Salade Niçoise

Salade Niçoise

Salade Niçoise often includes anchovies and tiny Niçoise olives as well – with the pits. It’s always served with a fresh baguette.


  • 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.
  • Vinaigrette: 
  • 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

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