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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.


  • 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


  • 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.


Rate or Review


  • 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.

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