Niçoise Salad with Baby Artichokes

Active Time: N/ATotal Time1 HR 15 MIN
Yield: Serves : 4 to 6

Thinly shaved local baby artichokes add refreshing crunch to the classic niçoise salad at La Bastide de Gordes in Provence, France.Slideshow: More Main-Course Salads


  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • Kosher salt
  • Pepper
  • 1 dozen quail eggs or 4 large eggs
  • 8 ounces green beans, trimmed
  • 1/2 lemon
  • 4 baby artichokes
  • 4 ounces mixed baby greens (8 cups)
  • 4 tomatoes (1 1/2 pounds), cut into wedges
  • 3 bell peppers, preferably a mix of colors, thinly sliced
  • Two 7-ounce cans good-quality tuna in olive oil, drained and flaked
  • 12 salted anchovy fillets, bones discarded, rinsed and patted dry
  • 12 niçoise olives
  • Chopped basil, for garnish

How to Make It

Step 1    

In a small bowl, gradually whisk the olive oil into the vinegar until incorporated. 
Season with salt and pepper.

Step 2    

In a medium saucepan, cover the quail eggs with 2 inches of water and bring to a boil. Cover the pan, remove from the heat and let stand for 5 minutes. (If using large eggs, let stand off the heat for 10 minutes.) Transfer the eggs to a bowl of ice water and let cool completely. Peel and halve them.

Step 3    

Meanwhile, in a medium saucepan of salted boiling water, blanch the beans until crisp-tender, about 3 minutes. Drain and transfer to another ice 
bath to cool.

Step 4    

Squeeze the lemon half into a bowl of cold water. Snap off the outer leaves of 1 artichoke. Using a sharp knife, cut off its top half and trim the base and stem. Using a melon baller 
or a spoon, scoop out the furry choke. Add the artichoke to 
the lemon water. Repeat with the remaining artichokes. Very thinly slice the artichokes and return them to the lemon water.

Step 5    

Arrange the baby greens on a platter. Drain the artichokes and pat dry with paper towels. Arrange the artichokes, tomatoes, bell peppers, tuna, anchovies, olives, eggs and green beans on the greens in rows; alternatively, gently mix the salad. Drizzle half of the dressing over the salad and garnish with basil. Serve the remaining dressing on the side.

Make Ahead

Suggested Pairing

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