Salade Niçoise

also called salade nicoise · nicoise salad · nicoise · niçoise · tuna nicoise · french tuna salad · composed tuna salad

The table

1 lb(450 g; halved)new potatoesboil 15 mindress the potatoes warmarrange in blocks
1 Tbskosher salt
2 Tbs(30 mL)lemon juicewhisk
2 tspdijon mustard
2(mashed)anchovy fillets
1 small(minced)shallot
1/3 cup(80 mL)extra-virgin olive oil
8 oz(225 g; topped)green beansblanch 3 min, chill hard
3 largeeggsboil 8 min
12 oz(340 g; 1-in thick)tuna steaksear 4 min, rest pink
1 Tbs(15 mL)extra-virgin olive oil
1/2 tspkosher salt
1 head(leaves separated)butter lettuce
1/3 cupniçoise olives
1 cup(halved)cherry tomatoes
Dress the potatoes warm: a warm one drinks vinaigrette and a cold one wears it. Blocks and not a toss
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

1boil 15 min

2whisk

3blanch 3 min, chill hard

4boil 8 min

5sear 4 min, rest pink

7arrange in blocks

goes in with what steps 3, 4, 5 and 6 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 min3 of 7 steps give no time
Needs you
about 4 min
If you get it wrong
Forgiving — everything is cooked separately and cooled, and the only step with a real window is the tuna

  1. boil 15 min

    15 minwalk awayfrom the start

  2. blanch 3 min, chill hard

    5 minwalk away(we think)from the start

  3. boil 8 min

    8 minwalk awayfrom the start

  4. sear 4 min, rest pink

    4 minneeds youfrom the start

  5. whisk

    not timedfrom the start

  6. dress the potatoes warm

    not timed15 min in

  7. arrange in blocks

    not timed15 min in

You'll need skillet

Goes with

See how it is written
>> title: Salade Niçoise
>> category: Salads
>> tags: tuna, potatoes, green beans, egg, olives
>> counters: The Bowl Shop
>> aka: salade nicoise, nicoise salad, nicoise, niçoise, tuna nicoise, french tuna salad, composed tuna salad
>> pairs-with: basic-vinaigrette
>> servings: 4
>> time: 1 hr
>> slack: forgiving — everything is cooked separately and cooled, and the only step with a real window is the tuna

>> step: boil 15 min
Boil @new potatoes{1%lb}(450 g; halved) in water with @kosher salt{1%Tbs} for ~boil{15%min}, until a knife goes in without resistance, and drain them.

>> step: blanch 3 min, chill hard
Blanch @green beans{8%oz}(225 g; topped) in boiling salted water for ~blanch{3%min}, then ~chill{2%min} in ice water and dry them.

>> step: boil 8 min
Boil @eggs{3%large} for ~boil{8%min} and cool them under running water.

>> step: sear 4 min, rest pink
Sear @tuna steak{12%oz}(340 g; 1-in thick) rubbed with @extra-virgin olive oil{1%Tbs}(15 mL) and @kosher salt{1/2%tsp} in a very hot #skillet{} for ~sear{4%min}, two minutes a side, then let it rest.

>> step: whisk
Whisk @lemon juice{2%Tbs}(30 mL), @dijon mustard{2%tsp}, @anchovy fillets{2}(mashed), @shallot{1%small}(minced) and @extra-virgin olive oil{1/3%cup}(80 mL) together until it thickens.

>> step: dress the potatoes warm
Dress @&(~5)warm potatoes{} with a third of @&(~1)vinaigrette{} while they are still hot enough to steam.

>> step: arrange in blocks
Arrange @&(~1)dressed potatoes{}, @&(~5)blanched beans{}, @&(~4)boiled eggs{}(peeled and quartered) and @&(~3)seared tuna{}(sliced thick) in blocks over @butter lettuce{1%head}(leaves separated) with @niçoise olives{1/3%cup} and @cherry tomatoes{1%cup}(halved), and pour the rest of the dressing over.

Dress the potatoes warm: a warm one drinks vinaigrette and a cold one wears it. Blocks and not a toss.