Classic Nicoise Salad: A Taste of the French Riviera

Ingredients

  • 4 fresh tuna steaks (or 2 cans of high-quality canned tuna)
  • 1 pound of new potatoes
  • 4 free-range eggs
  • 2 handfuls of fresh green beans
  • 2 handfuls of mixed salad leaves
  • 16 ripe cherry tomatoes
  • 1 small red onion
  • 1 bunch of fresh basil
  • 8 anchovy fillets
  • 16 black olives
  • Extra virgin olive oil
  • 1 lemon
  • A handful of capers
  • 2 cloves of garlic
  • French mustard
  • White wine vinegar
  • Sea salt
  • Freshly ground black pepper

Steps and instructions

  1. Start by preparing the potatoes. Wash them thoroughly and place them in a large saucepan of salted water. Bring the water to a boil, then reduce the heat and simmer for about 15 minutes until the potatoes are tender.
  2. While the potatoes are cooking, you can also prepare the eggs. Place them in a saucepan of cold water, bring to a boil, then reduce the heat and simmer for 10 minutes. After 10 minutes, drain the water and place the eggs in cold water to cool.
  3. Once the potatoes and eggs are done, you can move on to the green beans. Trim the ends, then blanch them in a saucepan of boiling, salted water for about 4 minutes until they're tender but still have a bit of crunch. Drain and set aside.
  4. Next, prepare the salad. Rinse the salad leaves and cherry tomatoes, then slice the tomatoes in half. Peel and thinly slice the red onion.
  5. If you're using fresh tuna, season it with salt and pepper, then sear in a hot frying pan with a little olive oil for about 1-2 minutes on each side. Once cooked, set aside to rest.
  6. Now it's time to make the dressing. Crush the garlic and capers together in a pestle and mortar, then add a teaspoon of French mustard. Mix in 3 tablespoons of white wine vinegar, then slowly whisk in 8 tablespoons of extra virgin olive oil. Season with salt and pepper, then squeeze in the juice of the lemon.
  7. To assemble the salad, start by laying out the salad leaves on a large platter. Slice the cooled eggs and potatoes and scatter them over the leaves, along with the green beans, cherry tomatoes, and red onion slices.
  8. Flake the cooled tuna over the salad, then add the anchovy fillets, olives, and a handful of fresh basil leaves. Drizzle over the dressing, and your Nicoise Salad is ready to serve.

Tools for making

  • Cutting board - To chop and prepare the ingredients
  • Knife - For slicing and dicing the vegetables and other ingredients
  • Saucepan - To cook the potatoes, eggs, and green beans
  • Frying pan - For searing the fresh tuna steaks (if using)
  • Large platter - To assemble and serve the salad
  • Pestle and mortar - To crush the garlic and capers for the dressing
  • Whisk - To mix the dressing ingredients together

Recipe variations

  • Replace fresh tuna with grilled or baked salmon
  • Use roasted chicken breast instead of tuna for a poultry option
  • Substitute canned sardines or mackerel for a different fish flavor
  • Add avocado slices for extra creaminess
  • Include steamed asparagus or artichoke hearts
  • Use baby spinach or arugula instead of mixed salad leaves
  • Add roasted red peppers for a smoky flavor
  • Try marinated tofu or tempeh for a vegetarian/vegan option
  • Replace white wine vinegar with balsamic vinegar for a sweeter dressing
  • Add cooked quinoa or couscous for extra grains

Recipe overview

Nicoise Salad is a classic French dish that is packed full of flavors and textures. This recipe features fresh tuna, new potatoes, green beans, and a deliciously tangy dressing. Perfect for a light lunch or a dinner, this salad also offers a fantastic way to impress guests with your culinary skills. With its vibrant colors and array of fresh ingredients, this Nicoise Salad is a feast for the eyes as well as the palate. Despite its gourmet appeal, this recipe is surprisingly simple to make, and we'll guide you through each step of the process. Expect a balanced combination of tender potatoes, crunchy green beans, and flaky tuna, all brought together with a robust, garlicky dressing. Bon Appétit!

Common questions

  1. Can I use canned tuna instead of fresh tuna? Yes, you can substitute fresh tuna with 2 cans of high-quality canned tuna.
  2. How do I know if the potatoes are cooked? The potatoes should be tender when pierced with a fork or knife.
  3. How long should I cook the eggs? Simmer the eggs in boiling water for about 10 minutes, then cool them in cold water.
  4. How long do I blanch the green beans? Blanch the green beans in boiling, salted water for about 4 minutes until they are tender but still have crunch.
  5. How should I cook the fresh tuna? Season the fresh tuna with salt and pepper, then sear it in a hot frying pan with a little olive oil for about 1-2 minutes on each side.
  6. How do I make the dressing? Crush garlic and capers together, then add French mustard, white wine vinegar, extra virgin olive oil, salt, pepper, and lemon juice. Whisk everything together.
  7. Can I make the dressing ahead of time? Yes, you can make the dressing ahead of time and store it in the refrigerator until ready to use.
  8. Can I assemble the salad in advance? It is best to assemble the salad just before serving to maintain freshness and crispness.
  9. Can I add other toppings or ingredients to the salad? Feel free to customize the salad based on your preferences, but the traditional Nicoise Salad includes ingredients such as boiled eggs, potatoes, green beans, tomatoes, red onions, anchovies, olives, and fresh basil.

Serving dishes and utensils

  • Mixing Bowl - A large mixing bowl will be helpful for tossing the salad and combining the dressing.
  • Saucepan - You'll need a saucepan for boiling the potatoes, eggs, and green beans.
  • Frying Pan - If using fresh tuna, a frying pan will be necessary for searing it.
  • Colander - A colander will come in handy for draining the cooked potatoes, eggs, and green beans.
  • Knife - A sharp knife will be needed for slicing the tomatoes, red onion, and flaking the tuna.
  • Cutting Board - A cutting board provides a safe and clean surface for chopping and slicing ingredients.
  • Pestle and Mortar - You'll need a pestle and mortar for crushing the garlic and capers to make the dressing.
  • Whisk - A whisk is essential for emulsifying the dressing ingredients together.
  • Platter - A large platter or serving dish is ideal for presenting the salad.

Origin stories

Ah, the delightful Niçoise Salad, a culinary gem hailing from sunny Nice, on the azure coasts of the French Riviera. It's a dish that carries the essence of its birthplace in every bite - the freshness of vibrant vegetables, the saltiness of the sea in the form of tuna and anchovies, and the Mediterranean's robust olive oil. Interestingly, despite its now ubiquitous presence, the traditional version of the dish didn't include any cooked vegetables, according to the celebrated French chef, Auguste Escoffier. The heated debate about whether to include cooked vegetables or not even led to the creation of the "Committee for the Defense of Niçoise Salad" to protect its traditional recipe. So, as you savor this hearty salad, remember that you're not just enjoying a meal, you're partaking in a piece of French culinary history, one with its own guardians!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.