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.
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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.
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….