Latest recipes

Nicoise salad recipe

Nicoise salad recipe

  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Nicoise salad

A substantial and filling summer salad packed with ripe tomatoes, beans, tuna, olives, anchovies and boiled eggs. Delicious!

95 people made this

IngredientsServes: 4

  • 225g new potatoes, quartered
  • 1 tablespoon freshly chopped parsley
  • 55g (pitted) black olives
  • 1/2 onion, thinly sliced
  • 1 (185g) tin tuna
  • 150g French green beans - trimmed and blanched
  • 225g mixed salad greens
  • 235ml salad vinaigrette
  • 3 hard-boiled eggs, quartered
  • 3 plum tomatoes, thinly sliced
  • 1 tablespoon capers
  • 4 anchovies

MethodPrep:15min ›Extra time:2hr chilling › Ready in:2hr15min

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
  3. In large bowl, toss salad greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Recently viewed

Reviews & ratingsAverage global rating:(66)

Reviews in English (39)

by QuakerBaker

I made mine the French way, by just combining all of the ingredients excluding the greens, and letting them marinate in a batch of dressing. It was delicious, and something new to add to the rotation.-27 Jul 2009

by Kym Cox Surridge

This was absolutely delicious! I didn't use potatoes (I prefer to eat seafood with veggies), so I added more of all the other ingredients. I also used fresh ahi tuna fillets, which I seasoned with lemon pepper and baked, then flaked into the salad. I made my own lemon vinaigrette (used about half a cup, but next time I'll add a bit more) and tossed everything together. The flavors blended perfectly and I didn't find it fishy at all (but that could have been because I used fresh tuna)--not even the anchovies stood out. With the olives and anchovies, this could seem a bit salty, but the egg and lemon balance it out.-07 Jan 2008

by janeane1

Please don't spoil this delightful fresh salad by using canned tuna. Fresh tuna steak, lightly grilled and chopped ,adds so much more flavor and texture!-12 Aug 2009


Nicoise Salad Recipe

Nicoise salad is legendary: and for good reason! It’s a true treat, a stunning healthy Mediterranean diet lunch or dinner that you’ll want to keep eating for days. Boiled eggs, green beans, olives, tomatoes, and tangy potato salad sit on crunchy lettuce and are covered in a zesty lemon dressing. It’s filling enough to be a main dish, and it’s got the best summery vibe. In our rendition, we’ve used Earthbound Farm Red Baby Butter Lettuce, which has the most beautiful maroon and green leaves. It tastes fabulous: and it’s organic too. Keep reading for more about organic lettuces and how to make Nicoise salad!


Preparation

Step 1

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl set dressing aside.

Step 2

Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat) chill until cold, about 5 minutes. Peel set aside.

Step 3

Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water let sit until cold, about 3 minutes. Transfer to paper towels pat dry.

Step 4

To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.

Step 5

Do Ahead: Dressing can be made 5 days ahead cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead cover and chill separately.

How would you rate Tuna Niçoise Salad?

Summer is here! The minute I saw beans and new potatoes at the Farmer's Market, I began dreaming of Salade Nicoise. This is a lovely version that reminds me of France. The touch of honey in the vinaigrette adds a lilt. Everything came out perfect as timed. We love jammy eggs, and 7 minutes gives you jammy eggs. Make sure your pot is large enough to handle all of the eggs you are cooking and get to know your eggs. If you are using cold ones right out of the fridge, you may need more time with them. Start to know your ingredients and adjust each recipe as needed.

Great receipt, however for a bigger flavour hit, use use Italian tuna in olive oil and use the the oil for the basis of the the vinaigrette. Gives bigger tuna flavour to the salad.

Wow great salad! I was never a fan of nicoise salad until I had a great one in London England. Your recipe nailed it. I like the idea that one reader placed it on lettuce for a nice presentation. This salad recipe worked well entertaining girlfriends for a patio lunch and a glass of rose. It was a big hit! In response to the negative review by "sarcastic thanks" the instructions that you gave were easy to follow and very successful. I didn't think boiling eggs was rocket science.

I write in response to the negative review by “Sarcastic Thanks.” That reviewer was apparently disappointed in your instructions for hard-boiling eggs. However, nowhere does the recipe denominate the eggs as “hard-boiled.” The reviewer should know that a 7-minute egg is not hard-boiled

Fantastic! A Mother's Day hit for all ages. I prepped everything the night before and it all traveled well. I dressed salad greens and served all the fixings buffet style so everyone could take what they wanted, and brought the extra dressing to the table.I also added blanched asparagus and cherry tomatoes. For high altitude jammy eggs 8 and 1/2 minutes is perfect.

This is my absolute go-to recipe when I want a fun, beautiful, easy, delicious salad. We have it for dinner frequently. The egg time given produces yolks just like the picture. If you want them firmer, add a minute at a time. One of the reasons I love this recipe is that it takes you by the hand and walks you through it. All you need to do before starting is to put a pot of water on to boil, and fill a bowl 1/2 with ice cubes and 1/2 water. The only thing we’ve changed is that we put a bed of lettuce down on the plate before building the salad. It is soooo good!

I chose to follow the instructions for hard-boiled eggs for the Tuna Niçoise, which totally did not work out! The egg yolks were still runny! Thanks for ruining & wasting two perfectly good EB eggs! Thanks for wasting my time & money! Don't bother trusting bon appétit!


How to Make Nicoise Salad

Step 1: Make Nicoise Salad Dressing: Whisk lemon juice, vinegar, and Dijon mustard together in a small bowl. Slowly drizzle in olive oil, whisking constantly until emulsified. Season to taste with salt and pepper.

Step 2: Cover new potatoes with cold water in a medium saucepan and bring to boil. Boil until tender transfer to ice bath until cool. Drain, pat dry and cut in to bite size pieces.

Step 3: Add green beans to boiling water and boil until tender crisp. Transfer to ice bath to cool. Drain and pat dry.

Step 4: Line a single platter or individual bowls with butter lettuce leaves (optional). Arrange green beans, potatoes, tomatoes, olives, hard boiled eggs, and tuna on top.

Step 5: Drizzle salad with desired amount of dressing and season to taste with salt and pepper and serve.


Nicoise Salad

Ingredients

1/3 cup lemon juice or red wine vinegar

3/4 cup extra virgin olive oil

3 tablespoons finely chopped shallot

2 tablespoons finely chopped fresh basil

1 tablespoon finely chopped fresh thyme

2 teaspoons finely chopped fresh oregano or tarragon

Salt and freshly ground black pepper

2 grilled or otherwise cooked tuna steaks * (8 oz each) or 2-3 cans of tuna

6 hard boiled eggs , peeled and quartered lengthwise

1 1/4 pounds small young red potatoes or fingerling potatoes

Salt and freshly ground black pepper

2 medium heads Boston lettuce or butter lettuce, torn into bite-sized pieces

3 small ripe tomatoes, cored and cut into wedges

1 small red onion, thinly sliced

1/2 pound green beans, trimmed and cut into 2-inch pieces

2 tablespoons capers , rinsed and/or several anchovies (optional)

Method

In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste.

Place onion slices in a small bowl and sprinkle with 3 tablespoons of the vinaigrette. (The onions soaking in the vinaigrette will help take some of the bite out of them.)

Place potatoes in a large pot and cover with 2 inches of water. Add 1 tablespoon of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain.

While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes.

Place them in a bowl and dress them with about 1/4 cup of the vinaigrette.

While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water.

Cook until tender but still firm to the bite, about 3-5 minutes (more or less, depending on the toughness of the beans).

Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.

Arrange bed of lettuce on a serving platter. Cut tuna into 1/2-inch thick slices. Mound tuna in center of lettuce. Sprinkle the tomatoes and onions around the tuna.

Arrange the potatoes and green beans in mounds at the edge of the lettuce.

Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed.

Sprinkle with capers if using.

Serve immediately. Should be served slightly warm or at room temperature.


Recipe Summary

  • 1 (20 ounce) package frozen roasted red potatoes
  • 1 (12 ounce) package frozen whole green beans
  • 4 large eggs
  • ¾ cup dry-packed sun-dried tomatoes, halved
  • 3 tablespoons white balsamic or white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • ⅓ cup olive oil
  • 2 (5 ounce) cans solid-packed tuna in oil, drained
  • ½ cup pitted kalamata olives

Cook potatoes and beans according to package directions.

Meanwhile, put eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes. Drain, run eggs under cold water, and peel. Halve each lengthwise.

Blanch tomatoes in a pot of boiling water to soften, 30 seconds. Drain well.

Whisk together vinegar, mustard, salt, pepper, and thyme in a bowl. Gradually add oil, whisking until combined well.

Arrange potatoes, beans, tomatoes, eggs, tuna, and olives on a platter and drizzle dressing over top.


Julia Child's take on Salade Niçoise requires a bit of assembly, but the end result is a fresh and delicious anytime lunch or dinner.

  • 1 large head of Boston lettuce, washed and dried
  • 2 to 3 tbsps extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried
  • 2/3 to 1 cup salad dressing*
  • 3 or 4 fine ripe red tomatoes, peeled if you wish, and cored, quartered, and seasoned before serving
  • 8 to 10 ounces oil-packed tuna, drained and flaked
  • 1 quart French Potato Salad**
  • 8 hard-boiled eggs, halved lengthwise
  • 1 can flat anchovy fillets packed in oil, opened and drained just before serving
  • 1/2 cup black Niçoise-type olives
  • 3 or 4 tbsps capers
  • 1/4 cup minced fresh parsley

Shortly before serving, line a handsome, large and wide salad bowl, or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt. Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning. Drizzle a spoonful or two of the dressing over the tomatoes. Season the tuna lightly with a spoonful or two of the dressing. Place the potatoes in the centre of the bowl or platter mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna. Ring the salad with the eggs, and curl an anchovy on top of each. Spoon a little more vinaigrette over all scatter on olives, capers and parsley. Serve as soon as possible.

*For the vinaigrette, you can use a ratio of three parts olive oil to one part lemon juice or white wine vinegar. Julia's vinaigrette recipe is also a great option.

**To make French Potato Salad, combine 1 1/2 pounds warm, sliced, cooked potatoes in a bowl with two tablespoons finely minced shallots or scallions, a sprinkle of salt and pepper, 1/4 cup chicken stock or potato-cooking water, 1 1/2 tablespoons wine vinegar, and 2 to 3 tablespoons chopped fresh parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, and toss with 2 to 3 tablespoons light olive oil if you like.

“Salade Niçoise” from THE FRENCH CHEF COOKBOOK by Julia Child, copyright © 1968 by Julia Child. Used by permission of Alfred A. Knopf, an imprint of the Knopf Doubleday Publishing Group, a division of Penguin Random House LLC. All rights reserved.


How To Make Nicoise Salad

  • shellfish-free
  • dairy-free
  • low-carb
  • alcohol-free
  • peanut-free
  • pork-free
  • pescatarian
  • gluten-free
  • wheat-free
  • high-fiber
  • soy-free
  • tree-nut-free
  • red-meat-free
  • Calories 849
  • Fat 67.3 g (103.5%)
  • Saturated 10.5 g (52.5%)
  • Carbs 31.0 g (10.3%)
  • Fiber 6.6 g (26.5%)
  • Sugars 5.0 g
  • Protein 32.1 g (64.1%)
  • Sodium 1200.6 mg (50.0%)

Ingredients

For the vinaigrette:

Salt and freshly ground pepper

For the salad:

haricot verts or green beans

(5-ounce) can tuna packed in oil, drained (see Recipe Note)

medium plum tomatoes, quartered

Equipment

Several small-medium mixing bowls

Instructions

Make the vinaigrette: In a small bowl, whisk together the vinegar, minced garlic, mustard, salt, and pepper. In a slow, steady stream, pour in the oil, and whisk continuously until the dressing is emulsified.

Cook the eggs: Place the eggs in a small saucepan and cover them by an inch with water. Cook over high heat to bring the water to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Drain the water, and place the eggs in ice water to cool. Once cooled, peel and quarter the eggs. (Read more: How To Boil Eggs Perfectly Every Time)

Cook the potatoes: Place the potatoes in a small saucepan and cover with cold water. Add a generous amount of salt and bring to a boil. Cook until potatoes are tender and can easily be pierced with a knife, about 10 minutes. Remove the potatoes with a slotted spoon and set aside to cool. (Read more: How To Boil Potatoes)

Cook the green beans: Return the water to a boil and add the green beans. Cook until bright green and crisp-tender, 3 to 4 minutes. Remove beans with a slotted spoon (or drain through a colander) and set aside.

Dress the greens: Add the salad greens to a large bowl. Drizzle a small amount of vinaigrette around the outside of the bowl, then mix until the greens are fully coated. Divide the greens between two plates.

Slice and dress the potatoes: Once the potatoes are cool enough to handle (but still warm), slice crosswise into 1/2-inch slices. In a small bowl, toss the potatoes with a tablespoon or two of vinaigrette. Transfer the dressed potatoes to the individual plates, arranged in small piles.

Dress each of the remaining ingredients: Continue dressing the remaining ingredients with 1 to 2 tablespoons of vinaigrette each. If your olives were packed in a flavored oil or brine, you can skip tossing them with the vinaigrette.

Assemble the salad: As you finish tossing each ingredient, transfer them to the plates and arrange them in sections, with the tuna in the middle. Serve with any remaining dressing on the side.

Recipe Notes

Choosing the tuna: Look for a really good, high-quality tuna packed in oil. If you prefer water-packed tuna, that's fine, but do pay the few extra cents for a good-quality brand.

Make-ahead Nicoise salad: Once you've boiled the eggs, potatoes, and green beans, each salad component can be refrigerated separately for up to 3 days. Store the vinaigrette in a jam jar and shake it vigorously to recombine when ready to use. Slice the eggs and potatoes, toss all the ingredients with the vinaigrette, and plate the salad just before serving.

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New York.


Preparation

Step 1

Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate with a slotted spoon.

Step 2

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

Step 3

Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel set aside.

Step 4

Meanwhile, heat 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool set aside.

Step 5

Preheat oven to 425˚. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool.

Step 6

Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl discard membranes. Whisk in shallot, then slowly whisk in remaining ¼ cup oil. Season vinaigrette with salt and pepper.

Step 7

Using a fork, break salmon into large flakes discard skin. Halve reserved potatoes and eggs crosswise.

Step 8

Arrange frisée on a platter season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.

How would you rate Salmon Niçoise?

Outstanding flavour! Served warm and I'm still thinking of how delicious this dinner was last night will go on regular rotation for Spring/Summer!

Delicious! As another reader noted, I also ended up juicing the lemon, since the segmenting seemed unnecessary if it was yielding the same result. Other modifications I made: I used minced castelvetrano olives in lieu of anchovy fillets and niçoise olives as those were what I had on hand (I also don’t enjoy anchovies - I know, I know). Cooked the salmon using my preferred method (brining 30 min beforehand pat dry brush with minced lemon peel, thyme and olive oil, salt and pepper bake at 300 for 18 min). Perfect every time.

Thought this was a great recipe on the whole. Ended up just juicing the lemon—not clear about the intention of the detailed lemon-separating and individual-segment-extracting instructions. Also the dressing (while delicious!) was quite thick and not so drizzle-able. I added more oil & lemon to thin it out but ultimately didn't want to dilute the flavor too much and kept it a little heavier. Will definitely make again though—a very healthy yet satisfying take on dinner!


Niçoise Salad

Salade Niçoise, originated in the Côte d’Azur region of France along the Mediterranean a land who’s good olives, plentiful seafood and sunny climate are well represented in this vibrant salad. Named after its city of origin, Nice (pronounced like niece), Salade Niçoise typically includes tuna, haricots vert, tomatoes, olives and eggs, but it’s another one of those dishes where depending on who you ask and what country you happen to be in, you’ll get a different list of ingredients every time. In the US, Niçoise Salad was popularized in the sixties by Julia Child, and it’s taken its place along with Cobb Salad in the American brunch landscape.

Today, I found myself sporting a serious hankering for salad, and given my proclivity for all things porcine, this struck me as a bit odd. But who am I to scoff at the salacious whims of my stomach? After all, isn’t it my stomach that also commands inspires me to cook things like this and this?

One of the things that usually turns me off salads is that I really hate devouring a whole plate of leafy greens, only to find myself hungry again in a few hours. This invariably leads to me stuffing my maw with something like twinkies or chicharrón which kind of defeats the whole purpose of consuming the rabbit food in the first place. Thankfully, Niçoise Salad is not only tasty, it’s full of protein, carbs, and dense veggies between all the leafy bits, keeping my stomach occupied until the next meal. It also hits just about every color of the rainbow, which means it covers a similarly broad spectrum of vitamins and minerals.

Personally, I like to have a little of everything on my fork, so the salad usually ends up as a colorful mess on my plate, but if you have some picky diners at the table, the structure of this salad makes it a lot easier to avoid certain things.

Don’t let the ingredient list for this Niçoise Salad intimidate you. There are a lot of repeated items many of which you probably already have in your pantry anyway. I like to dress and season each component separately, but if you’re really pressed for time, you could always toss everything in a giant bowl and dress them together to save some time. You can also prep most of the components in advance, giving you time to attend to more pressing matters the next time you host a Sunday brunch.


Watch the video: Σαλάτα Νισουάζ. Yiannis Lucacos (September 2021).