Salade Niçoise Tastes of the Mediterranean
David Scott Allen · Provencal Recipes · Salad · TasteOne has to admit that salade composée rolls off the tongue slightly better than “meal-sized salad.”
The salad Niçoise might just be the foundation for thousands (or is it millions?) of fully-loaded meals with a few greens, but nothing compares with the flavours of Nice artfully arranged on a plate. David explores the perfect hard-boiled egg and his variation of salad Niçoise in his recipe below. For the original Cocoa & Lavender blog post click here.
Salade Niçoise
A lovely collection of fresh potatoes, tomatoes, olives, beans, herbs, and tuna on a delightful bed of crisp green lettuce dressed with a light and tangy vinaigrette and anchovy filets.
Ingredients
- 1 head leaf lettuce, leaves separated washed and patted dry
- 2 6.5 oz cans tuna packed in olive oil
- 1/2 lb haricots verts blanched in salted water, then chilled
- 12 new potatoes cooked whole and chilled
- 24 grape tomatoes
- 4 hard-boiled eggs quartered
- 24 pitted kalamata olives (we can never find Niçoise olives!)
- 4 tsp non-pareil capers
- 4 basil leaves cut in chiffonade (very thin strips)
- 2 tbsp flat-leaf (Italian) parsley fresh, chopped
- 8 anchovy filets
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 1/2 tsp Dijon mustard
- Salt
- freshly ground black pepper
Instructions
- Arrange lettuce leaves on 4 dinner plates.
- Divide the tuna into 4 portions and place on one side of each plate.
- Arrange the green beans, potatoes (halved or quartered), grape tomatoes (halved, if desired), hard-boiled eggs and olives around the tuna, then sprinkle with capers, basil and parsley.
- Top with 2 anchovy filets per salad.
- Whisk together the olive oil, lemon juice, mustard, salt and pepper.
- Drizzle over the salad and serve.
Tried this recipe?Let us know how it was!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Grasse – Perfume Capital of FranceRelated Provence Articles
A Classic French Cheese Soufflé Recipe
March 16, 2021
A French cheese soufflé was part of a menu that I created for a virtual cooking class. The class Fusion Vegetarian Menu Inspired by My Travels in France and Morocco! included a delicious line-up of dishes. The menu included four vegetarian courses: a classic Cheese Soufflé, Grilled Moroccan Vegetable Kabobs, Roasted Sweet Potatoes with Lime …
Provencal Savoury Classic Pissaladière Tart
June 19, 2015
This is no ordinary onion tart. A pissaladière is almost an art form in Provence. The key is in the dough and slowly cooking the onions to the right texture. The Provence Gourmet shares his recipe for a classic street food from Nice. If you are interested in cooking classes and learning some traditional Provencal …
Marinated Mushroom and Roast Pumpkin Salad for Autumn Weather
September 21, 2018
Often, as the weather turns cooler the tendency is towards warm, slow-cooked meals, and roasted meats. These menus beg for a table of good friends and great wine. However, you don't want the meal to be too "heavy" this tasty combination of autumn vegetables - marinated mushroom and roast pumpkin salad - is a perfect starter course …
Cherry Season French Clafoutis Recipe
June 13, 2017
A traditional clafoutis with a twist, assorted fresh fruit baked in to your delicious batter as opposed to the traditional cherries.…
1 Comment
After a big Thanksgiving dinner, a salade Niçoise sounds perfect right now!