Name: Salade Niçoise
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 400 g small new potatoes; 200 g green beans (trimmed); 4 eggs; 2 little gem lettuces (leaves separated); 250 g cherry tomatoes (halved); 1 small red onion (thinly sliced); 320 g tuna in olive oil (drained); 80 g Niçoise olives; 8 anchovy fillets; 4 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic (crushed)

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Salade Niçoise with tuna, new potatoes, green beans, eggs, tomatoes, olives and anchovies in a Dijon vinaigrette.

About this French recipe

Salade Niçoise comes from Nice on the French Riviera. Purists skip cooked vegetables, but this popular version with potatoes and green beans makes it a full meal.

Ingredients you will need

The main ingredients are small new potatoes, green beans, eggs, little gem lettuces, cherry tomatoes, small red onion. Exact quantities are in the recipe card below.

How long it takes

Allow 35 min in total: 20 min of preparation, 15 min of cooking. The recipe serves 4.

Salade Niçoise

Salade Niçoise with tuna, new potatoes, green beans, eggs, tomatoes, olives and anchovies in a Dijon vinaigrette.

Print Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Salad

Cuisine: French

Calories: 420

Ingredients Method Notes

Ingredients

400 g small new potatoes
200 g green beans trimmed
4 eggs
2 little gem lettuces leaves separated
250 g cherry tomatoes halved
1 small red onion thinly sliced
320 g tuna in olive oil drained
80 g Niçoise olives
8 anchovy fillets
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic crushed

Method

Boil the potatoes for 15 minutes until tender. Halve.
Boil the green beans for 4 minutes and cool in cold water.
Boil the eggs for 7 minutes, cool in iced water, peel and quarter.
Whisk the oil, vinegar, mustard and garlic with salt and pepper.
Toss the warm potatoes and beans with a little of the dressing.
Arrange the lettuce, potatoes, beans, tomatoes, onion, tuna, eggs, olives and anchovies on a platter. Drizzle with the remaining dressing.

Notes

Dress the potatoes while warm. They absorb the vinaigrette much better.