How to Make a Niçoise Salad | Kenji’s Cooking Show

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon is a healthier alternative with omega-3 fatty acids, while mackerel is often cheaper.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives are richer in flavor, while green olives can be more budget-friendly.

Start by washing and trimming the green beans.

Fill a pot with salted water and add the trimmed green beans to blanch them.

Prepare a pot of salted water with crushed garlic cloves and a bay leaf for boiling the potatoes.

Add the Yukon Gold potatoes to the pot of cold water and bring to a simmer.

Simmer the potatoes until tender, about 15-20 minutes, then drain and let cool.

Prepare a bowl for the vinaigrette by adding half a shallot, finely minced.

Add a couple of chopped garlic cloves to the bowl with the shallot.

In the same bowl, add a couple of anchovy fillets and some capers that have been flattened and chopped.

Whisk in some Dijon mustard, white wine vinegar, and olive oil (using some oil from the olives).

Boil water in a pot for the eggs, then add the eggs and steam/boil them for 9 minutes.

After 9 minutes, remove the eggs and place them in cold water to stop the cooking process.

Once the potatoes are cool enough to handle, chop them into bite-sized pieces and add them to the bowl with the vinaigrette.

Add the blanched green beans, black olives, and drained tuna to the bowl.

Toss everything together in the vinaigrette until well combined.

Peel and quarter the hard-boiled eggs and arrange them on top of the salad before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens