Always delicious, this grande dame of composed salads never disappoints. Tuna, olives, potatoes, green beans, tomatoes, and eggs make up the classic version. But if you don’t have all those ingredients, or have others you prefer, feel free to improvise.

Serves 4-6

Vinaigrette

1 T Dijon mustard
1 T shallot, minced
3 T sherry vinegar
1 T balsamic vinegar
3⁄4 c extra virgin olive oil
1 t kosher salt
1⁄2 t pepper

1 lb fresh tuna, or jarred tuna in olive oil such as
Ortiz Kosher salt and black pepper
2 t avocado oil (to sear tuna if using fresh)
1 c salad greens
1 lb green beans, blanched
1 lb small new potatoes, boiled or roasted
1 c cherry tomatoes, halved if desired
4-5 hard-cooked eggs, peeled and halved
1⁄2 c nicoise or kalamata olives
1-2 ripe avocados, sliced
Flaky sea salt and black pepper
Parsley and basil for garnish, chopped

To make the vinaigrette, whisk together the mustard, shallot, vinegars, salt and pepper in a small bowl. Slowly drizzle in the olive oil while whisking constantly. Or, add all ingredients to a mason jar and shake vigorously. This makes more than you need, so refrigerate the rest up to one week.

If you have fresh tuna, rub both sides with avocado oil, sprinkle with salt and pepper. Heat a non-stick skillet over medium-high heat. Place the tuna in the pan and sear 1-2 minutes, depending on the doneness you prefer. Flip and sear on side two, 1-2 minutes. Remove from the pan. Slice or flake the flesh and place on the platter.

Arrange ingredients on your serving platter. I like to start with salad greens underneath and a little to one side. Then fan out the green beans and potatoes. Tomatoes next, and eggs. Think of it as a color wheel, separating the different colors for maximum effect. Finish with olives and avocado. Drizzle about 1⁄4 cup (or more) vinaigrette over the salad. Sprinkle on some flaky salt, a few grindings of black pepper, and the chopped herbs to garnish.

Salade Niçoise