Niçoise Salad Recipe

Name: Niçoise Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 1 head of lettuce, chopped, rinsed and dried (Boston or Bibb); 4 vine-ripped tomatoes, cut into wedges; 5-7 small potatoes (red or fingerling); 6 hardboiled eggs; 1/2 pound haricot verts (French green beans); 10 anchovy fillets; 2 cans of good tuna packed in olive oil, such as albacore, drained; 1/3 cup Nicoise olives; Dressing; juice of one lemon; 1/2 cup good quality extra-virgin olive oil; 1/2 tablespoon dijon mustard; 1/2 tablespoon finely minced shallot; 1 tablespoon minced fresh herbs, such as tarragon, basil, chives, parsley (optional); kosher salt and freshly ground pepper, to taste

Servings: persons

For the salad
1 head of lettuce, chopped, rinsed and dried (Boston or Bibb)
4 vine-ripped tomatoes, cut into wedges
5-7 small potatoes (red or fingerling)
6 hardboiled eggs
1/2 pound haricot verts (French green beans)
10 anchovy fillets
2 cans of good tuna packed in olive oil, such as albacore, drained
1/3 cup Nicoise olives
Dressing
juice of one lemon
1/2 cup good quality extra-virgin olive oil
1/2 tablespoon dijon mustard
1/2 tablespoon finely minced shallot
1 tablespoon minced fresh herbs, such as tarragon, basil, chives, parsley (optional)
kosher salt and freshly ground pepper, to taste

1
The Green Beans: Bring a medium pot of water to a boil. Prepare a bowl with cold water and ice on the side. Dump your green beans into the pot and cook for about 6-7 minutes. Quickly drain your green beans and shock them in the bowl of cold water. This stops the cooking, leaving a bright green hue and crisp texture.
2
The Potatoes: Fill a medium sized pot with water and put in your potatoes. Bring the water to a boil, and boil the potatoes until they are done (approximately 10-15 minutes, although this will vary depending on the size of them). You can tell they are done when you can stick a knife in one and it easily comes out. When they've cooled enough to handle, cut them into wedges and toss them in a couple spoonfuls of the salad dressing. Potatoes absorb flavor when they are warm.
3
The Eggs: Bring a small pot of water to a boil. Carefully, slide in your eggs (being careful not to crack them). Turn the heat down and gently simmer them for 9 minutes. Take the eggs out and put them in a bowl of cold water. When they've completely cooled, peel them and cut them in half lengthwise. Sprinkle a little salt and pepper over them.
4
The Dressing: Put all the ingredients into a jar with a lid or any tightly-sealed container. Put the lid on and shake all the ingredients vigorously, et voila! Taste the dressing to see if it needs more salt or pepper.
5
Now assemble all your ingredients, toss with the dressing and enjoy!

2395

kcal

Calories

245

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the salad, 1 head of lettuce, chopped, rinsed and dried (Boston or Bibb), 4 vine-ripped tomatoes, cut into wedges, 5-7 small potatoes (red or fingerling), and more.

Yes, Niçoise Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Niçoise Salad

How did you like this recipe?

Frequently Asked Questions