Conserva Niçoise Salad
Written by: Olivia Muniak | Published on:
This is one of those recipes that doesn't require much planning—just a well-stocked pantry and whatever vegetables happen to be in your refrigerator. The beauty of a Niçoise-inspired salad is its flexibility. It's the perfect way to clean out the crisper drawer while still feeling elegant enough for guests. That said, a few things are non-negotiable for me: basil, potatoes, and good olives. Everything else is up to you.
Ingredients
8 cups mixed lettuces
1 cup fresh basil leaves
½ cup mixed tender herbs (mint, dill, parsley, and chives)
1½ pounds baby potatoes
1 pound green beans or 2 bunches asparagus, blanched or grilled
1 cup jarred roasted red peppers, sliced, or 2 cups oven-roasted cherry tomatoes
1 cup Castelvetrano olives
½ cup jarred pepperoncini
½ cup pickled red onions
8 ounces sheep's milk feta, torn into large pieces
4 jammy eggs, halved
3 (4–5 ounce) tins high-quality tuna conserva or other tinned fish packed in olive oil, such as smoked salmon
¾ cup Basic Vinaigrette (or more to taste)
Flaky sea salt
Freshly ground black pepper
Directions
1. Bring a large pot of generously salted water to a boil. Cook the potatoes until fork-tender, 15 to 20 minutes depending on size. Drain and let cool slightly before halving or quartering.
2. Meanwhile, prepare an ice bath. Using the same pot of water, blanch the green beans or asparagus until bright green and just tender, about 1 to 2 minutes. Transfer immediately to the ice bath to stop the cooking. Alternatively, toss the vegetables with olive oil, salt, and pepper and grill until lightly charred.
3. Bring the water back to a boil and carefully lower in the eggs. Cook for 6½ to 7 minutes for jammy centers, then transfer to a fresh ice bath. Peel and halve.
4. In a large bowl, toss the lettuces, basil, and tender herbs with enough vinaigrette to lightly coat. Arrange on a large serving platter, then layer the potatoes, green beans or asparagus, roasted peppers or tomatoes, olives, pepperoncini, pickled onions, feta, and jammy eggs in generous clusters across the greens.
5. Finish by nestling the tuna conserva over the salad and spooning a little of the olive oil from the tins over the top. Season with flaky sea salt, freshly cracked black pepper, and another drizzle of vinaigrette if needed.
6. Serve immediately. If you're planning to leave this on a buffet for a few hours, I prefer to arrange all of the toppings on a large platter and serve the dressed lettuces in a separate bowl alongside. Guests can build their own salad, and the greens stay crisp until the very last serving.
Originally featured in Olivia Muniak’s Formula for Hosting a “Lazy-Fancy” Outdoor Lunch
Ingredients
8 cups mixed lettuces
1 cup fresh basil leaves
½ cup mixed tender herbs (mint, dill, parsley, and chives)
1½ pounds baby potatoes
1 pound green beans or 2 bunches asparagus, blanched or grilled
1 cup jarred roasted red peppers, sliced, or 2 cups oven-roasted cherry tomatoes
1 cup Castelvetrano olives
½ cup jarred pepperoncini
½ cup pickled red onions
8 ounces sheep's milk feta, torn into large pieces
4 jammy eggs, halved
3 (4–5 ounce) tins high-quality tuna conserva or other tinned fish packed in olive oil, such as smoked salmon
¾ cup Basic Vinaigrette (or more to taste)
Flaky sea salt
Freshly ground black pepper