Salade Niçoise Recipe | Storming of the Bastille | The 14th of July | Bastille Day

tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon offers similar flavor with more omega-3s.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives provide a richer taste.

anchovies

💰Cheaper: capers

Capers add a briny flavor without fish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy and has a high smoke point.

Introduce the recipe and its historical context.

Collect all ingredients, emphasizing the use of French green beans and wild-caught tuna.

Fill one pot with water for boiling eggs and another for boiling potatoes, adding salt to the potato water.

Bring the water for the eggs to a boil and prepare to boil the potatoes.

Once boiling, add potatoes to the second pot and cover to boil faster for 20 minutes.

After 10 minutes, gently place eggs in an ice bath to cool.

Check potatoes with a toothpick for tenderness, then transfer to an ice bath.

Use the boiling water to blanch the French green beans for 2-3 minutes, stirring to cook evenly, then transfer to an ice bath.

Peel the cooled eggs in a bowl of water to avoid mess.

Drain and dry the potatoes, then quarter them.

Cut tomatoes into wedges, ensuring they are similar in size to the green beans.

Assemble the salad on a platter, starting with a bed of mixed greens.

Add quartered potatoes, tomato wedges, and arrange the tuna in small mounds.

Tear anchovies in half and place them on the salad, using only two for a lighter sodium content.

Add sliced hard-boiled eggs to the salad.

Finish with dark olives and drizzle with Dijon vinaigrette before serving.

Taste test the salad and share a celebratory message.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens