Dreaming of the French Riviera… Niçoise Salad
Prep time
Cook time
Total time
A colorful classic French composed salad popularized in America by Julia Child is filled with the flavors of the Mediterranean.
Serves: 4 servings
  • 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)
  • ½ red onion, thinly sliced red onion
  • 8 ounces small cherry or grape tomatoes, sliced in half
  • ¼ c. kalamata or nicoise olives
  • 1 can sliced anchovies in oil or 2 tablespoons capers (optional)
  • ¼ cup fresh lemon juice
  • ½ 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 ¼ teaspoon each, dried)
  • Salt and pepper
  • Whisk all ingredient in a small glass bowl; season to taste with salt and freshly ground pepper.
  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.
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
Recipe by She's Cookin' | food and travel at https://shescookin.com/nicoise-salad/