Salade Niçoise Recipe

For the Salad

2 hard-boiled eggs
200g new potatoes
150g green beans, trimmed
2 cans (about 320g) tuna in spring water or olive oil, drained
1 romaine lettuce, washed and chopped
200g cherry tomatoes, halved
1 red onion, finely sliced
200g olives (black or mixed)
1 anchovy fillet per person (optional)
Fresh basil leaves for garnish
Sea salt flakes and cracked black pepper

Instructions

1Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and crushed garlic. Season with salt and pepper to taste. Set aside. This simple vinaigrette is the heart of the salad.

2Prepare the Vegetables

Boil the new potatoes until just tender, about 10-15 minutes depending on size. Boil the green beans separately for about 5-7 minutes until tender-crisp. Drain both and cool slightly. Hard-boil the eggs if not already done, then peel and quarter them.

3Assemble the Base

Arrange the chopped romaine lettuce on a large platter or individual plates. Layer with the cooked potatoes, green beans, cherry tomatoes, red onion, and tuna. The key to a beautiful Salade Niçoise is the arrangement—arrange ingredients in sections for visual appeal.

4Top and Dress

Top the salad with the hard-boiled egg quarters and scattered olives. If using anchovies, arrange them in a cross pattern on top (very traditional!). Drizzle the vinaigrette over everything just before serving, or serve it on the side so guests can dress to preference.

5Garnish and Serve

Scatter fresh basil leaves over the top. Season with sea salt flakes and cracked black pepper. Serve immediately while the potatoes and green beans are still slightly warm. This is a perfect light lunch or dinner on a warm day.

📝 Chef's Tips for Perfect Salade Niçoise

Traditional Ingredients: True Salade Niçoise is from Nice, France, and includes specific ingredients. Don't be shy about substitutions if needed, but try to honor the spirit of the salad.
Tuna Quality: Use good quality canned tuna in spring water or olive oil. Fresh tuna is wonderful but canned is traditional and authentic.
Egg Yolks: The slightly warm egg yolk from the hard-boiled egg can help bind the dressing slightly when mixed—a bonus!
Bean Temperature: Some prefer the green beans slightly warm, others chilled. Both are traditional; choose what you prefer.
Potato Selection: New potatoes are smaller and waxy, making them ideal for salads. They hold their shape better than starchy potatoes.
Anchovy Debate: Anchovies are traditional but optional. For the full experience, try them—they add authentic depth to this classic salad.
Dressing Balance: The ratio should be about 3:1 olive oil to vinegar, adjusted to your taste. Don't dress too heavily—this is a delicate salad.
Make Ahead: Prepare vegetables ahead, but don't dress or fully assemble until just before serving to keep textures intact.
Seasonal Variations: In summer use fresh tomatoes; in winter, roasted bell peppers add wonderful flavor.

For the Dressing