Salade Niçoise

Dinner, Salads

This Salade Niçoise captures the sunny, fresh vibe of the French Riviera. It’s a beautiful mix of crisp vegetables, salty olives and anchovies, tender tuna and perfectly boiled eggs, each ingredient singing on its own but coming together as something truly special.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 4

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Ingredients  

1x2x3x?

• 1 lettuce butterhead (Bibb, Boston)
• 2 egg
• 200 gr fava beans shelled and blanched (or substitute with extra radish if unfindable)
• 3 tomatoes
• ½ bell pepper green
• ½ cucumber
• 6 radishes pink
• ½ red onion
• 80 gr tuna in olive oil (drained and flaked)
• 8 anchovy fillets in olive oil
• 50 gr black olives Niçoise or Kalamata
• 4 artichoke hearts in oil or brine, not vinegar
• 1 handful basil
• 1 clove garlic

Vinaigrette / Dressing

• 2 tbsp red wine vinegar
• 1 tsp mustard from Dijon
• 1 clove garlic
• salt and black pepper

Equipment

• 2 saucepan
• 1 mixing bowl
• 1 chopping board
• 1 knife

Instructions

1. 1. Prepare the eggs and beans

   Bring a pan to the boil, then gently add the eggs. Boil for 10 minutes for hard yolks. Remove, cool under cold water, and peel. For fava beans, boil pods for 1–2 minutes, then stop the cooking in a bowl of ice water. Slip off the outer skins if the beans are large for the best texture.

   The eggs get that perfectly creamy hard yolk, essential for the right Niçoise mouthful. Blanching the beans quickly keeps them bright and just softened.
2. 2. Chop and arrange the fresh ingredients

   Rub the cut clove of garlic across your platter or plates for a soft hit of garlic. Tear the lettuce and arrange as a base, followed by the tomatoes, bell pepper, cucumber, radishes, and onion. Scatter the fava beans over the top.
3. 3. Layer on the classics

   Distribute the olives, quartered artichoke hearts, anchovy fillets, and flakes of tuna evenly. Slice eggs into quarters and place on top. Tuck basil leaves here and there.
4. 4. Mix the vinaigrette

   Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper. Add a squeeze of lemon, herbs, or a chopped anchovy if desired. Blend until smooth and lively.
5. 4. Drizzle and serve

   Drizzle the vinaigrette evenly over the platter right before serving. Toss very gently, or just let everyone scoop up a mix as they like.

Notes

• Salade Niçoise is all about presentation: arranging each ingredient separately gives it that composed, market-fresh feel.
• Don’t skimp on the anchovies or olives, they’re the soul of this salad, bringing salt and richness.
• This vinaigrette gives your Niçoise real Riviera punch, simple, zesty, and packed with flavour.

About this recipe

Salade Niçoise (literately meaning salad from Nice) has a history that’s as colourful as the ingredients that go into it. It dates back at least to the late 19th century, but like many traditional dishes, it likely has older roots in the daily meals of fishermen and farmers along the French Riviera. Back then, the salad was a practical way to use fresh, local ingredients, something quick and nourishing after a morning at sea or in the fields.

In Nice, people eat Salade Niçoise all year-round, but it especially shines in the summer when tomatoes, beans, and fresh herbs are at their peak. You’ll find it served in almost every café and bistro, and each place will have a slightly different take. Although there are many variations, the essence of this salad remains the same, fresh and satisfying.

Eating Salade Niçoise is like taking a little trip to the Mediterranean coast, even if you’re nowhere near it. Make it once, and you’ll understand what I’m talking about.

Quirky fact: The breakfast called “pan bagnat” (which literally means “bathed bread”) is essentially a Salade Niçoise sandwich, where all the salad ingredients are tucked into a round bread roll that’s soaked with olive oil and sometimes the juices of the salad. If you like this salad, you will love the sandwich!