Niçoise Salad

The Niçoise salad is a classic Provencal dish that has spread all over the world. Here is a version with an Italian twist.

Ingredients

• New potatoes
• Green beans
• Ripe tomatoes
• Hard-boiled eggs
• Black olives (preferably from Gaeta for an Italian touch)
• Canned tuna in oil
• Anchovy fillets (optional)
• Lettuce or mixed salad
• Red onion
• Fresh basil (Italian addition)
• Extra virgin olive oil
• Wine vinegar or lemon juice
• Salt and pepper

Preparation

1. Boil the new potatoes in salted boiling water until they are tender but still firm. Let them cool down and cut them in half or into not too small pieces.
2. Cook the green beans in salted boiling water for about 4-5 minutes; they should remain crunchy. Drain them and plunge them into cold water to stop the cooking and keep the vibrant color.
3. Cut the tomatoes into wedges, slice the red onion, and crumble the hard-boiled eggs.
4. In a large bowl, mix the shredded lettuce with the potatoes, green beans, tomatoes, eggs, black olives, and crumbled anchovy fillets (if you decide to use them).
5. Add drained and shredded canned tuna with a fork.
6. For the dressing, emulsify extra virgin olive oil with wine vinegar or lemon juice, salt, and pepper. Dress the salad with this emulsion and mix gently.
7. Serve the Niçoise salad on a serving plate and garnish with fresh basil leaves to give that extra Italian touch.

Fun Facts

The traditional Niçoise salad does not include cooked vegetables such as potatoes and green beans, but this variation has become popular internationally. The presence of tuna and anchovies, along with the olives, offers a balance of Mediterranean flavors that remind one of trips to the sea.