Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Niçoise-Style Salad with Soft-Cooked Egg

Scott Phillips

Servings: 2 as a main course

This simplified version of the classic replaces the hard-boiled egg with a soft-cooked one, which means the yolk can mix easily (and deliciously) with the other ingredients. Any leftover dressing will keep for a week in the fridge.

Ingredients

  • 2 large eggs
  • 1-1/2 Tbs. white wine vinegar
  • 1 Tbs. minced shallot
  • 1 Tbs. heavy cream
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. olive oil
  • 1 Tbs. capers, drained
  • 4 oz. spring mix lettuces (4 lightly packed cups)
  • 2 5-oz. jars or cans light tuna packed in olive oil, preferably Italian, drained and flaked
  • 2/3 cup jarred roasted red pepper strips, rinsed
  • 1/4 cup pitted Kalamata olives, halved

Nutritional Information

      Calories (kcal) : 660
      Fat Calories (kcal): 400
      Fat (g): 45
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 8
      Monounsaturated Fat (g): 26
      Cholesterol (mg): 220
      Sodium (mg): 1240
      Carbohydrates (g): 12
      Fiber (g): 5
      Protein (g): 49

Preparation

  • Bring a 2-quart saucepan of water to a boil. Lower the eggs into the water, reduce the heat so the water is gently boiling, and then cover and cook for 5 minutes. Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes.
  • Meanwhile, combine the vinegar, shallot, cream, a pinch of salt, and a few grinds of pepper in a small bowl. Whisk in the oil in a slow stream until emulsified. Stir in the capers.
  • Toss the lettuce with just enough dressing to coat, and then divide it between two dinner plates. Arrange the tuna, roasted red pepper, and olives on top of the greens.
  • Carefully peel the eggs, place one on each salad, and gently cut in half.
  • Rewhisk the remaining dressing, drizzle a little over the salad, and serve.

Reviews

Rate or Review

Reviews

  • dreamon2 | 06/26/2015

    Very good. I tossed the greens with dressing before plating to make sure they were not overdressed. Served with grilled tuna steak rolled edges in Montreal seasoning.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks