Salade Niçoise

Salade Niçoise
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Salade Niçoise, as its French name implies, comes to North America from Nice, France, and as with Cobb salad, is a meal in itself. Since salade Niçoise is more than ''the sum of its parts,'' be fussy about choosing vegetables that positively breathe a just-picked freshness. Arrange the components in any geometric arrangement that suits you. Just before serving, toss gently with classic vinaigrette and tuck into a feast.This recipe is by Marcy Goldman-Posluns and was originally published in the Chicago Tribune.
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Cook Time
Salade Niçoise recipe - The Daily Meal
Total time: 30 minutes
  • 3 medium potatoes, boiled until fork-tender
  • 2 small heads boston lettuce, rinsed, dried, cut into bite-size pieces
  • 1 can (12 1/2 to 13 ounces) chunk tuna
  • 3/4 cup black olives
  • 3 hard-cooked eggs, cut into 4 wedges each
  • 2 cup fresh cooked green beans
  • 2 medium tomatoes, cut into wedges
  • 3 green onions, cut into small pieces
  • salt and black pepper, to taste
  • 1 can (2 ounces) anchovy fillets, optional
  • classic vinaigrette (recipe follows, see notes)
  • 3/4 cup olive or salad oil
  • 1/4 cup wine or white vinegar
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 medium crushed garlic clove (optional)
  • 1/2 teaspoon dijon-style mustard
  1. Peel 3 medium boiled potatoes and cut into bite-size chunks. Arrange 2 small heads Boston lettuce in a large, shallow serving dish.
  2. On lettuce, arrange in separate wedge or pie-shaped sections the salad ingredients: 1 can (12 1/2 to 13 ounces) tuna chunks, 3/4 cup black olives, 3 hard-cooked eggs (cut into 4 wedges each), 2 cups fresh cooked green beans, the boiled potatoes, 2 medium tomatoes (cut into wedges) and 3 green onions (cut into small pieces).
  3. Sprinkle with salt and freshly ground black pepper to taste. Top with 1 can (2 ounces) anchovy fillets (optional). Before serving, toss with classic vinaigrette (recipe follows).
  4. In a large bowl or container, combine 3/4 cup olive or salad oil, 1/4 cup wine or white vinegar, 3/4 teaspoon salt, 1/8 teaspoon pepper, 1 medium crushed garlic clove (optional) and 1/2 teaspoon Dijon-style mustard.
  5. Whisk or shake together until well-blended. Chill until using. Makes about 1 cup. See notes for vinaigrette tips.