How To Make A Classic Niçoise Salad Recipe (Salade Niçoise)
This beautiful and filling Nicoise Salad (Salade Niçoise) is a classic French salad with canned tuna, potatoes, green beans, hard boiled eggs, ripe tomatoes, anchovies, and of course Niçoise olives. Serve over a bed of buttery soft lettuce and dress lightly with olive oil or vinaigrette. This is a perfect not-too-heavy, yet filling spring or summer lunch or dinner, particularly when served with a glass (or two) of cold Provence rosé. GF, DF
Servings: 6 servings
Calories: 387kcal
Video
Equipment
Ingredients
- 2 (5-7 oz) jars Tonnino tuna or other high quality canned or jarred tuna, not chunk light
- 1 lb haricots verts stem ends trimmed
- 1 lb Yukon gold or new potatoes
- 4 large hard boiled eggs see note below for instructions
- 1 head butter lettuce leaves or Bibb lettuce leaves
- 4 medium ripe heirloom tomatoes quartered or cut into chunks, or ½ pint halved cherry tomatoes
- ½ cup Nicoise olives pitted
- 8 anchovy fillets
- 1 Tbsp capers drained
- Flaky sea salt for serving
- Freshly ground black pepper for serving
- ½ cup Nicoise Salad Dressing alternatives below
Instructions
- Blanch the haricot verts. Bring a large pot of water to a boil. Add trimmed haricot verts, then cook for 3 minutes. Using tongs, transfer the string beans to an ice bath. Return the water to a boil. After a few minutes, drain the haricots verts. Leave whole or chop into bite-size pieces.
- Cook the potatoes. Season the boiling water with a generous 1-2 Tbsp of Kosher salt. Add the potatoes and cook for 12-15 minutes, or until the potatoes are knife tender. Drain. Leave whole or halve.
- Assemble the Nicoise salad. Place lettuce leaves on a large platter, then add tuna, string beans, potatoes, hard boiled eggs, tomatoes, and olives, placing them in mounds around the tray. Scatter with 8 anchovy fillets and 1 Tbsp drained capers, then season the tomatoes and eggs with flaky sea salt. Season the entire salad with freshly ground black pepper.
- Dress, then serve. Drizzle the entire salad with our Nicoise Salad Dressing, then dig in!
Notes
- Prep note: Timing varies depending on how many pots you use.
- Hard-boiled eggs: Cover eggs with cold water and a splash of vinegar. Bring to a boil, cover off heat for 10 minutes, then ice bath 5 minutes and peel.
- Make ahead: Niçoise dressing can be made up to 5 days ahead. Cook eggs, blanch beans, and cook potatoes up to 2 days ahead; refrigerate airtight (leave eggs unpeeled).
- Variations:
- Potatoes: Use leftover roasted potatoes.
- Beans: Any slender, crisp green bean works.
- Eggs: Try a jammy 7-minute egg.
- Dressing: Swap for olive oil + lemon or another vinaigrette.
- Herbs: Finish with basil, chives, or parsley.
Nutrition
Calories: 387kcal | Carbohydrates: 23g | Protein: 27g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Cholesterol: 139mg | Sodium: 528mg | Potassium: 869mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1481IU | Vitamin C: 35mg | Calcium: 84mg | Iron: 3mg
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