Bring a taste of the French Riviera to your table with this elegant take on the classic Niçoise salad.

Featuring premium ingredients and a refined presentation, it’s perfect for a light yet luxurious meal.

Ingredients (Serves 2):

• 2 cups butter lettuce

• 1 cup baby arugula

• 1 cup heirloom cherry tomatoes, halved

• 1/2 cup haricots verts (French green beans), trimmed

• 6-8 fingerling potatoes, halved

• 4 quail eggs (or 2 regular eggs)

• 1/2 cup Niçoise olives or Kalamata olives

• 1 Ahi tuna steak (about 6 oz)

• 2 tbsp pickled shallots

• 2 radishes, thinly sliced

• Microgreens, for garnish

• Fleur de sel, to taste

• Freshly ground black pepper

• Olive oil, for roasting and searing

Champagne-Dijon Vinaigrette:

• 2 tbsp Champagne vinegar

• 1 tsp Dijon mustard

• 1 tsp honey

• 1/4 cup extra-virgin olive oil

• Salt and pepper to taste

Method:

1. Cook potatoes: Boil fingerling potatoes until tender (about 10–12 minutes). Toss with olive oil and a pinch of sea salt.

2. Blanch haricots verts: Cook in boiling water for 2–3 minutes, then transfer to ice water to retain crispness.

3. Boil eggs: Soft-boil quail eggs (2 minutes) or regular eggs (6 minutes), then peel and halve.

4. Sear tuna: Season Ahi tuna with salt and pepper. Sear in a hot pan with olive oil for 1–2 minutes per side. Slice thinly.

5. Make vinaigrette: Whisk Champagne vinegar, Dijon mustard, honey, and olive oil until emulsified. Season to taste.

6. Assemble salad: On a platter, arrange lettuce, arugula, potatoes, green beans, tomatoes, radishes, olives, and shallots. Add eggs and tuna. Drizzle with vinaigrette, garnish with microgreens, fleur de sel, and freshly cracked pepper.

Serve immediately with chilled rosé for an upscale French dining experience.