Composed Salade Niçoise with Simple Vinaigrette


7 large eggs
2 pounds fresh green beans, stem ends removed
2 teaspoons kosher or sea salt
2 tablespoons freshly ground black pepper
2 tablespoons olive oil
3 pounds fresh tuna steaks (about 6 ounces per person)
1 bunch radishes (about 6), very thinly sliced
1/2 pound mixed olives or Niçoise olives
2 heads lettuce (preferably mixed varieties)
Simple Vinaigrette (see accompanying recipe)
Aioli (see accompanying recipe)


Place eggs in a single layer in a 4- to 5-quart saucepan. Add enough water to cover eggs by about 1 inch. Cover pot and set over high heat; bring to a boil. Remove from heat; let stand 15 minutes. Set aside to cool. When cool, peel and slice in half lengthwise.

Meanwhile, refill pot with water and bring to a boil over high heat. Blanch beans: Boil until bright green and crisp-tender, about 7 minutes; immediately plunge beans into ice water to stop cooking. Drain and set aside.

Sprinkle salt and pepper onto fresh tuna; press them into flesh on both sides.

Pour oil into a large skillet and set over medium-high heat. Working in batches to avoid overcrowding, sear tuna on one side to create a peppery crust, about 3 minutes. Turn carefully and sear other side (interior should still be red). Remove tuna to a platter.

Let sit about 10 minutes; then slice and arrange. Add little piles of green beans, radish slices, and egg slices, and arrange. Place little piles of olives around and in between these ingredients.

In a separate salad bowl, toss lettuce with enough Simple Vinaigrette to coat. Place a pile of lettuce leaves on each individual serving plate; guests may select toppings from the large platter. Serve with Aioli.

Simple Vinaigrette



8 servings

Preparation Time

40 Minutes

Total Time

50 Minutes

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