A classic French salad from Nice: tuna, baby potatoes, haricots verts, egg, olives and tomato with a fresh vinaigrette. Hearty and fresh at the same time, delicious as a light meal or as a summer side dish.
Salade niçoise
Region: Nice
Salade niçoise
Region: Nice
Method
01
Boil the eggs
Prick a small hole in the rounded end of each egg. Boil for 8 minutes in plenty of water, rinse in iced water, peel and cut in half.
02
Make the vinaigrette
Put the vinegar, shallot, garlic, mustard, thyme, salt and pepper in a blender. Run briefly and slowly pour in the olive oil to an even emulsion (approx. 15 sec). Add the parsley and pulse a few times. Pour into a small jar and set aside.
03
Boil the baby potatoes
Wash the baby potatoes and boil them in their skins in salted water (approx. 15 min). Leave to cool slightly and cut into wedges.
04
Blanch the haricots verts
Blanch the haricots verts for 2–3 minutes until al dente. Drain and rinse straight away with cold water to keep the colour and bite.
05
Prepare the rest
Drain the tuna and flake into rough pieces. Cut the red onion into thin rings and halve the cherry tomatoes.
06
Assemble the salad
Spread the salad leaves over a large platter or four plates. Arrange the baby potatoes, haricots verts, tuna, eggs, cherry tomatoes and red onion decoratively on top. Scatter the olives, capers and anchovies over the top and drizzle generously with the vinaigrette.
Tips & notes
The genuine Niçoise doesn't use boiled potato, but this hearty version is ideal as a complete meal. Use tuna in oil for the most flavour, or replace with fresh, briefly grilled tuna for a luxurious variant. Best eaten fresh; keep the dressing separate if you prepare in advance, so the lettuce doesn't go limp.
Variations
- Use freshly grilled tuna instead of tinned for a more luxurious version.
- Add extra anchovy fillets for the most traditional, salty Niçoise.
Contains:
Eggs
Fish
Mustard
Sulphites
| Calories | 230 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 14 g |
| Fat | 13 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
