EFK Kitchen Ready
EFK Salade Niçoise
A composed Provençal salad of tuna, eggs, tomatoes, olives, and crisp vegetables with a sharp Dijon-lemon dressing. The EFK version uses the familiar family-meal style with potatoes and green beans while keeping preserved tuna and briny anchovies at the center.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 20 min
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Put the potatoes in salted cold water, bring to a simmer, and cook until fork-tender, 12 to 15 minutes. Drain and halve or quarter while warm.
- 2. Blanch the green beans in boiling salted water 3 to 4 minutes, then transfer to ice water and drain. Hard-cook the eggs, cool, peel, and quarter.
- 3. Whisk the olive oil, lemon juice, vinegar, Dijon, garlic, salt, and pepper. Toss the warm potatoes with a few spoonfuls of dressing.
- 4. Arrange potatoes, green beans, tuna, tomatoes, onion, olives, eggs, and anchovies if using on a large platter.
- 5. Drizzle with the remaining dressing, scatter with herbs, and serve immediately or slightly chilled.
Equipment
Large saucepan; mixing bowl; whisk; serving platter; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board; slotted spoon
Food safety & storage
Keep tuna and cooked eggs refrigerated until assembly. For the safest hard-cooked eggs, cook until both white and yolk are firm. Refrigerate assembled salad within 2 hours and use within 2 days.
View this recipe on the original EFK website ↗