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Salade Niçoise

0 from 0 votes
Course Kid-Friendly Dishes, Main Dishes, Salads
Cuisine French, Gluten-free
Servings 4


  • ½ pound green string beans
  • 4 small red or white potatoes
  • 1 head Boston or red leaf lettuce
  • 1 (6-ounce) can albacore or other high-quality tuna drained
  • 3 to 4 tomatoes quarted, or 1 cup cherry tomatoes, halved
  • 2 to 3 hard-boiled eggs peeled and halved
  • 1 green or yellow bell pepper seeded and cut into thin rings
  • 16 to 20 herbed black olives (Niçoise olives are the classic choice)
  • 2 tbsp capers
  • 8 anchovy fillets (optional)

Salade Niçoise Vinaigrette

  • 1 tbsp white-wine vinegar
  • 1 tbsp fresh lemon juice
  • ½ tsp Dijon mustard
  • 1 clove garlic minced
  • pinch of fresh tarragon or basil
  • Salt and freshly ground black pepper
  • ½ cup extra virgin olive oil


  • Steam the string beans until just crisp-tender. Cool them quickly in a bowl of ice water to stop the cooking, then trim as needed.
  • Bring a medium saucepan of lightly salted water to a boil. Add the potatoes and cook for 6 minutes, or until fork-tender.
  • Meanwhile, prepare the vinaigrette. In a small bowl, stir together the vinegar, lemon juice, mustard, garlic, tarragon, and salt and pepper to taste. Slowly add the olive oil, whisking until the mixture is well-blended.
  • Peel the cooked potatoes, if desired, and cut into ¼-inch slices while still very warm. Douse with 2 tablespoons of the vinaigrette and allow to cool.
  • Thoroughly wash and spin-dry the lettuce. Place in a large bowl, add 3 tablespoons of the vinaigrette, and toss lightly.
  • Place the lettuce on a platter. Arrange the string beans, potatoes, tuna, tomatoes, eggs, and bell pepper on top of the greens in a decorative fashion. Sprinkle the olives, capers, and anchovies over the salad, drizzle with the remaining vinaigrette, and serve.


— Fooddownunder.com
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