Inspired by a classic Niçoise, this streamlined salad uses pantry and refrigerator staples to deliver the same satisfying mix of oily fish, salty olives, eggs, and crisp greens. It serves two, doubles easily, and comes together without cooking a pile of vegetables.
THE RECIPE
Modern Niçoise Salad for Two
Prep10 min
Cook20 min
Total35 min
Serves2
Ingredients
Instructions
- Bring a small pot of water to a boil. Using a long-handled spoon, gently lower the eggs into the water so the shells do not crack against the bottom of the pot.
- Reduce the heat to a gentle simmer. Cook for 7 minutes for soft-boiled eggs or 10 minutes for hard-boiled eggs. Transfer the eggs to an ice bath or run under cold water until cool enough to handle.
- Tap the eggs gently on the counter and roll to crack the shells all over. Peel and cut each egg lengthwise into quarters.
- Arrange the lettuce between two large shallow bowls. Divide the sardines, artichokes, olives, and quartered eggs between the bowls. Drizzle with the vinaigrette and season with ½ teaspoon flaky sea salt and a few grinds of black pepper.
Tips and Storage
- Lower the eggs gently into the water with a spoon to prevent cracked shells.
- Cook eggs for 7 minutes for jammy centers or 10 minutes for firm yolks.
- Add cooked whole grains, raw green beans, or cherry tomatoes for a heartier salad.
- This salad is best assembled just before serving; refrigerate components separately for up to 2 days.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.