Salade Niçoise

Salade Niçoise is the great argument salad of French cuisine: Nice insists the authentic version contains only raw vegetables — no cooked green beans, no potatoes — while the rest of France freely adds them. This recipe follows the Nice tradition of the early 20th century, with quality canned tuna, anchovy fillets, raw broad beans and tomatoes, and a simple vinaigrette.

Serves: 4

Ingredients

• 2 x 160g (5.5 oz) cans best-quality tuna in olive oil, drained
• 4 medium ripe tomatoes, quartered
• 4 hard-boiled eggs, halved
• 100g (3.5 oz) small Niçoise or Kalamata olives
• 8 anchovy fillets in oil
• 100g (3.5 oz) fresh broad beans (fèves) or canned white beans, drained
• 1 small red onion, very thinly sliced
• 8 small radishes, halved
• Large handful fresh basil leaves

Vinaigrette:

• 5 tbsp (75ml) extra-virgin olive oil
• 2 tbsp (30ml) red wine vinegar
• 1 tsp (5g) Dijon mustard
• Salt and black pepper

Instructions

1. Whisk together the vinaigrette ingredients and season generously with salt and pepper.
2. Arrange the tomatoes, broad beans, radishes, and red onion on a large flat platter. Season lightly with salt and let stand 5 minutes — this draws out juices that will enrich the dressing.
3. Arrange the tuna in large flakes over the vegetables. Place the egg halves around the edges.
4. Drape the anchovy fillets over the tuna. Scatter olives and basil leaves across the whole salad.
5. Drizzle the vinaigrette over everything just before serving. Do not toss — the salad should be composed.
6. Bring the platter to the table and let guests serve themselves.

Cook's Notes: Quality tuna makes or breaks this dish — buy tuna in olive oil from a respected brand. The salad is best assembled and dressed at the table no more than 10 minutes before eating. For a more substantial dinner-party presentation, add cooked new potatoes and blanched green beans.