Salade Nicoise (French Riviera Tuna and Vegetable Salad)

About This Recipe

Salade nicoise comes from Nice on the French Riviera, a composed salad meaning its ingredients are arranged deliberately in sections on the plate rather than tossed together, each component kept distinct so its individual flavor and texture stand out. The classic version uses good quality oil-packed tuna, tender green beans, boiled potato, ripe tomato wedges, hard-boiled egg and small nicoise olives, dressed simply in a sharp vinaigrette that ties everything together without overwhelming any single element. There's long-standing debate in Nice about whether potatoes and green beans even belong in a truly traditional nicoise, but this generous, filling version has become the internationally recognized standard, equally suited as a light lunch or a starter.

Ingredients

Serves 4

• 2large potatoes(boiled and sliced)
• 200 ggreen beans(trimmed and blanched)
• 300 goil-packed tuna(drained)
• 4hard-boiled eggs(halved)
• 3tomatoes(cut into wedges)
• 1/2 cupnicoise olives
• 4anchovy fillets
• 1 headbutter lettuce(leaves separated)
• 3 tbspolive oil(for vinaigrette)
• 1 tbspred wine vinegar(for vinaigrette)
• 1 tspdijon mustard(for vinaigrette)
• 1/2 tspsalt(for vinaigrette)

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes whole until fork-tender, about 15-18 minutes, then cool slightly and slice.

2. 2

   Blanch the beans

   Blanch the green beans in boiling salted water for 3-4 minutes until crisp-tender, then plunge into ice water.

3. 3

   Make the vinaigrette

   Whisk olive oil, vinegar, mustard and salt into a smooth dressing.

4. 4

   Arrange the salad

   Line a large platter with lettuce leaves, then arrange the potatoes, green beans, tuna, egg halves, tomato wedges, olives and anchovy fillets in distinct sections.

   Arrange each ingredient in its own section rather than tossing everything together — this composed presentation is central to a proper nicoise.

5. 5

   Dress and serve

   Drizzle the entire platter with the vinaigrette just before serving.

Variations

• •

  Some versions include boiled or grilled fresh tuna instead of canned.

• •

  Fava beans or artichoke hearts are sometimes added in the traditional Nicois version.

• •

  A version without potatoes and green beans is considered more historically authentic by some Nice-based cooks.

Storage

Refrigerate components separately up to 2 days; assemble and dress just before serving, since dressed lettuce and tomato wilt quickly.

Frequently Asked Questions