Warm Niçoise Salad Recipe for Fresh Flavors

Start by washing the 6 baby potatoes thoroughly. Place them in a pot of boiling water and cook for about 15 minutes until they are tender. You’ll know they are ready when you can easily pierce them with a fork.

Once cooked, drain the potatoes and let them cool slightly before cutting them into halves or quarters, depending on your preference.

While the potatoes are cooking, bring another pot of water to boil. Add the 100 grams of green beans to the boiling water and cook for about 3 minutes. The goal is to keep them crisp yet tender.

After cooking, drain the beans and quickly transfer them to a bowl of ice water. This will stop the cooking process and keep their vibrant color.

In the same water used for the potatoes, bring it back to a boil and gently add the 2 eggs. Boil them for approximately 10 minutes for hard-boiled eggs. Once done, remove them and place them in cold water.

Peel the eggs once they are cool enough to handle and slice them into quarters for serving.

In a large bowl, combine 200 grams of mixed salad greens, the halved or quartered baby potatoes, 100 grams of cooked green beans, and 50 grams of halved cherry tomatoes.

Next, add the 200 grams of tuna, drained and flaked, followed by the anchovies.

In a small bowl, whisk together 30 ml of olive oil, 10 ml of lemon juice, and 5 grams of Dijon mustard. Mix well until all the ingredients are combined and emulsified.

Season it with salt and pepper according to your taste.

Drizzle the dressing over the salad and gently toss to combine all the ingredients. Be careful not to break the tuna apart too much.

Finally, arrange the quartered eggs on top as a finishing touch. Serve immediately and enjoy your delicious warm Niçoise salad!