Yield: two salads
- 1/2 lb. cooked small red skin potatoes, cooled and cut into thick slices
- 1/2 lb. fresh green beans, trimmed, cooked just tender, and shocked in cold water
- 1/4 c. black olives, sliced
- 1 each ripe tomato, cut into wedges
- 1 Tbsp. chopped fresh parsley
- 6 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. chopped fresh garlic
- to taste salt
- to taste ground white pepper
- 1 head Boston or 'bibb' lettuce, cored, trimmed, washed and crisped
- 1/2 lb. fresh yellow fin or big eye tuna
- as needed fresh coarse ground black pepper
- as needed salt
- as needed salad oil
- 2 each large eggs, hard cooked, yellow and whites chopped separately
- Prepare potatoes and green beans; keep them refrigerated until you are ready to serve.
- Just before service, combine the olive oil, vinegar, parsley, garlic, salt and pepper. Add the tomatoes and olives. Add the potatoes and green beans.
- Toss all the vegetables in the dressing until they are well-coated. Divide the Boston lettuce in half, opening up the head with your thumb and fore finger from the core side of the lettuce. Place the Boston lettuce on a dinner plate, top it with the vegetables and dressing.
- Coat the tuna with oil and season with salt and pepper. Preheat a medium sauté pan over high heat and sear the tuna for about 1 minute on each side until it is browned. Lower the heat and cook the tuna for about 2 minutes on each side, until it is medium doneness. (If you cook the tuna until it is well done, you can substitute canned tuna -- it will taste the same and will be half the cost.) Place the tuna on a plate and hold briefly until service.
- Slice the tuna or cut it into large diced pieces (the tuna can be served chilled or warm); place equal amounts on top of the vegetables. Sprinkle the cooked yolk and white of the egg on top of the salad. Serve with additional fresh ground black pepper.
- Traditional Salad Niçoise also has anchovy fillets tossed in with the vegetables. Add them as you like, about 6 fillets for the entire recipe.