Niçoise Salad

Name: Niçoise Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups green beans (trimmed); 4 small potatoes (quartered); 4 eggs (hard-boiled and quartered); 1 cup cherry tomatoes (halved); 1 cup Niçoise olives (pitted); 1 can tuna (drained, 150g); 4 anchovy fillets; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 clove garlic (minced); 1/2 teaspoon sea salt; 1/4 teaspoon black pepper (freshly ground)

35 min 4 servings Medium

All Recipes

Niçoise Salad

A vibrant and colourful Niçoise Salad featuring fresh vegetables, tuna, and a zesty Dijon vinaigrette.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Medium

Niçoise salad, a quintessential dish from the French Riviera, is a delightful combination of fresh vegetables, protein-rich tuna, and a tangy vinaigrette. This salad is not only a feast for the eyes but also a nourishing meal that embodies the flavours of Provence. Originating from Nice, France, this salad traditionally features a harmonious blend of ingredients such as tomatoes, hard-boiled eggs, Niçoise olives, and anchovies, all brought together with a zesty dressing. Each bite offers a taste of the Mediterranean, making it a popular choice for those seeking a light yet satisfying meal.

Instructions

Prepare the green beans

Bring a pot of salted water to a boil. Add green beans and blanch for 3 minutes. Drain and immediately transfer to ice water to cool. Drain again and set aside.

Pro tip: Blanching helps maintain the beans' vibrant green colour.

Cook the potatoes

In a medium pot, cover potatoes with cold water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool slightly.

Pro tip: Pierce with a fork to check doneness; the fork should slide in easily.

Prepare the eggs

Place eggs in a small pot and cover with water. Bring to a boil, turn off the heat, cover, and let sit for 10 minutes. Drain, cool under cold water, peel, and quarter.

Pro tip: For easier peeling, use slightly older eggs.

Make the dressing

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.

Pro tip: Make the dressing a day ahead to allow flavours to meld.

Assemble the salad

On a large platter, arrange green beans, potatoes, eggs, cherry tomatoes, olives, tuna, and anchovies. Ensure the tuna reaches an internal temperature of 145°F / 63°C by inserting a food thermometer into the thickest part. The tuna should be opaque and separate easily with a fork.

Pro tip: For a beautiful presentation, arrange each ingredient in sections.

Dress and serve

Drizzle the dressing over the salad just before serving. Toss gently to combine.

Pro tip: Serve immediately to enjoy the freshest flavours.

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Tips & Tricks

Use fresh, high-quality tuna for the best flavour.
Blanching the green beans helps retain their vibrant colour.
Prepare the dressing in advance to enhance its flavour.
To save time, use pre-cooked potatoes and eggs.

Frequently Asked Questions

What is a Niçoise salad?

A Niçoise salad is a traditional French salad featuring tuna, eggs, tomatoes, green beans, potatoes, and olives, dressed with a vinaigrette.

What makes the best Niçoise salad?

Fresh, high-quality ingredients and a well-balanced dressing make the best Niçoise salad. Use fresh tuna and seasonal vegetables for optimal flavour.

Can I make Niçoise salad ahead of time?

Yes, you can prepare the ingredients in advance, but it's best to dress the salad just before serving to keep it fresh.

How long does Niçoise salad last?

It can last up to two days in the refrigerator, though it's best enjoyed fresh.

What kind of tuna should I use?

Use high-quality canned tuna in olive oil or fresh tuna for the best flavour.

Serving Suggestions

Serve this Niçoise salad as a light lunch or a refreshing side to grilled meats or fish. Pair it with a crisp white wine or a chilled rosé to enhance the Mediterranean experience. Leftovers can be stored in an airtight container in the refrigerator for up to two days. The dressing can be made a day ahead and stored separately to keep the salad fresh and crisp.