Niçoise Salad

Ingredients

• 85 g (3 ounces)French green beans
• 4 smallred potatoes or fingerling potatoes, halved
• 1 headBoston lettuce
• 1 mediumtomato, sliced into bite-sized wedges
• 1/2green or red bell pepper, thinly sliced
• 2hard-boiled eggs, peeled and halved
• 10pitted Kalamata olives
• 6anchovy fillets, rinsed and patted dry
• 170 g (6 ounces)high-quality canned tuna in oil or water, drained
• 4 tablespoonsextra-virgin olive oil
• 2 tablespoonsred wine vinegar
• 1 teaspoonDijon mustard
• to tastesalt and pepper

Instructions

1. 1

   Whisk the dressing

   Whisk the dressing ingredients together in a bowl or salad dressing mixer, then set aside.

2. 2

   Cook the beans

   Bring a medium pot of salted water to the boil. Add the French green beans and boil for 5–6 minutes, until tender but still pleasantly crunchy. Drain, plunge into cold water and set aside.

3. 3

   Cook the potatoes

   Put the potatoes in a small pot of water and bring it to the boil. Cook for 7–10 minutes, until soft, then drain, plunge into cold water and set aside.

4. 4

   Prepare the lettuce

   Wash the Boston lettuce and dry the leaves. Roughly chop them and divide between two plates.

5. 5

   Dress the vegetables

   Drain and dry the beans and potatoes, then put them in a large bowl with the tomatoes and bell pepper. Add half the vinaigrette and toss to coat.

6. 6

   Assemble the plates

   Divide the dressed vegetables between the plates. Add the hard-boiled eggs, anchovies, olives and tuna.

7. 7

   Finish and serve

   Drizzle the remaining vinaigrette over the salads and serve.

What is Niçoise salad?

Niçoise salad takes its name from Nice, in the south of France, and is known for bringing together vegetables and savoury additions in a composed salad. This version pairs lettuce, potatoes, green beans, tomato and pepper with tuna, eggs, olives and anchovies.

The combination works as a full meal: the potatoes make it hearty, while the vinaigrette and salty toppings give the milder vegetables plenty of flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 635 calories, 34g protein, 38g carbs, 39g fat.

The potatoes provide most of the carbohydrate, while olive oil and tuna packed in oil contribute much of the fat; tuna and eggs are the main protein sources. For a balanced plate, serve a generous amount of lettuce and vegetables alongside the tuna, eggs and potatoes.

The key ingredients

Tuna: Choose good-quality canned tuna and drain it well so it sits neatly on the salad rather than watering it down. Tuna packed in oil will make the result richer than tuna packed in water.

Anchovies and olives: These bring a concentrated salty, savoury flavour. Rinsing the anchovies helps moderate their saltiness without removing their distinctive taste.

Cook the vegetables separately

Green beans: Boil them until tender but still crunchy, then cool them promptly in cold water. This stops them cooking further and helps them keep their bite.

Potatoes: Cook until soft enough to eat but still holding their shape. Check them at the early end of the 7–10 minute window, as their size affects how quickly they cook.

Get the dressing right

Vinaigrette: Whisk the olive oil, red wine vinegar and Dijon mustard together with salt and pepper. If it separates while you prepare the other ingredients, whisk it again before using.

Even coating: Toss the beans, potatoes, tomato and pepper with half the dressing before plating. This seasons the vegetables throughout, while the rest can be drizzled over the finished salad.

Build the salad just before serving

Lettuce base: Dry the leaves well after washing so the dressing clings to them and does not collect as a watery layer on the plate. Divide the lettuce between the plates before adding the other ingredients.

Final arrangement: Add the dressed vegetables, then place the eggs, tuna, olives and anchovies on top. Keeping the ingredients visible makes the salad easy to serve and lets everyone choose a little of each.

What to serve with it

This salad is substantial enough to serve on its own for lunch or a light dinner. If you want something alongside, offer crusty bread to catch the remaining vinaigrette.

Serve it soon after assembly, while the lettuce is crisp and the vegetables retain their texture.

Recipe notes & tips

• Cut the potatoes in half before cooking so they cook quickly and evenly.
• Use cold water to halt the cooking of the beans and potatoes after draining.
• Dry the lettuce and blanched vegetables well before dressing them.
• Whisk the vinaigrette again if the oil and vinegar separate.
• Drain the tuna thoroughly so it does not make the salad wet.
• Add the remaining dressing gradually and serve any extra at the table.

Variations

• Use tuna in water: Choose water-packed tuna for a less rich version.
• Swap the lettuce: Use another crisp salad lettuce if Boston lettuce is unavailable.
• Adjust the anchovies: Use fewer fillets for a milder, less salty finish.
• Add fresh herbs: Scatter chopped parsley over the salad just before serving.
• Change the potatoes: Use small waxy potatoes and halve them before boiling.

Common mistakes to avoid

• Overcooking the beans: Boil only until tender with some crunch, then cool them promptly.
• Letting the potatoes fall apart: Check them from 7 minutes and drain as soon as they are soft.
• Leaving the leaves wet: Dry the lettuce so the dressing coats it instead of turning watery.
• Adding all the dressing at once: Toss the vegetables with half first, then drizzle on the rest to taste.
• Using undrained tuna: Drain it well so excess liquid does not collect on the plates.

How to store

For the best texture, serve the salad as soon as it is assembled. Store leftovers covered in the fridge and eat within 1 day; keep the dressing separate if preparing components ahead, and do not reheat.

Frequently asked questions