Salad Niçoise



Sometimes I find that my mind is so set on creating new recipes that I forget about old favorites. One dish which I realised the other day that I haven’t made for a while is salad Niçoise. Salad Niçoise is a classic french salad which originated from Nice. Traditionally everything in this salad should be raw, expect for the tuna, but it has morphed over the years into different version. The most common containing tuna, boiled potatoes and green beans. There seem to be some discussion about what should or should not go into Salad Niçoise. I took some liberties and added the ingredients I associate with the dish. This version of the salad combines, tuna, anchovies, eggs, cucumber, green beans, olives and other spring vegetables. The salad is dressed with a vinaigrette.The canned tuna can be replaced with fresh tuna that is either grilled or seared.For a vegetarian option you can replace the fish with cannellini beans or tofu. 


serves 4 as a main dish 

7 potatoes

150 gram green beans

1/2 red onion

3 large tomatoes

1/2 cucumber

1/2 paprika

4 eggs

100 gram salad mix

200 gram tuna

8 anchovies fillets

20 black  olives


3 tbsp olive oil

1 tbsp vinegard

1 1/2 tsp dijon mustard

1 clove garlic ( crushed)



1) To make the dressing whisk together the white wine vinegar, olive oil, garlic & mustard.

2) Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for about 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside.

3) Place the eggs in a saucepan and cover with cold water . Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
4)In a bowl add the salad mix, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the dressing. Finish by adding the eggs, olives.


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