Salade Nicoise
Salade Nicoise is a bright, composed salad of crisp lettuce, sweet tomatoes, tender green beans, potatoes, eggs, tuna, anchovies, and olives, tied together with a punchy Dijon vinaigrette. It is hearty enough for a main course yet still fresh, briny, and elegant.
Ingredients
Salad base
- 120 gbaby gem lettuce, leaves separated
- 200 gripe tomatoes, cut into wedges
- 180 gcooked waxy potatoes, sliced into 1 cm pieces
- 120 ggreen beans, trimmed
- 2eggs
- 160 ggood-quality tuna in olive oil, drained
- 6 fillets (30 g)anchovy fillets
- 60 gNiçoise olives or small black olives
Dijon vinaigrette
- 15 gDijon mustard
- 15 mlred wine vinegar
- 45 mlextra-virgin olive oil
- 1 (5 g)small garlic clove, finely grated
- 2 gfine sea salt
- 1 gblack pepper, freshly ground
Instructions
- 1
Bring a small saucepan of water to a boil for the eggs. At the same time, put a second small pan of salted water on for the green beans. While the water heats, separate the lettuce leaves, cut the tomatoes into wedges, and slice the cooked potatoes. This recipe fits 15 minutes by using already-cooked potatoes.
- 2
Lower the eggs into boiling water and cook for 7 1/2 minutes for jammy centers, or 9 minutes for firm centers. Cook the green beans in the second pan for 3 to 4 minutes until just tender but still bright green. Drain the beans and rinse briefly under cold water or spread on a plate so they stop cooking and keep their color.
- 3
Whisk together the Dijon mustard, red wine vinegar, grated garlic, salt, and black pepper. Slowly drizzle in the olive oil while whisking until lightly thickened and glossy. Taste: it should be sharp and savory enough to season the potatoes and beans.
- 4
Peel the eggs once cool enough to handle and cut them in halves or quarters. Toss the warm sliced potatoes and green beans with about one-third of the vinaigrette; dressing them while still warm helps them absorb flavor better.
- 5
Arrange the lettuce on two plates. Distribute the tomatoes, dressed potatoes, and green beans over the leaves. Flake the tuna into large pieces and place on top, then add the anchovy fillets, olives, and eggs. Spoon over the remaining vinaigrette just before serving so the lettuce stays crisp.
Nutrition per serving
Notes
- •For the best 15-minute result, use pre-cooked potatoes kept chilled; leftover boiled new potatoes are ideal.
- •Use high-quality tuna and anchovies, since their flavor is central to the salad.
- •If you prefer a more traditional Nice style, avoid adding extra herbs or cooked vegetables beyond what is listed.
- •Serve with crusty bread only if you do not need the dish to remain gluten-free.
Background
Salade Nicoise comes from Nice on the French Riviera and is one of the defining dishes of Provencal cooking. Its classic identity centers on raw and cooked vegetables, olives, anchovies, and tuna, though the exact composition has long inspired debate between traditionalists and modern versions.
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