Classic Niçoise Salad with Tuna, Anchovies, and Quail Eggs

Cooking method

1. Step 1:

   

   How do you make a classic Niçoise salad with tuna and anchovies? Boil the new potatoes in their skins until tender. For Niçoise, I use very young tubers — so-called "baby potatoes." They cook very fast: 15 minutes after the water boils. But medium-sized tubers work too. Cover the cooked potatoes with cold water so the skins come off more easily. Set them aside for now.

2. Step 2:

   

   Blanch the beans in boiling water for about 10 minutes, until tender.

3. Step 3:

   

   Then drain them in a colander and run cold filtered water over them. That stops the cooking faster.

4. Step 4:

   

   Hard-boil the quail eggs separately. After the water boils, the eggs will be done in 5 minutes. Cover them with ice water right away so they peel more easily.

5. Step 5:

   

   For Niçoise, you traditionally use Romano or Romaine lettuce. It has firm, slightly sweet leaves. Separate each leaf from the head and rinse under running water. Shake the leaves and drain them in a colander — the water should drain off completely.

6. Step 6:

   

   Peel and cut the cooled potatoes and eggs: the potatoes into quarters, the eggs in half.

7. Step 7:

   

   Halve the cherry tomatoes and pitted olives, and slice the red onion into rings.

8. Step 8:

   

   Arrange the coarsely chopped lettuce leaves on the plates, with the beans on top.

9. Step 9:

   

   Place the canned tuna (in its own juice) in the center. Arrange the eggs and potatoes symmetrically around the sides.

10. Step 10:

    

    Followed by the onion, tomatoes, and olives. All that's left is to make the dressing.

11. Step 11:

    

    For the dressing, blend the olive oil, balsamic vinegar, Dijon mustard, and anchovy fillet together with an immersion blender.

12. Step 12:

    

    Half a fillet is plenty for two servings, for me — but adjust it to taste. With an immersion blender, you won't feel the anchovy bones in the dressing at all.