Salade Niçoise (Nicoise salad)

Ingredients

• 283 g (10 oz)baby potatoes
• 2eggs
• 227 g (8 oz)green beans, ideally French beans or haricots verts
• 227 g (8 oz)cherry tomatoes, or other small tomatoes (larger ones are also fine)
• 113 g (4 oz)romaine lettuce, or other salad leaves
• 113 g (4 oz)tuna in oil (1 small tin)
• 16 (approximately)black olives
• 2anchovies in oil (or 3 if small)
• 45 ml (3 tbsp)virgin olive oil
• 15 ml (1 tbsp)red wine vinegar, or white wine vinegar
• 2.5 ml (½ tsp)Dijon mustard
• 1.25 ml (¼ tsp, approximately)black pepper
• 1.25 ml (¼ tsp, approximately)salt
• 3basil leaves, or more if small, plus extra to garnish

Instructions

1. 1

   Cook the potatoes

   Scrub the potatoes and put them in a medium-large pan. Cover with cold water by at least 3 cm, put on the lid and bring to the boil over a medium-high heat. Lower the heat to maintain a gentle, steady boil and cook for around 10–15 minutes, until a knife passes easily into the potatoes. Drain and leave to cool slightly.

2. 2

   Cook the eggs

   While the potatoes cook, put the eggs in a small pan and cover with cold water. Cover the pan, warm over a medium-low heat until the water is just about to boil, then take it off the heat and leave the eggs in the hot water for 4 minutes. Use tongs to transfer them carefully to a bowl of iced water; once cool, peel.

3. 3

   Blanch the beans

   Meanwhile, bring a pan of water to the boil and salt it lightly. Add the beans and cook for around 1–2 minutes, just until they begin to soften. Transfer them to iced water, leave for a minute or two, then drain and set aside.

4. 4

   Prepare the vegetables

   When the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size. Peel them if you prefer, or leave the skins on, then put them in a bowl.

5. 5

   Combine the vegetables

   Halve the tomatoes and add them to the potatoes. Halve the cooled beans if they are not already short, then add them to the same bowl.

6. 6

   Slice the lettuce

   Trim the ends from the romaine lettuce and cut the leaves into fairly thin slices. Put them in a separate bowl.

7. 7

   Chop the anchovies

   Finely chop the anchovies, lightly mashing them as you go, and put them in a small bowl or jar.

8. 8

   Mix the dressing

   Add the remaining vinaigrette ingredients apart from the basil. Whisk everything together in a bowl, or shake it in a small jar, until blended. Tear the basil into small pieces and stir it into the dressing.

9. 9

   Dress the lettuce

   Pour a few tablespoons of the vinaigrette, around one-third to one-half of the total, over the lettuce. Toss until the leaves are evenly coated.

10. 10

    Dress the vegetables

    Pour the remaining vinaigrette over the potatoes, tomatoes and beans. Toss gently to coat them.

11. 11

    Assemble the plates

    Divide the lettuce between four plates, or more plates for smaller servings, and top with some of the potato, tomato and bean mixture. Drain and flake the tuna, then add some to each plate along with a few olives.

12. 12

    Add the eggs

    Cut the peeled eggs into quarters and place two wedges on the side of each plate. Garnish with extra basil if you like, then serve.

What is Salade Niçoise?

Salade Niçoise takes its name from Nice, in the south of France, and is known for combining salad vegetables with substantial additions such as tuna, eggs and olives. Versions vary, but this one brings together potatoes and briefly blanched green beans for a filling, meal-sized salad.

The dressing gives the ingredients a savoury lift: anchovies add depth, while vinegar, mustard and basil keep it lively. Dressing the leaves and vegetables separately helps each part get an even coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 15g protein, 20g carbs, 18g fat.

The potatoes and vegetables provide most of the carbohydrates, while the tuna and eggs contribute protein. Olive oil, tuna in oil and olives account for much of the fat; pair a serving with extra salad leaves or other vegetables if you want more volume on the plate.

Get the potatoes tender

Baby potatoes hold their shape well in a composed salad. Start them in cold water so they heat through evenly, and check tenderness with a knife after about 10 minutes.

Cool them just enough to handle before cutting. Leaving the skins on is convenient and gives the pieces a rustic finish.

Keep the beans bright

A short blanch is all the beans need: cook them for 1–2 minutes, stopping as soon as they begin to soften. They should still have a little bite rather than turning limp.

The iced-water bath quickly halts the cooking and helps preserve their colour. Drain them well before adding them to the other vegetables.

Make a balanced vinaigrette

Finely chopping and lightly mashing the anchovies helps them disperse through the oil and vinegar. Whisk the dressing in a bowl or shake it in a jar until blended.

Add the basil after mixing the other dressing ingredients, so its torn leaves remain visible. Taste before serving, bearing in mind that the anchovies and olives already bring saltiness.

Assemble for good texture

Keep the lettuce separate from the potato mixture until serving. Toss each with its share of dressing, then layer them on the plates so the leaves stay distinct from the more substantial vegetables.

Flake the drained tuna over the top and add the olives and egg wedges last. This keeps the tuna in visible pieces and makes each plate easy to portion.

Serve it as a meal

With potatoes, tuna and eggs alongside the vegetables, this salad can stand on its own as a lunch or light supper. For a starter, divide the ingredients among more plates and make smaller portions.

Serve it soon after dressing for the freshest lettuce. Bread is a simple accompaniment if you want something extra to catch any vinaigrette.

Recipe notes & tips

• Cut potatoes into similar-sized pieces so they cook at a similar pace.
• Prepare the iced-water bowls before the beans and eggs are ready to transfer.
• Drain the tuna well so it does not make the assembled salad oily.
• Taste the dressing before adding extra salt, as the anchovies and olives are already savoury.
• Dress the lettuce shortly before serving to keep it from wilting.

Variations

• Use other greens: Swap romaine for another crisp salad leaf.
• Choose another tomato: Use larger tomatoes, cut into bite-sized pieces, if cherry tomatoes are unavailable.
• Adjust the anchovies: Use three if they are small, as suggested in the ingredient list.
• Leave the skins on: Keep the potato skins for a more rustic presentation.
• Serve as a starter: Divide the salad among more plates for smaller portions.

Common mistakes to avoid

• Overcooking the beans: Blanch only until they begin to soften, then cool them in iced water.
• Cutting potatoes while very hot: Let them cool enough to handle first so the pieces are easier to cut.
• Skipping the iced water: Use it to stop the eggs and beans cooking further.
• Adding all the dressing at once: Dress the lettuce and potato mixture separately for more even coverage.
• Salting before tasting: Check the finished dressing first because anchovies and olives add saltiness.

How to store

Store any leftovers in an airtight container in the fridge and eat within 1 day; the dressed lettuce will soften as it sits. This salad is best served cold, so there is no need to reheat it.

Frequently asked questions