Julia Child's Salade Nicoise | Jamie & Julia

tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon or sardines can provide a similar flavor and texture at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a more economical option.

Boil a big pot of water.

Peel the potatoes and place them in a colander.

Cover the colander with a lid to steam the potatoes.

Simmer the water for hard-boiled eggs and add 2 eggs for 6 minutes.

After 20 minutes, check if the potatoes are tender by poking them with a knife.

Cut the potatoes in half and then into 1/8 slices while they are warm.

Mix 4 tablespoons of white wine with the warm potatoes and let them absorb it for a few minutes.

In a small bowl, combine 2 tablespoons of vinegar, 1 teaspoon of mustard, and 1/4 teaspoon of salt.

Whisk the mixture until the salt dissolves, then add 5 tablespoons of olive oil gradually while mixing.

Chop a tiny shallot and add it to the dressing along with pepper.

Pour the dressing over the potatoes and mix well, then refrigerate until needed.

Wash the lettuce in cold water, shake off excess water, and gently dry it with a towel before refrigerating.

Boil the French beans in salted water for 10 to 15 minutes, then run cold water over them to stop cooking.

Wash 3 tomatoes and cut them using a serrated knife.

Prepare another vinaigrette with 2 tablespoons of white wine vinegar, 1/8 teaspoon of salt, 1/8 teaspoon of hot mustard, and whisk in 6 tablespoons of olive oil and 1 clove of grated garlic.

Prepare 6 to 12 anchovy fillets by drying them off and trimming any bones.

Assemble the salad by pouring dressing over the anchovies and tinned salmon chunks.

Quarter the hard-boiled eggs gently before serving.

Season the beans and tomatoes with several spoonfuls of vinaigrette before adding them to the salad bowl.

Rip the lettuce into pieces and place it around the edge of the serving plate.

Add the potatoes to the center of the plate, followed by the tomatoes and beans.

Drizzle a little more dressing on top of the salad.

Add the quartered hard-boiled eggs, anchovies, kalamata olives, and tinned salmon on top of the potatoes.

Finish with a sprinkle of capers and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens