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–+ servings

Nicoise Salad (Salade Niçoise)

This classic French salad is loaded with fresh ingredients reminiscent of the Mediterranean: potatoes, green beans, tomatoes, olives, capers, hard-boiled eggs, and flaked tuna. It is a hearty salad that is easily a meal on its own — the perfect spring or summertime lunch.
5 from 5 votes
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Prep Time 40 minutes
Assembly Time 5 minutes
Total Time 45 minutes
Servings 4 people
Category Savory

Ingredients
 

For the Dressing

  • ¾ cup extra virgin olive oil
  • 2 Tbsp white wine vinegar (or 1 Tbsp white wine vinegar + 1 Tbsp fresh lemon juice)
  • 2 Tbsp shallots, peeled and finely minced
  • ½ clove of garlic, peeled and minced (see Note 1)
  • 2 tsp Dijon mustard
  • 1 tsp kosher salt (I use Diamond Crystal)
  • ¼ tsp ground black pepper

For the Salad

  • 1 head of lettuce (I prefer Boston lettuce)
  • 4 large eggs
  • 1 ½ lbs (680 g) small yellow potatoes, washed
  • 1 lb French beans (or green beans), washed, trimmed, and halved
  • 1 pint cherry tomatoes, halved
  • ½ cup olives
  • 1 can or jar good quality oil-packed tuna, drained
  • 2 Tbsp capers
  • 4 anchovy fillets, rinsed (optional)
  • Fresh parsley, finely chopped (for serving; optional)

Instructions

Preparing the Dressing

  • In a bowl or mason jar, whisk together white wine vinegar, shallots, garlic, Dijon mustard, salt, and pepper.
    2 Tbsp white wine vinegar
    2 Tbsp shallots, peeled and finely minced
    2 tsp Dijon mustard
    1 tsp kosher salt
    ¼ tsp ground black pepper
    ½ clove of garlic, peeled and minced
  • While continuing to whisk, slowly drizzle in olive oil.
    ¾ cup extra virgin olive oil
  • Set aside, covered, or chill in the refrigerator.

Preparing the Lettuce

  • In a colander, wash lettuce. Dry lettuce, whether in salad spinner or large kitchen towel. Keep lettuce, wrapped in the towel, in the refrigerator until ready to use.
    1 head of lettuce

Preparing the Hard-Boiled Eggs

  • In a large bowl, prepare an ice bath (or pour in very cold water). Set bowl aside in the fridge or freezer.
  • Bring a large pot of salted water to a rolling boil. (I use 16 cups of water with 2 ½ Tbsp of kosher salt.)
  • Using a slotted spoon, carefully drop eggs into the boiling water.
    4 large eggs
  • For slightly soft yolks (my preference for this recipe), boil for 9 minutes. For yolks that are fully set, boil for up to 12 minutes.
  • Remove eggs from boiling water and set them in ice bath for about 2 minutes.
  • Remove eggs from ice bath and set aside.

Preparing the Potatoes

  • Using a slotted spoon, drop potatoes into the same pot of boiling water from before. Boil until potatoes feel tender when poked with a fork (about 12 to 15 minutes).
    1 ½ lbs (680 g) small yellow potatoes, washed
  • Remove potatoes from boiling water and set them in ice bath for about 2 minutes.
  • Remove potatoes from ice bath and set aside. (To help the potatoes absorb the dressing, they should still be warm — but not hot — at this stage.)
  • Halve the potatoes and set them in a bowl. Stir in about ¼ cup of prepared dressing and gently toss until potatoes are evenly coated. Set aside.

Preparing the French Beans

  • Drop beans into the same pot of boiling water from before. Boil until beans are tender, but still crisp (about 3 minutes).
    1 lb French beans (or green beans), washed, trimmed, and halved
  • Using a slotted spoon, remove beans from boiling water and set them in ice bath until they are completely cooled (about 2 minutes).
  • Remove beans from ice bath and set aside.

Assembling the Salad

  • When ready to serve, remove lettuce from the fridge and set it in a large bowl. Drizzle a small amount of dressing over lettuce and gently toss until evenly coated. Arrange lettuce on a large platter.
  • In two separate bowls, toss tomatoes and cooled beans in a small amount of dressing. Arrange each on platter, as desired.
    1 pint cherry tomatoes, halved
  • Arrange potatoes on platter, as desired.
  • Remove eggs from their shells and halve them. Arrange eggs on platter, as desired.
  • Arrange olives, tuna, capers, and anchovies (optional), as desired.
    ½ cup olives
    1 can or jar good quality oil-packed tuna, drained
    2 Tbsp capers
    4 anchovy fillets, rinsed
  • Drizzle top of salad with a small amount of dressing, as desired. Top with freshly chopped parsley. Serve immediately.
    Fresh parsley, finely chopped

Notes

  1. Salad Dressings with Garlic: The salad dressing used for salade niçoise contains raw garlic. You should consume the dressing within a few days of making it, as raw garlic in a salad dressing can grow bacteria and cause botulism.
  2. Proportions Don’t Matter: The amount of each ingredient you include in your salade niçoise is completely up to you. The quantities listed above are just my recommendation and the typical amounts that I use when making a traditional salade niçoise.
  3. Using an Ice Bath: Keep your ice bath in the fridge or freezer between steps to ensure the water stays very cold.
  4. Composed vs. Tossed: Instead of arranging the salad on the platter and drizzling the top with dressing (i.e. the traditional composed salade niçoise), you could also easily combine all of the ingredients in a bowl and toss them with your desired amount of dressing.

Nutrition

Calories: 748kcal | Carbohydrates: 46g | Protein: 28g | Fat: 52g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Trans Fat: 0.02g | Cholesterol: 197mg | Sodium: 1412mg | Potassium: 1530mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3178IU | Vitamin C: 78mg | Calcium: 150mg | Iron: 6mg
Nutrition Disclaimer