As with everything considered a classic, there are a lot of variations on a proper ‘Salade Niçoise’.
Some have radishes; some bell peppers; some, like mine, have potatoes and green beans.
All have olives and hard boiled eggs and tomatoes.
All are on a bed of lettuce.
Most have canned tuna; some have anchovies; some have both.
Only trendy restaurants (in the U.S.) have fresh, seared tuna….
Purists have a premium canned tuna.
What is always true is that Salade Niçoise is summer salad, served at sidewalk cafes all
over France for lunch and light suppers.
Pour a glass of Rosé, settle into your chair, and enjoy… Maybe while watching the sun set.
Click here to Pin Salad NiçoisePrint
Salade Niçoise often includes anchovies and tiny Niçoise olives as well – with the pits. It’s always served with a fresh baguette.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Salad
- Cuisine: French
- 6oz (180gr) green beans, cut in half
- 2 medium potatoes, about 10oz (300gr), cut into bite-size pieces
- 1/2 cup (3oz, 90gr) cherry tomatoes, cut in half
- 9oz (270gr) good canned tuna, drained
- 2 eggs, hard boiled, quartered lengthwise
- Lettuce for 2 main meal salads
- Tarragon Vinaigrette:
- 4 tbs salad olive oil
- 3 tbs tarragon white wine vinegar
- 2 tsp Dijon-style mustard
- 1 tbs snipped fresh tarragon
- 1 tbs snipped fresh chives
- Put potatoes in a steamer basket in large pan with an inch of water in the bottom.
- Cover the pan and put on medium-high heat.
- When beans are ready put on top of potatoes.
- Turn heat to medium and steam 10 – 15 minutes or until just barely done. Test after 10 minutes.
- Remove from heat and let cool a bit.
- Whisk vinegar and mustard.
- Slowly whisk in oil and whisk until it emulsifies.
- Add tarragon and chives to vinaigrette, whisking to combine.
- To finish:
- Put lettuce into a large, flattish salad bowl and toss with half of the vinaigrette.
- Arrange the beans, potatoes, tomatoes, tuna and egg on lettuce, either in rows or in pie-shape sections.
- Drizzle with a little vinaigrette.
- Serve with remaining vinaigrette on the side.
Cut the potatoes and start to steam giving them a bit of a head start. Then do the beans and put on top. After 10 minutes taste to check if they are done. If not, check again every 2 minutes until done. You can substitute 1 tsp dried herbs for the fresh.
- Serving Size: 1/2 recipe
- Calories: 728
- Sugar: 10.8 g
- Sodium: 740.9 mg
- Fat: 38.6 g
- Saturated Fat: 6.9 g
- Trans Fat: 0 g
- Carbohydrates: 52.7 g
- Fiber: 14.6 g
- Protein: 46 g
- Cholesterol: 240.1 mg
Keywords: Salade Niçoise, summer salads, tuna
A few springs ago I was photoing all of our spring wildflowers, including this jack-in-the-pulpit.
They are all around in the spring and I had never really paid attention to them…. Just another annoying weed.
Then I learned that they’re a protected wildflower.
They’re interesting in the spring but, for me, they are gorgeous when they ‘go to seed’ in the summer.
I am rather partial to bright colors….