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Salade Nicoise in a large bowl
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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 minutes
Total Time25 minutes
Course: Lunch
Cuisine: British, European
Servings: 4 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

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.