Name: Salade Niçoise
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 1 lb potatoes (boiling cut 1/4 in (5mm) thick); 2 tbsp scallions (sliced); 4 tbsp fresh parsley (chopped ); 1/4 cup lemon juice; 1/2 tsp dry mustard; 1 cup Extra Virgin olive oil; Salt (to taste); ground pepper (to taste); 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)

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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.

Salade Niçoise

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

4.84 from 31 votes

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Course: Salad

Cuisine: French

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

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: people

Calories: 760kcal

Ingredients

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.