French · Lunch · Dinner
Niçoise Salad
Salade niçoise
A bright Provençal platter of tender potatoes, crisp green beans, jammy eggs, tuna and briny olives over crunchy lettuce, finished with a sharp Dijon and lemon vinaigrette. Light and filling, it works as a whole meal.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 32% · Fat 38% · Protein 30%
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Ingredients
For 4 servings- 400 g (about 12 small)Baby potatoes, halved
- 2 cups200 gGreen beans, trimmed
- 4 large200 gEggs
- 2 cans (about 140 g drained each)Canned tuna in water, drained
- 1 1/2 cups250 gCherry tomatoes, halved
- 1 large head200 gButter or green leaf lettuce, torn
- 1/3 cup40 gNiçoise or other small black olives
- 1/2 small40 gRed onion, thinly sliced
- 4 fillets16 gAnchovy fillets (optional)
- 2 tbsp27 gExtra virgin olive oil
- 2 tbsp30 gRed wine vinegar
- 1 tbsp15 gLemon juice
- 1 tsp5 gDijon mustard
- 1 cloveGarlic, finely grated
- 1/2 tspSalt
- 1/4 tspBlack pepper, ground
- 2 litres2,000 gWater, for boiling
Steps
- 1
Bring the 2 litres of water to a boil in a large pot, about 10 minutes.
- 2
Add the halved potatoes and boil for 8 minutes.
- 3
Gently lower the eggs into the same pot and cook with the potatoes for 7 minutes more, until the potatoes are tender when pierced and the egg yolks are jammy but set at the edges. For fully firm yolks (advised for pregnant women, young children and older people), cook the eggs for 10 minutes instead.
- 4
Lift out the potatoes and eggs with a slotted spoon; put the eggs straight under cold running water for a few minutes to stop the cooking.
- 5
Add the green beans to the boiling water and cook for 3 minutes until bright and just tender.
- 6
Drain the beans and rinse under cold running water to keep them crisp.
- 7
Whisk the olive oil, vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl.
- 8
Toss the warm potatoes with 1 tablespoon of the dressing so they soak it up.
- 9
Peel the eggs and cut them into quarters.
- 10
Spread the lettuce on a large platter.
- 11
Arrange the potatoes, green beans, tomatoes, onion and flaked tuna in groups over the lettuce.
- 12
Top with the egg quarters, olives and anchovies, if using.
- 13
Drizzle the remaining dressing over the salad and serve.
Swaps, storage and make-ahead
Swaps
- Swap the canned tuna for a seared fresh tuna steak, sliced, for a more restaurant-style platter.
- Use canned salmon or chickpeas instead of tuna if you prefer a different protein or want it fish-free (leave out the anchovies too).
- Replace the baby potatoes with drained canned white beans for a quicker, no-boil shortcut.
- Use white wine vinegar in place of red wine vinegar if that is what you have on hand.
Storage
This salad is best eaten fresh, as dressed lettuce wilts quickly. Refrigerate any undressed components within 2 hours in covered containers and eat within 3 to 4 days (opened tuna within 1 to 2 days); do not freeze.
Make ahead
Boil the potatoes, eggs and green beans up to 3 days ahead and keep them chilled separately, with the eggs left unpeeled. Whisk the vinaigrette ahead too and store it in a jar in the fridge, then assemble just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsFishMustardSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (923 g) | Per 100 g | |
|---|---|---|
| Calories | 316 kcal | 34 kcal |
| Protein | 24.2 g | 2.6 g |
| Carbohydrates | 25.8 g | 2.8 g |
| of which sugars | 5.7 g | 0.6 g |
| Fiber | 4.9 g | 0.5 g |
| Fat | 13.8 g | 1.5 g |
| of which saturated | 3 g | 0.3 g |
| Sodium | 682 mg | 74 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
