Salade Niçoise - Rombauer Vineyards
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Salade Niçoise



Prep Time:

20 Minutes

Cook Time:

25 Minutes

Total Time:

45 Minutes


1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved
or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2-ounce cans Italian or Spanish tuna packed in
olive oil, drained
1/2 cup nicoise olives

1Step 1

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

2Step 2

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

3Step 3

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

4Step 4

Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

5Step 5

Toss the tomatoes in a small bowl with salt and pepper to taste.

6Step 6

Add about 1/4 cup dressing to the potatoes and toss.

7Step 7

Quarter the hard-cooked eggs

8Step 8

Divide the lettuce among 4 plates

9Step 9

Arrange the potatoes, haricots verts, radishes, hardcooked eggs and tuna on top.

10Step 10

Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates.

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