Salade NiçoiseNiçoise Salad
A common composed version of salade Niçoise with tuna, anchovies, eggs, tomatoes, olives, green beans, and potatoes. Niçoise salads are prepared in several ways, and some stricter versions omit cooked vegetables.
Prep
30m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Salad
- 250gRomaine Lettuce (torn)
- 350gTomato (cut into wedges)
- 250gGreen Bean (trimmed)
- 400gRed Potato (cut into large pieces)
- 4pcsEgg
- 250gCanned Tuna (drained)
- 120gBlack Olive
- 30gAnchovy
Dressing
- 70mlExtra Virgin Olive Oil
- 30mlRed Wine Vinegar
- 15gDijon Mustard
- 8gSalt
- 2gBlack Pepper (freshly ground)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the red potato in simmering water until tender. Lift it out and let it cool slightly.
- 02
In the same pot, cook the green beans until just tender and still bright, then cool them quickly.
- 03
Cook the eggs until hard-boiled, then cool, peel, and halve them.
- 04
Arrange the romaine lettuce on a platter. Add the tomato, green beans, and red potato in sections.
- 05
Flake the canned tuna over the salad, then add the black olive, anchovy, and the halved eggs.
- 06
Whisk together the extra virgin olive oil, red wine vinegar, and Dijon mustard. Season with the salt and black pepper.
- 07
Spoon the dressing over the salad just before serving.
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