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Classic Salade Niçoise
Dean & DeLuca's version of a classic.

1/2 pound haricots verts (thin French green beans) or green beans, blanched, refreshed, and halved
1 pound red new potatoes, peeled, cooked, and cut into 1/8-inch slices
1 small red onion, cut into thin rings and soaked in cold water for 5 minutes
two 6-ounce cans imported tuna (packed in olive oil) flaked into large chunks
1/4 pound niçoise olives, pitted and halved
2 teaspoons minced garlic
2 teaspoons minced shallot
12 anchovies, soaked in water for 5 minutes and finely chopped
3 tablespoons fresh lemon juice
1/4 cup red-wine vinegar
1 cup olive oil
2 teaspoons salt
1/2 teaspoon black pepper
1 head red-leaf lettuce, leaves torn roughly
6 hard-boiled eggs, quartered lengthwise
4 small tomatoes, quartered

1. Combine beans, potatoes, red onion, tuna and olives in large bowl and toss gently to combine, so as not to break up the tuna chunks.  Cover and refrigerate for 4 hours.
2. Place garlic, shallot, anchovies, lemon juice and vinegar in small bowl and whisk in olive oil.  Season with salt and pepper.
3. Lightly dress lettuce with vinaigrette and divide among 6 plates.  Decoratively arrange hard-boiled egg slices and tomatoes on lettuce, and drizzle with a little vinaigrette.
4. Dress vegetable and tuna mixture with remaining vinaigrette, tossing gently.  Divide evenly among the plates.

In the Dean & DeLuca version of classic niçoise most of the elements are casually tossed together, but with a decorative arrangement on the plate of eggs and tomatoes. Serves 6