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Niçoise-Style Salad with Soft-Cooked Egg

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Serves 2 as a main course

  • by from Fine Cooking
    Issue 125

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

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.

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

Photo: Scott Phillips

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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