Nicoise, Composed
Traditional French, with intention
I went for lunch at The George on a gray Seattle afternoon, the kind that calls for something simple and deliberate. The room carried that quiet, polished rhythm—nothing rushed, nothing overworked—and somewhere between the first course and the light coming through the windows, a Niçoise arrived that felt less like a salad and more like a composition.
It wasn’t deconstructed in the way that word is often used. It was restrained. Each element held its place—tuna, egg, tomato, olive—nothing piled, nothing competing. It read clearly, almost architecturally, and for a moment it made you reconsider what the dish had always been.
This version begins there -
Not a recreation, and not a departure for the sake of it, but a refinement—built with the same intent, shaped for a different table. Ahi in place of tradition, warm elements brought forward, and a vinaigrette that carries the structure without overtaking it.
Composed, in the truest sense.
Ingredients
For the French Vinaigrette
1 cup olive oil oil
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard
1 clove garlic, smashed
1 lemon, juice
Kosher salt
Freshly ground black pepper
Method
Make the Dressing
Place the oil, cider vinegar, Dijon, and garlic in a blender or small food processor and process until the dressing is thick and creamy (emulsified). Add the mustard and a generous amount of salt and pepper and process briefly to combine. Taste and add more vinegar, lemon-pepper seasoning, and salt as needed.
This dressing will make more than you need for one salad; the remaining vinaigrette can be refrigerated up to 1 week.
Make the Salad
Potatoes
Place the potatoes in a large saucepan and add enough water to cover the potatoes by a few inches. Add a generous amount of salt and bring to a boil over medium-high heat. Cook and simmer over low heat until the potatoes are tender and can easily be pierced with knife, about 10 minutes. Using a slotted spoon, transfer the potatoes to a baking sheet, smash and add olive oil. Bake in the oven at 400 for 15 mins until brown and crispy on the edges.
Green Beans
Return the water to a boil and add the green beans. Cook until bright green and crisp-tender, 3 to 4 minutes. Drain and place in a medium bowl of ice water.
Eggs
Bring a pot of water to a gentle boil while allowing the eggs to come to room temperature for 10–15 minutes to prevent cracking. Carefully lower the eggs into the water using a spoon and cook for 6½ to 7 minutes, depending on how soft you prefer the center. Immediately transfer the eggs to an ice bath and let them cool for 5–10 minutes to stop the cooking process. Once cooled, peel under running water, starting from the wider end where the air pocket sits. Slice just before serving to reveal a set white with a soft, custardy yolk—perfect for a Niçoise, where the egg becomes part of the dressing itself.
Ahi Tuna
Dredge in cracked pepper on both sides. Grill on olive oil coated grates 5 mins on each side at 400. Let rest for 10 minutes and slice in 1/4 inch slices.
Arrange on a platter in rows - potatoes, ahi tuna, sliced tomatoes, green beans and optional black olives. Serve with the dressing on the side.
For the Salad
1 pound fingerling potatoes
Kosher salt
8 ounces green beans or haricot verts
3 tablespoons unsalted butter, melted, divided1
4 large hard-boiled eggs, peeled and sliced
Heirloom Tomatoes (thinly sliced)
Pitted black olives(optional)
Freshly ground black pepper
Plating Notes
Layer the salad rather than the a mixed plate full. Begin with the greens, then add the remaining ingredients in stages so the composition holds. Finish with the vinaigrette just before serving, tossing gently to coat without weighing everything down.
Serve immediately, while everything still feels distinct.