Nicoise Salad

French bistro classics from Martha Stewart’s Cooking School… Join Martha as she re-creates four French bistro recipes you can make at home, including lamb navarin, Niçoise salad, croque monsieur, and celery-root remoulade.

Serves 8


  • 2/3 cup olive oil, plus more for tuna
  • Juice of 2 lemons
  • 2 tablespoons Dijon mustard
  • 1 shallot, finely chopped
  • 2 teaspoons anchovy paste
  • 1 tablespoon capers, finely chopped
  • Coarse salt and freshly ground pepper
  • 8 large eggs
  • 1/2 pound haricot vert, stem end trimmed
  • 2 teaspoons rice wine vinegar
  • 8 baby red potatoes
  • 2 teaspoons dry vermouth
  • 1 head red leaf lettuce
  • 1 head Boston lettuce
  • 1/2 pint red cherry tomatoes
  • 1/2 pint yellow cherry tomatoes
  • 3 (6-ounce) jars imported tuna in olive oil, drained
  • 1/2 cup nicoise olives


  1. Heat a well-seasoned grill pan over high heat.
  2. In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Season with salt and pepper. Set aside.
  3. Prepare an ice bath in a large bowl. Set aside. Place eggs in a medium saucepan and cover with several inches of cold water. Place the pan, uncovered, over high heat, stirring occasionally, until just before the water comes to a boil. Cover, turn off the heat, and cook for 12 minutes. Immediately transfer the eggs, with a slotted spoon, to the ice bath. Let cool completely, about 5 minutes. Pat dry, one egg at a time; peel and halve. Set aside.
  4. Prepare an ice bath. Fill a medium sauce pan with salted water and bring to a boil. Cook haricot vert until tender, 2 to 3 minutes. Immediately transfer beans with a slotted spoon, to the ice bath. Drain well and pat dry. Drizzle with rice wine vinegar. Season with salt and pepper. Set aside.
  5. Prepare an ice bath. Place potatoes in a medium-sized pot. Cover with cold salted water. Bring to a boil and reduce heat to simmer. Cook until fork tender, about 8 minutes. Immediately transfer potatoes with a slotted spoon, to the ice bath. Drain well and pat dry. Cut in half lengthwise. Drizzle with vermouth. Season with salt and pepper. Set aside.
  6. Toss lettuces with some of the anchovy caper dressing and place on large serving platter. Toss potatoes, haricot vert, and tomatoes separately with dressing and arrange over lettuce.
  7. Arrange tuna over salad and drizzle with dressing. Garnish salad with eggs and nicoise olives.