Discover the Authentic Salade Niçoise Recipe from Nice

La Salade Niçoise is a classic meal-sized salad (salade composée) with local, seasonal ingredients. As the name indicates, this salad originates from the French Riviera city of Nice, an attractive destination with vineyards within city limits and 10 kilometres of coastline.

However, like many recipes, there are endless variations, but a real Salada Nissarda follows strict guidelines the eggs are cooked; otherwise, the ingredients are raw or served from the can (such as the tuna). With the permission of the Office de Tourisme Métropolitain Nice Côte d’Azur, we have reproduced this traditional recipe below as part of a series of recipes on Cuisine Nissarde.

“Salade Niçoise is part of the mythology of Nice. We cleave to this emblem…, even though it has evolved over time. Each neighbourhood, every village, and every family had its own version. Salade Niçoise belongs essentially to the oral tradition and is not to be found in old recipe books. This does not mean that there are no rules…” ~ Office de Tourisme Métropolitain Nice Côte d’Azur.

Discover la Salade Niçoise and many other traditional recipes in Carnets de cuisine du Comté de Nice. Unfortunately, the book is available only in French. However, you can purchase this cookbook online at Amazon or the Office de Tourisme Métropolitain Nice Côte d’Azur.

Salade Niçoise - La Salada Nissarda

Carnets de cuisine du Comté de Nice

This salad is presented flat, with the ingredients arranged artistically on the mesclun lettuce. The presentation of this salad is important because it is only mixed before serving.

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Course Salad

Cuisine French, Provencal

Servings 2 people

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1/4 lb mesclun lettuce
• 1 lb tomatoes
• 3 1/2 oz spring onions tops and bottoms removed
• 3 1/2 oz white celery hearts small
• 3/4 lb purple artichokes small
• 5 1/2 oz green peppers small
• 1 cup 18-day radishes an early harvest variety sometimes called French breakfast radishes
• 2 oz black Niçoise olives the Cailletier varietal
• 3/4 lb Broad beans shelled, if in season
• 7 oz Canned Tuna in olive oil
• 8 anchovies salted, about 16 fillets
• 1-2 garlic cloves
• 1/2 cup olive oil
• 4 eggs hardboiled and shelled
• 8 to 12 basil leaves to taste
• salt and freshly ground black pepper to taste
• red wine vinegar
• 7 oz cucumber(s)

Instructions

 

• Wash the vegetables. Clean the radishes, keeping them whole with the tender leaves. Garnish a broad dish, previously rubbed with garlic (using a peeled clove), with mesclun (mixed salad leaves).
• Cut the tomatoes into quarters, place them on mesclun leaves, and add salt.
• Finely chop the white part of the celery and the soft part (the heart) of artichokes, green peppers and spring onions.
• Add small broad beans (in season).
• Add the tuna, leaving large pieces.
• Wash the basil and snip pieces of the leaves for decoration, along with the hardboiled eggs cut into quarters, the anchovy fillets and the black olives.
• At the last minute, pour the olive oil on top, add the ground pepper and toss the salad in front of the guests.
• When serving, ensure that the ingredients are distributed evenly on each plate.

Keyword Artichokes, Cucumber, Peppers, Salads, Vegetable

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Where to Stay Near Nice

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).