Nice's composed salad: tuna, jammy eggs, green beans, potatoes, olives, and anchovies arranged — never tossed — over dressed leaves.
300 g
🐟 Tuna ›
best canned in oil, or seared fresh
400 g
🥔 Yukon Gold Potatoes ›
boiled, halved
1 head
🥬 Lettuce ›
butter or little gems
Mise en place
Before you start
Prep checklist
Tuna — best canned in oil, or seared fresh
Yukon Gold Potatoes — boiled, halved
Lettuce — butter or little gems
Boil potatoes till tender; blanch beans 3 minutes into ice water; boil eggs 7 minutes for fudgy yolks.
Whisk the vinaigrette; toss each component separately and lightly.
💡
Separate dressing is the composed-salad law: every element seasoned, nothing drowned.
Arrange over leaves in confident groups; crown with tuna, anchovies, olives, and halved eggs. Cracked pepper over all.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Chilled Provence rosé, by regional statute.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
·
Kettle chips or a simple green salad
·
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
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