Salade Niçoise

Ingredients

• 60 ml (¼ cup)extra virgin olive oil
• 3 tbspwhite wine vinegar
• 2 tspDijon mustard
• 1shallot, minced
• 1garlic clove, crushed
• 2 tbspfresh parsley, chopped
• ½ tspsalt
• ⅛ tspground black pepper
• 454 g (1 lb)red or new potatoes, scrubbed and halved
• 227 g (½ lb)fresh green beans, trimmed
• 4hard-boiled eggs, peeled and quartered
• 227 g (½ lb)Roma tomatoes, quartered
• 1 bunchromaine lettuce, washed and chopped into bite-sized pieces
• 120 ml (½ cup)olives, preferably Niçoise if available
• 113 g (4 oz)solid tuna packed in water, drained
• 57 g (2 oz)anchovies, chopped small (optional)

Instructions

1. 1

   Mix the vinaigrette

   Combine the olive oil, white wine vinegar, Dijon mustard, shallot, garlic, parsley, salt and black pepper in a small bowl. Set it aside while you prepare the salad so the flavours can meld.

2. 2

   Cook the potatoes

   Put the potatoes in a medium saucepan and cover them with water. Bring to the boil, then simmer for 15 minutes or until a fork pierces them easily. Drain, cover with cold water to cool slightly, then drain again before using.

3. 3

   Steam the beans

   Put the green beans in a medium saucepan with 2.5 cm (1 inch) of water. Bring to the boil and steam for 1–2 minutes, until bright in colour but still crisp. Drain, cover with cold water to stop the cooking, then drain again.

4. 4

   Assemble the salad

   Spread the chopped romaine over a serving platter. Arrange the potatoes, green beans, eggs, tomatoes, olives, tuna and anchovies over the lettuce. Drizzle with the vinaigrette just before serving.

5. 5

   Serve the salad

   Serve with a crusty French baguette.

What is Salade Niçoise?

Salade Niçoise takes its name from Nice, in the south of France. It is known for bringing together substantial salad ingredients with a bright dressing, though versions vary in what they include.

This version pairs tender potatoes and crisp beans with tuna, eggs, olives and anchovies. A mustard vinaigrette ties the ingredients together, while a bed of romaine gives the platter freshness and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 22g protein, 31g carbs, 23g fat.

The potatoes and beans supply most of the carbohydrates, while olive oil and olives contribute much of the fat. Tuna and eggs provide protein, with anchovies adding more if used. Serve with a generous amount of romaine and tomatoes, and choose a modest piece of baguette if you want to balance the meal with extra vegetables.

The vinaigrette makes the salad

Mustard and vinegar give the dressing a tangy edge, while olive oil rounds it out. Letting the mixed dressing stand as you prepare the other ingredients gives the shallot and garlic time to flavour it.

Taste a small amount before dressing the platter. The olives and optional anchovies are savoury, so keep that in mind before adding extra salt.

Cook the vegetables carefully

Potatoes: simmer them until a fork goes in easily, but stop before they begin to fall apart. Cooling them briefly in cold water helps them hold their shape as you arrange the salad.

Green beans: steam only until they turn bright and remain crisp. The cold-water rinse halts cooking and helps preserve that fresh texture.

Build an appealing platter

Start with the chopped romaine as a base, then arrange the other ingredients across it so each portion can include a little of everything. Keeping the eggs, tuna and vegetables visible makes the platter easy to serve.

Drizzle the dressing over the salad shortly before it reaches the table. This seasons the ingredients without leaving the lettuce sitting in vinaigrette for too long.

Tuna, olives and anchovies

Tuna packed in water keeps the fish flavour clear without adding oil from the tin. Drain it well before arranging it on the salad.

Niçoise olives suit the dish if you can find them, but other olives can be used. Anchovies are optional; include them for a more pronounced savoury note or leave them out for a milder finish.

A meal for the table

The potatoes, eggs and tuna make this more substantial than a simple leaf salad. Serve it as a complete lunch or supper, with crusty French baguette alongside as suggested in the recipe.

For a neat presentation, use a broad platter rather than tossing everything together in a deep bowl. That keeps the different textures and colours distinct until serving.

Recipe notes & tips

• Halve the potatoes before boiling so they cook evenly.
• Drain the tuna thoroughly to keep excess liquid off the platter.
• Rinse the green beans in cold water straight after steaming to stop them softening further.
• Add the vinaigrette just before serving to keep the romaine crisp.
• Arrange the ingredients in separate clusters for an attractive, easy-to-serve platter.

Variations

• Skip the anchovies: leave them out for a milder salad.
• Choose different olives: use another briny variety if Niçoise olives are unavailable.
• Make it more mustardy: whisk a little more Dijon into the vinaigrette to taste.
• Use another tomato: substitute ripe, firm tomatoes if Roma tomatoes are not to hand.
• Serve individually: divide the romaine and toppings among four plates instead of using one platter.

Common mistakes to avoid

• Overcooking the potatoes: check them with a fork at 15 minutes and drain once tender so they keep their shape.
• Soft green beans: limit steaming to 1–2 minutes and cool them promptly in cold water.
• Watery tuna: drain it well before adding it to the salad.
• Dressing too early: wait until just before serving so the romaine does not wilt.
• Over-salting: taste the dressing with the olives and anchovies in mind before adding more salt.

How to store

Store leftovers in an airtight container in the fridge and eat within 1–2 days. The lettuce softens once dressed, so keep any remaining vinaigrette separate where possible; serve the salad cold rather than reheating it.

Frequently asked questions