{Salade Niçoise} Salad with Smashed Potatoes and Fried Capers Recipe

Inspired by my latest trip to Provence, here the classic Niçoise salad from Nice with the addition of tons of basil, super-high quality tuna, smashed potatoes, and fried capers. This {Salade Niçoise} Salad with Smashed Potatoes and Fried Capers recipe is my version of the real deal.

5 from 3 votes

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Prep Time 1

Total Time 1 30

Course Salad

Cuisine French

Diet Gluten Free

Servings servings

Calories 318 kcal

Ingredients

For The Anchovy Vinaigrette:

1 small shallot minced
1 small garlic clove grated
1 anchovy fillet minced
1/4 cup red wine vinegar
3/4 cup extra-virgin olive oil
kosher salt
Freshly ground black pepper

For The Nicoise Salad:

8 ounces marble potatoes or other tiny potatoes
kosher salt
8 ounces haricots vert
2 hard-boiled large eggs peeled and quartered
1 pint sweet 100s tomatoes or cherry tomatoes halved
1 (8.5 ounce) can oil-packed tuna
1/3 cup olives
2 tablespoons drained capers
20 fresh basil leaves
4 handfuls spicy mixed greens

Instructions

Make The Anchovy Vinaigrette: Whisk together shallot, garlic, anchovies, and vinegar in a large bowl. Slowly drizzle in olive oil while whisking. Add some salt and pepper and whisk to combine. Taste by dipping a lettuce leaf in the vinaigrette and adding more salt, pepper, or vinegar, as desired.
Alternatively, process the vinaigrette in a blender for a smoother dressing.
TIP: Vinaigrette can be made up to four days in advance. Store refrigerated in an airtight container and bring to room temperature before using.
Make The Smashed Potatoes: Cover potatoes with at least 2 inches of water in a large saucepan and bring to a boil. Lower heat to just barely below a simmer and cook until potatoes are easily pierced by a fork, about 15 minutes.
Remove from heat, add a huge pinch of salt, let stand in the cooking water until cooled slightly. Drain potatoes. If using right away, allow to cool to room temperature, then gently crush them.
Heat olive oil in a large frying pan, then cook the potatoes until golden brown, about 5 minutes total. Set aside and salt.
TIP: Potatoes can be made up to four days in advance. Store refrigerated in an airtight container and bring to room temperature before using.
Fry The Capers: Return the pan to heat and add enough oil to coat the bottom of the pan. Heat over medium heat until oil shimmers, add the capers and fry until just crisp, about 1 minute. Remove to a paper towel-line plate and set aside.
TIP: Capers can be made up to four days in advance. Store refrigerated in an airtight container and bring to room temperature before using.
Blanch The Haricots Verts: Meanwhile, fill a large saucepan with water and season generously with salt. Fill a large bowl with ice water. Bring a saucepan of water to a boil. Working in small batches, cook beans until tender-crisp, about 2 minutes. Transfer to an ice bath to chill. Drain beans and pat dry; beans can be refrigerated overnight at this point.
TIP: Beans can be made up to one day in advance. Store refrigerated in an airtight container and bring to room temperature before using.
Serve The Niçoise Salad; To serve the salad, arrange the greens, beans, potatoes, tomatoes, egg, olives, tuna, basil, and capers on a serving plate.
Top with a pinch of salt and a drizzle of the dressing then serve, passing additional dressing along the side.

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Nutrition

Serving: 1servingCalories: 318kcalCarbohydrates: 15gProtein: 3gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 2mgSodium: 277mgPotassium: 489mgFiber: 3gSugar: 4gVitamin A: 1059IUVitamin C: 37mgCalcium: 43mgIron: 2mg

Keyword classic french food