Salade Nicoise a Ma Facon Recipe

Name: Salade Nicoise a Ma Facon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red ripe large tomatoes, deseeded and cut into eighths; 8 ounces mixed baby lettuce leaves (make sure there's arugula in the mix); 1 lb new potato, cooked and sliced; 6 ounces French haricots vert, cooked until crisp-tender; 4 shallots, peeled and finely chopped; 2 (8 ounce) cans tuna in olive oil, well drained; 3 large hard-boiled eggs, peeled and quartered; sea salt; 2 ounces anchovy fillets; ½ cup black olive tapenade; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 6 tablespoons extra virgin olive oil; freshly cracked black pepper; 2 teaspoons minced fresh parsley; 2 teaspoons minced fresh basil; 2 teaspoons minced fresh tarragon; 2 teaspoons minced fresh chives

Servings: persons

3 red ripe large tomatoes, deseeded and cut into eighths
8 ounces mixed baby lettuce leaves (make sure there's arugula in the mix)
1 lb new potato, cooked and sliced
6 ounces French haricots vert, cooked until crisp-tender
4 shallots, peeled and finely chopped
2 (8 ounce) cans tuna in olive oil, well drained
3 large hard-boiled eggs, peeled and quartered
sea salt
2 ounces anchovy fillets
½ cup black olive tapenade
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
6 tablespoons extra virgin olive oil
freshly cracked black pepper
2 teaspoons minced fresh parsley
2 teaspoons minced fresh basil
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh chives

1
For the vinaigrette: In a little processor, zap all the vinaigrette ingredients - except for the fresh herbs - until the vinaigrette is thick and emulsified.
2
Stir in all the minced, fresh herbs to combine.
3
Taste dressing - it should be salty enough due to the olives, but adjust seasoning if it isn't.
4
Refrigerate until ready to use.
5
Just before you dress the salad, whisk everything well.
6
For the salad: In a large, shallow salad bowl, arrange baby lettuces, tomatoes, potatoes, haricots verts and chopped shallots in layers, sprinkling with the tiniest bit of sea salt and a little of the dressing over as you go.
7
Next arrange chunks of tuna and egg quarters on top.
8
Then arrange the anchovies in a criss-cross pattern and a final sprinkling of dressing.
9
Serve the salad immediately with a warm, crusty baguette and lots of good butter to go with it.
10
Pretend you're on a verandah overlooking the cote d'azur.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 red ripe large tomatoes, deseeded and cut into eighths, 8 ounces mixed baby lettuce leaves (make sure there's arugula in the mix), 1 lb new potato, cooked and sliced, 6 ounces French haricots vert, cooked until crisp-tender, and more.

Yes, Salade Nicoise a Ma Facon 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.

That's it — enjoy your meal!

Salade Nicoise a Ma Facon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions