A vibrant, composed salad from the French Riviera. While purists debate the inclusion of cooked vegetables, the widely loved international version features tuna, tender potatoes, crisp green beans, eggs, and salty olives drizzled with a vinaigrette.
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15 items
Make the vinaigrette: Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper in a small bowl until .
Boil the potatoes in salted water for 15 minutes until tender. Drain, cool slightly, and halve.
Boil the eggs in the same pot (or separately) for 8 minutes (jammy) to 10 minutes (hard). Cool in ice water, peel, and quarter.
the green beans in boiling water for 3 minutes until crisp-tender. Shock in ice water and drain.
Season the tuna steaks with salt and pepper. Heat 1 tbsp oil in a skillet to high heat.
the tuna for 1-2 minutes per side, leaving the center rare. Slice against the grain.
Assemble the salad: Toss the lettuce, green beans, potatoes, and tomatoes with half the dressing.
Arrange on a platter. Top with tuna slices, egg quarters, olives, and anchovies. Drizzle with remaining dressing.
