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–+ servings

Winter Niçoise Salad

5 | 2 reviews
I love a salad in the winter that feels both fresh and filling, and a winter niçoise salad is the epitome of that. It channels everything I love about the fresh cuisine of Nice, France, but adds in winter chicories and an Herbs de Provence dressing to add a few notes of something different. It leaves me feeling full but not weighed down, which is the kind of salad I like to carry me through the winter months.
Prep Time 15 minutes
Cook Time 11 minutes
Servings: 2 servings

Equipment

Ingredients

  • 2 medium new potatoes , 200 grams / 7 ounces
  • 1/2 small red onion, 100 grams / 3.5 ounces
  • Diamond Crystal kosher salt
  • 1 cup green beans , 100 grams / 3.5 ounces
  • 4 large eggs
  • 1 small head of radicchio or butter lettuce , 100 grams / 3.5 ounces
  • 1 small green endive, 50 grams / 1.75 ounces
  • 1/4 cup castelvetrano olives , chopped
  • 4 ounces jarred tuna , preferably in olive oil
For the Herbs de Provence Dressing
  • 1 lemon or 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon Herbs de Provence
  • 1/4 teaspoon Diamond Crystal kosher salt , plus more to taste
  • 4 tablespoons extra-virgin olive oil , plus more to taste

Instructions 

  1. Bring a large pot of water to a boil. Salt it liberally with about a tablespoon of salt.
  2. Add the potatoes to the water and boil until fork tender, 12-15 minutes.
  3. While the potatoes are boiling, prepare a large ice bath. You'll be using it for a few things so make sure it is in a large bowl.
  4. Thinly slice the red onion and add it to the ice bath. This will make them mellow, crisp, and easier on the stomach.
  5. Trim the edges of the green beans and set aside.
  6. When the potatoes are tender, use a spider to transfer them to the ice bath to cool them.
  7. Add the green beans to the boiling water and boil for 1-2 minutes or until bright green in color. Add these to the ice bath as well to blanch them.
  8. Add the 4 eggs to boiling water and boil for 7 minutes. See Note.
  9. While the eggs are boiling, remove the vegetables from the ice bath and pat them dry with a lint-free dish towel. Chop the potatoes into bite-sized cubes.
  10. Transfer the eggs into the ice bath to shock them when they are done boiling.
  11. Core the radicchio and tear the leaves into a large bowl. Tear the endive leaves into the same bowl.
  12. To make the dressing, whisk together the juice of one lemon (3 tablespoons), 1 tablespoon dijon mustard, 1/2 teaspoon Herbs de Provence, and 1/4 teaspoon Diamond Crystal kosher salt. Whisking constantly, gradually drizzle in 4 tablespoons of olive oil until the dressing is smooth and emulsified. Taste and add more salt or olive oil as preferred.
  13. Drizzle half of this dressing onto the radicchio and endives and toss. Portion this into two bowls.
  14. To plate, top the bowls with equal servings of the red onion, chopped potatoes, blanched green beans, castelvetrano olives, and jarred tuna. Peel and halve the eggs and add two to each bowl.
  15. Drizzle with the remaining dressing and serve!

Notes

If you prefer a jammy center, decrease the boiling time by 30 seconds. If you prefer a firmer yoke, increase the boiling time by 1 minute.