Name: Deconstructed Niçoise Platter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 280 g canned tuna (in olive oil, drained); 4 pcs hard-boiled eggs (halved or quartered); 250 g cherry tomatoes (halved); 0.5 cup niçoise olives (pitted); 200 g green beans (trimmed, blanched); 300 g potatoes (small new potatoes, boiled and quartered); 8 pcs anchovy fillets (in olive oil, drained); 0.5 pcs red onion (thinly sliced); 0.5 pcs cucumber (sliced); 0.25 cup extra virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp dijon mustard; 1 tbsp fresh parsley (finely chopped); 1 tbsp fresh chives (finely chopped); 0.25 tsp salt; 0.125 tsp black pepper

A vibrant, deconstructed Niçoise salad artfully arranged on a slate platter, featuring perfectly seared tuna, a crown of blanched green beans, halved cherry tomatoes, and olives, all centered around a runny yolk egg.

Prep: 25 min • Cook: 15 min. A modern, shareable take on the classic Niçoise salad, this platter features all the traditional components artfully arranged for individual customization, allowing each diner to build their perfect bite. It's elegantly presented and complemented by a light lemon-herb vinaigrette, making it ideal for a refreshing lunch or a sophisticated starter.

Preparation time: 25 min
Cooking time: 15 min
Total time: 40 min
Servings: 4

Instructions

Prepare Components

1Cook the potatoes in salted boiling water until tender, about 10-15 minutes. Drain and quarter them. Set aside to cool slightly.
2Blanch the trimmed green beans in boiling water for 3-5 minutes until crisp-tender. Immediately transfer them to an ice bath to stop cooking, then drain well.
3Halve the hard-boiled eggs and cherry tomatoes. Thinly slice the red onion and cucumber.

Make the Vinaigrette

1In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, chopped parsley, chives, salt, and pepper until well combined.

Assemble the Platter

1Arrange the cooked potatoes, blanched green beans, halved cherry tomatoes, Niçoise olives, cucumber slices, and sliced red onion in separate piles or sections on a large serving platter.
2Flake the drained canned tuna and place it on the platter. Arrange the halved hard-boiled eggs and anchovy fillets aesthetically among the other ingredients.
3Drizzle the lemon-herb vinaigrette over all the components on the platter just before serving. Serve immediately, allowing guests to build their own salad.

Instructions

Prepare Components

1Cook the potatoes in salted boiling water until tender, about 10-15 minutes. Drain and quarter them. Set aside to cool slightly.
2Blanch the trimmed green beans in boiling water for 3-5 minutes until crisp-tender. Immediately transfer them to an ice bath to stop cooking, then drain well.
3Halve the hard-boiled eggs and cherry tomatoes. Thinly slice the red onion and cucumber.

Make the Vinaigrette

1In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, chopped parsley, chives, salt, and pepper until well combined.

Assemble the Platter

1Arrange the cooked potatoes, blanched green beans, halved cherry tomatoes, Niçoise olives, cucumber slices, and sliced red onion in separate piles or sections on a large serving platter.
2Flake the drained canned tuna and place it on the platter. Arrange the halved hard-boiled eggs and anchovy fillets aesthetically among the other ingredients.
3Drizzle the lemon-herb vinaigrette over all the components on the platter just before serving. Serve immediately, allowing guests to build their own salad.

Nutrition Information

Calories: 551 kcal
Protein: 30 g
Fat: 36 g
Carbs: 25 g

Nutrient	Per serving
Calories	551 kcal
Protein	30 g
Fat	36 g
Carbs	25 g

Tips

Prepare all components in advance and refrigerate separately; assemble right before serving for best
Offer individual small bowls or plates so guests can mix their preferred selection of ingredients.
Don't overcook the green beans; they should retain a slight bite for texture contrast.