Nicoise Egg Salad with French Vinaigrette

Nicoise Egg Salad
Photo by Tim Hussey

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4 servings

  • 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.
  • from Beth Price, Charleston, SC

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