Salade Niçoise

Salade Niçoise is an amazing tuna salad. It may not sound like much but these flavour compliment each other superbly. The tuna with the boiled eggs, olives and anchovies creates a lovely base. Then add the soft cooked potatoes for extra body with scallions/spring onions. Finally add the stunning vinaigrette with a mustard base for that ideal finishing touch. Serve as a salad but more often a main dish. I love this salad.

Salad Niçoise, a vibrant and hearty dish, hails from the sunny region of Nice in the south of France. It is a perfect representation of Mediterranean cuisine, combining fresh, high-quality ingredients in a way that is both simple and flavourful. The dish has a long history and has become popular far beyond its French roots, thanks to its versatility and the delightful combination of textures and tastes.

At its core, Salad Niçoise is a composed salad, meaning that rather than being tossed together, the ingredients are arranged artfully on a plate. This allows each element to stand out, both visually and in terms of flavour. Traditional components include crisp lettuce, ripe tomatoes, green beans, hard-boiled eggs, olives, and tuna. The tuna, often the star of the dish, can be served as high-quality canned tuna in olive oil or as seared fresh tuna steak. Anchovies are also a common addition, providing a salty, umami kick that complements the freshness of the vegetables.

One of the joys of Salad Niçoise is its adaptability. While purists might argue over the inclusion of certain ingredients—potatoes and cooked vegetables are often points of contention—this salad can be tailored to suit personal preferences or whatever is seasonally available. For example, some versions might include new potatoes, artichoke hearts, or even radishes, while others stick strictly to the original formula.

The dressing for Salad Niçoise is usually a simple vinaigrette, made with olive oil, Dijon mustard, red wine vinegar, and occasionally a touch of garlic. This light dressing ties the salad together, enhancing the natural flavours of the ingredients without overpowering them. You can adapt it to your own taste. I use lemon juice instead of red wine vinegar.

Salad Niçoise is not just a meal; it’s an experience. It brings to mind images of leisurely lunches on a sun-drenched terrace, accompanied by a glass of chilled rosé. The dish is both satisfying and light, making it ideal for warm weather. Its balance of protein, healthy fats, and fresh vegetables also makes it a nutritious choice for those looking to enjoy a meal that is as good for the body as it is for the palate.

In recent years, Salad Niçoise has gained popularity in the UK, appearing on the menus of bistros, cafes, and even high-end restaurants. Its combination of rustic charm and elegant presentation appeals to those who appreciate the finer things in life but also value simplicity and tradition. Whether enjoyed as a main course or a starter, Salad Niçoise remains a timeless classic, celebrating the best of Mediterranean cuisine with every bite.

Salad Niçoise

A classic French Salad that is still popular today as decades ago.

4.87 from 37 votes

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Course: Salad

Cuisine: French

Keyword: Anchovies, Eggs, Herbs, Salad, Salad Niçoise, Sauce, Tuna, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 4 people

Calories: 760kcal

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Ingredients

 

MetricImperial

For the potatoes:

• 1 lb potatoes boiling cut 1/4 in (5mm) thick
• 2 tbsp scallions sliced
• 4 tbsp fresh parsley chopped

For the vinaigrette:

• 1/4 cup lemon juice
• 1/2 tsp dry mustard
• 1 cup Extra Virgin olive oil
• salt to taste
• ground pepper to taste

For the salad:

• 1 large romaine lettuce wash and driy
• 4 large tomatoes wedged
• 3 large hard-cooked eggs into 1/4’s
• 8 oz tuna can in oil
• 1/2 cup black olives oil cured
• 12 large anchovy fillets
• 2 cups string beans cooked and chilled
• 3 tbsp parsley finely chopped

Instructions

• Boil the potato slices for 10 minutes, or until tender but firm.
  1 lb potatoes
• Drain and set aside.
• Make the vinaigrette by whisking together the lemon juice, salt, pepper, and dry mustard.
  1/4 cup lemon juice, salt, ground pepper, 1/2 tsp dry mustard
• Add the olive oil in a thin stream, whisking constantly.
  1 cup Extra Virgin olive oil
• Add about 1/3 of the vinaigrette, the scallions, and the parsley to the potatoes, tossing to coat them completely, and chill in the refrigerator for at least half an hour.
  2 tbsp scallions, 4 tbsp fresh parsley
• Combine another 1/3 of the vinaigrette with the tuna, tossing gently so as to leave rather large chunks of meat.
  8 oz tuna
• Line a large salad bowl with the lettuce leaves and place the potatoes on the bottom of the bowl.
  1 large romaine lettuce
• Arrange the tomato wedges, egg quarters, tuna chunks, olives, anchovies, and green beans in an attractive pattern.
  4 large tomatoes, 3 large hard-cooked eggs, 1/2 cup black olives, 2 cups string beans, 12 large anchovy fillets
• The dish may be prepared several hours in advance up to this point and refrigerated.
• Spoon the remaining vinaigrette over the salad just before serving and sprinkle the parsley on top.
  3 tbsp parsley
• Serve with warm French bread.

Notes

Soak the anchovies in cold water for 10 minutes then drain and dry on paper towel.

Nutrition

Calories: 760kcal | Carbohydrates: 36g | Protein: 18g | Fat: 63g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 45g | Cholesterol: 26mg | Sodium: 302mg | Potassium: 995mg | Fiber: 8g | Sugar: 3g