Salade Niçoise is a summer lunch classic. Tuna, egg, French beans, and potatoes with salad, anchovies and a vinaigrette dressing. Just arrange it beautifully - more or less - and tuck in.

Salade Niçoise

There are plenty of definitive versions of Salade Niçoise and I have no desire to add to them. This is the recipe that I like to use, but do tweak it to suit yourself.

Vinaigrette dressing

The first thing you need to make is a vinaigrette dressing. You can buy it, of course, but it's only oil and vinegar shaken up together with some seasoning, so why would you?

Of course, it isn't any old oil and vinegar and the taste will vary according to what you use - just like mayonnaise really. Wine vinegar is what you need here (I use white, but some prefer red) and, preferably, olive oil. Although I believe that with olive oil, quality will out, it's also true that in a vinaigrette there is a higher proportion of vinegar to oil than in mayonnaise so the quality of the oil is less of an issue.

I often only add salt and pepper to the dressing, but you can also add mustard powder, crushed garlic, and/or any herbs that you like.

What goes into Salade Niçoise?

You may well ask. And to a certain extent, I use what I have, but I do keep most, if not all, of these ingredients in my store cupboard or freezer and then I add whatever salad I have.

Tuna - well, you could buy it from the fishmonger and cook it, but I prefer a can or a jar.
Anchovies - maybe you think you'll leave them out? If you aren't that keen, slice them lengthwise into very thin strips and try them out
Boiled eggs - there's not much to say about them really unless you don't like them

French beans - fresh or frozen, it doesn't make a lot of difference. The only thing to note is: don't overcook them. Slightly crunchy is what you're aiming for
Potatoes - new, definitely. Those little salad ones are good, but you'll have to cut them up anyway. Skins on or off depends on you and the potatoes
Lettuce - I'm not very keen on Iceberg, so I use Little Gem hearts

Tomatoes - the best flavour you can find. It doesn't really matter if they're large or small, but I generally have cherry tomatoes in, so that's what I use
Spring onions - I prefer these to ordinary onions as I don't like a strong onion flavour. If you do, or you don't have spring onions, use red or white onions as you please

Olives - I like black and I take the stones out. The choice is yours
Other ingredients - you could use cucumber, peppers, celery, any salad you want it seems. Just make it and enjoy it - preferably outside in the sunshine

HELPFUL TOOLS

Olive pitter - If your olives have stones and you want to remove them without too much trouble, get a gadget like this - it also works for cherries without squashing the fruit
5-bladed herb cutting scissors - these make chopping herbs easy. Just snip them. No actual chopping to do. No squashed herbs. I love them.

If you like this...

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Salade Niçoise

Salade Niçoise is a summer lunch classic. Tuna, egg, French beans, and potatoes with salad, anchovies and a vinaigrette dressing.

Prep Time25

Total Time25

Course: Lunch

Cuisine: British, European

Servings: servings

Author: Susie@Everyday Cooks

Ingredients

For the vinaigrette dressing:

75 ml olive oil
15 ml white wine vinegar
½ teaspoon salt (2.5ml)
ground black pepper

For the Salade Niçoise:

2 eggs
350 g new potatoes
125 g French beans
2 Little Gem hearts, or lettuce of your choice
250 g cherry tomatoes
50 g black olives
15 g Fresh parsley
2 spring onions
320 g canned tuna
50 g canned anchovies

Equipment

Large salad bowl - not too deep

5-bladed herb cutting scissors

Olive pitter

Instructions

Preparation:

Hard boil the eggs in your usual way
OR Put the eggs in a small saucepan and cover with cold water. Bring to the boil over a HIGH heat. When boiling, put the lid on the pan and switch off the heat, but leave the pan on the hotplate for 10 minutes. After 10 minutes, put the eggs into a bowl of cold water and leave for a further 10 minutes
Boil or steam the potatoes for about 15 minutes until tender
Trim the beans, cut in half and steam for 5-10 minutes until just tender
Wash and dry the salad vegetables as necessary
De-stone the olives if necessary
Chop the parsley

For the vinaigrette dressing:

Put all the ingredients in a screw-top bottle and shake vigorously. Shake before use every time

For the Salade Niçoise:

Trim the spring onions and cut into ¼-½ cm rounds
Take the shells off the eggs and cut each one lengthwise into 8 pieces
Cut the potatoes into similar size pieces
Halve the tomatoes
Drain the tuna and break up slightly with a fork
Drain the anchovies and cut lengthwise into thin strips
Arrange the lettuce leaves in the base of the salad bowl and sprinkle a little vinaigrette over them. Arrange the onions, potatoes, and beans and cover with more dressing
Top that with the eggs, tuna, and tomatoes and dressing
Finally, arrange the anchovies on the top and dot the olives around
Sprinkle with parsley and more dressing (note that you might not need all the dressing)
Serve as soon as possible.

Salade Nicoise

Vinaigrette dressing