Tuna, eggs, green beans, potatoes, olives and anchovies with a mustardy vinaigrette — the Provençal classic that is a complete meal in a bowl.
Salade Niçoise (literally 'salad from Nice') is one of the most elegant and complete dishes in the French culinary repertoire. Originating in the Côte d'Azur region of southern France, it was traditionally composed only of raw vegetables: tomatoes, olives, anchovy fillets, hard-boiled eggs — with no cooked vegetables. The addition of green beans, potatoes and tuna (fresh or canned) happened over time and is now considered standard outside France, though purists still dispute it. Whatever the version, the Niçoise is arranged rather than tossed — each ingredient kept in its own cluster — and dressed with a simple, robust vinaigrette just before serving.
Serves 2
Whisk together mustard, vinegar, olive oil, salt and pepper.
If using tuna steaks, season and sear in a hot pan 2 minutes each side until medium. Flake when rested.
Arrange lettuce leaves on a platter. Group tomatoes, potatoes, green beans, olives, eggs (halved), anchovies and capers separately.
Place tuna in the centre. Drizzle dressing generously over everything.
Serve immediately — never toss a Niçoise.
Bring to the table and serve immediately without tossing.
True Niçoise is arranged, not tossed — keep each ingredient in its own cluster.
Freshly seared tuna elevates this dramatically over canned, but either works.
Substitute smoked salmon for tuna.
Add roasted red peppers for extra colour and sweetness.
Use a basil vinaigrette for a more Provençal note.
Assemble and dress just before serving. Components keep separately in the fridge for 2 days.
Salade Niçoise has been a fixture of Nice's cuisine since at least the 19th century. The great chef Auguste Escoffier wrote about it, though he insisted only raw vegetables belonged in it. The version with cooked potatoes and green beans became popularised internationally through Julia Child and is now the globally recognised form.
The best Niçoise uses barely set eggs — 7 minutes gives a fully set white with a jammy, slightly soft yolk. Hard-boiled eggs work but are less elegant.
Absolutely — use the best quality oil-packed canned tuna you can find. Ortiz and other premium brands produce canned tuna that rivals fresh in a salad context.
Per serving · 2 servings total
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