The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Nicoise Egg Salad with French Vinaigrette


24 Haricot verts or thin green beans

24 tiny white potatoes

24 quail eggs, hard-boiled and quartered

24 grape tomatoes, quartered

12 Nicoise or kalamata olives, quartered

1 tuna medallion, about ½ pound

1 tablespoon olive oil

For the French Vinaigrette

1 tablespoon Dijon mustard

2 tablespoons champagne vinegar

2 ½ tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

2 anchovy fillets

1 tablespoon chopped shallot

1 large basil leaf, torn into pieces

Salt and freshly ground black pepper to taste


  1. Bring a large pot of salted water to the boil. Add green beans and cook for 4 minutes or until crisp tender. Remove to a bowl of ice water. Add potatoes to boiling water and cook for 10 minutes or until fork tender.   Drain and let cool. Cut the potatoes and green beans into 4 pieces.
  2. Combine all vinaigrette ingredients in a food processor and process until smooth. Toss with eggs, tomatoes, potatoes, beans and olives.
  3. Heat olive oil in a medium skillet until shimmery. Add tuna medallion and sear for 1 minute on each surface. Thinly slice and serve over salad.
Print Recipe