Thrilled to find an abundance of fresh young green beans on our return from languishing on a lake in the hills of the Ozarks, I instantly envisioned a colorful Niçoise salad filled with the flavors of the Mediterranean. How did I make the leap from freshly caught white bass, lightly coated with fine cornmeal, fried and served southern style with hushpuppies – to the south of France?
Well, simple! Since I’ve been following my daughter’s travels through Europe, I’ve been yearning for the rustic flavors of the French countryside, but with temperatures in the 90s and an unexpected call from Chloe detailing their visit to a perfume factory in Nice, my food dreams shifted to the panoramic views of the seaside towns of the Riviera and to Provence and its cuisine of the sun.
Niçoise Salad
2 cans albacore tuna*
4 hard-boiled eggs
8 small new red potatoes
8 ounces haricot vert or young green beans
1 medium head of butter lettuce (I used baby romaine from our garden)
1/2 red onion, thinly sliced red onion
8 ounces small cherry or grape tomatoes, sliced in half
1/4 c. kalamata or nicoise olives
1 can sliced anchovies in oil or 2 tablespoons capers (optional)
Serves 4
1. Bring potatoes and 4 quarts of water to boil in a large pot. Add 1 tablespoon of salt and cook until potatoes are tender, about 8 minutes. Remove from water with a slotted spoon and set aside. Allow to cool and cut into quarters.
2. While the potatoes are cooking, wash the lettuce and tear into bite-sized pieces and arrange on plates. Place the tuna on top of the lettuce and arrange the quartered hard-boiled eggs, anchovies, tomatoes, and onions around it.
3. After the potatoes have been removed from the pot, return the water to boiling, add the green beans and blanch for 2 minutes. Remove while still crispy because they continue to cook. Allow to cool. Add green beans to the salad and arrange the potatoes around the edge of the plate. Drizzle with vinaigrette (recipe below).
* Like Pan Bagnat, which is basically a salade niçoise sandwich, canned tuna packed in olive oil is traditionally used. Many foods of French origin that we enjoy have been adapted to American tastes and water-packed canned tuna and fresh grilled tuna are usually what is used here. Don’t be afraid to experiment with any of the components, especially the vegetables – this salad provides the perfect opportunity to create a beautiful and colorful presentation of seasonal produce.
Vinaigrette
adapted from Simply Recipes
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1 teaspoon dijon or honey mustard (I prefer honey mustard)
1 small shallot, minced
1 Tbsp. fresh basil, minced
1 teaspoon each, fresh thyme and oregano, minced
(or 1/4 teaspoon each, dried)
Salt and pepper
Whisk all ingredient in a small glass bowl; season to taste with salt and freshly ground pepper.
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I love this salad. I’ve done it with fresh salmon a few times and it always pleases. The magic is in not overcooking the eggs.
I agree..this salad is amazing. I love how fresh all the ingredients look. And I love that slender piece of bread. yum!
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Just a few days ago, I was sitting at a sidewalk cafe in London in the sunshine, eating a salad Nicoise–I must say, it was good but yours looks even better!
Thanks Rowdy! It was a mega salad, but I managed to eat the whole thing! You were in London!!! Jealous
Steve – thanks for visiting! How do my eggs look
Monet – Of course, you would notice the baguette! The salad was wonderful and fresh – trying to eat mostly veg to recover from all the eating and imbibing I did while in the South last week!
reminds me of Paris…
That honey mustard dressing has got to be the best thing that could have come upon that nicoise salad ;o)
Gorgeous set up. Great recipe too.
Have a great weekend and flavourful wishes,
Claudia
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I am in-love with that vinaigrette, and the salad is stunning! It looks so fresh and alive:)
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Yum! This is one of my favorite salads!
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