from that point; remove the eggs and cool them under cold water. Add the green beans and cook everything for
Turn what you find into an experience you can actually bring to your kitchen.
While the pot cooks, wash and dry the lettuce, cut the tomato into wedges, drain the tuna, and have the olives ready. In a bowl, combine the Dijon mustard, red wine vinegar, pepper, and the remaining salt; gradually stir in the olive oil until the vinaigrette looks glossy and lightly emulsified.
Peel the eggs and cut them into quarters. Spread the lettuce over a platter and arrange the potato, green beans, tomato, tuna, eggs, and olives on top, keeping each component recognizable instead of tossing everything together. Drizzle with the vinaigrette just before serving. And that's it! If you get fresh leaves, tender potato, firm beans, and briny bites of tuna and olive, your Niçoise landed exactly where it should. 🧡
