A pristine, composed salad from the French Riviera. The authenticity of this dish is fiercely debated; a traditional Niçoise uses only raw, crisp vegetables (tomatoes, radishes, broad beans), hard-boiled eggs, anchovies, and tuna, dressed solely in olive oil. Cooked potatoes and green beans are technically a Parisian bastardization, though widely accepted today.
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Prep the vegetables. Arrange the tomato wedges on a large, wide serving platter. Sprinkle them generously with sea salt and let them sit for 5 minutes to release their juices.
Architecture. Arrange the cucumbers, radishes, blanched green beans (if using), and onions aesthetically around the tomatoes. Do not toss the salad in a bowl.
The Protein. Flake the canned tuna and mound it in the center of the platter. Arrange the quartered hard- eggs around the edges.
The Brine. Drape the anchovy fillets over the tomatoes and eggs. Scatter the Niçoise olives across the entire platter.
The Dressing. Whisk the reserved tuna oil with the extra virgin olive oil and red wine vinegar. Drizzle this evenly over the composed salad. Season with fresh black pepper.
Serve immediately. The diner mixes the salad on their own plate.
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