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The Maximalist Salad You'll Love to Make (and Eat)

Published September 22, 2022

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Take a look at this spin on the Niçoise

Photos: Holly Haines

When I saw Mark’s Niçoise on Instagram, I was inspired to make my own. In true ‘Holly the Maximalist’ fashion, it’s a little more work than the original recipe, with a couple special ingredients. 

While I love a hardboiled egg moment in this salad, I was craving a jammy yolk – I love dipping potatoes in a soft yolk. Inspired by marinated ramen eggs, I did 7-minute soft-boiled eggs, peeled then soaked in a mixture of tarragon, thyme, white shoyu and sweet white wine vinegar — kind of like ajitama went to Paris for the summer.  

I lined the plate with halves of little gem lettuce, haricot vert, boiled potatoes, and tomatoes from the farm where I work.  On top, a sprinkle of capers and some really nice Moroccan oil-cured olives. I left white tuna, some preserved octopus (because of course I have tinned octopus on hand), and those jammy eggs. 

I put my friend Joshua in charge of the dressing, and he adds za’atar (a Middle Eastern herb blend of oregano, thyme, sumac, sesame seeds, and other spices) to almost everything, which made for a nice variation on the traditional vinaigrette. 

Maximalist Salade Niçoise (with Herb-Marinated Soft Boiled Egg)

Maximalist Salad Niçoise

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