About
Niçoise Salad is one of those dishes that feels like a little escape to the Mediterranean. With its mix of tender potatoes, crisp green beans, juicy tomatoes, and savory tuna, it’s a beautiful balance of flavors and textures. The briny olives, capers, and anchovies add a punch of saltiness, while a zesty homemade dressing ties everything together perfectly. Whether you’re serving it as a light meal or an elegant side dish, this salad is sure to impress and transport you to sunny days by the sea. It’s fresh, vibrant, and full of charm—just the kind of recipe you’ll want to make again and again.
Serves: 6
Cook time: 25 min
Difficulty: easy
Ingredients
- For Salad
- 1 head lettuce (300 g), torn into bite-sized pieces
- 1 can white tuna, drained
- 3 medium tomatoes, cut into wedges
- 3 hard-cooked eggs, peeled and quartered
- 1/4 cup (40 g) olives
- 2 tablespoons capers
- 10 anchovy fillets
- 1 pound (450 g) small potatoes, unpeeled and quartered
- 8 ounces (225 g) green beans, trimmed and halved
- For Dressing
- 1/4 cup (60 ml) lime juice
- 1 shallot (30 g), minced
- 2 tablespoons (10 g) fresh basil, minced
- 1/2 teaspoon oregano
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) olive oil
Step-by-step
1
Cook the small potatoes in boiling water for 12–15 minutes or until fork-tender. Using the same pot, add the trimmed green beans and blanch them for 2–3 minutes until bright green and tender-crisp. Drain both and set aside to cool.
2
Wash the lettuce thoroughly and pat it dry with a paper towel. Cut it into bite-sized pieces.
3
In a large salad bowl or platter, arrange the lettuce in an even layer to form the base of your salad.
4
Arrange the drained tuna, tomato wedges, hard-cooked eggs, olives, capers, anchovy fillets, cooked potatoes, and blanched green beans neatly on top of the lettuce. For a traditional presentation, place each ingredient in separate sections for a visually appealing layout.
5
In a small bowl, whisk together the lime juice, olive oil, minced shallot, fresh basil, oregano, Dijon mustard, salt, and black pepper. Whisk until all the ingredients are well combined and the dressing is smooth.
6
Drizzle the dressing evenly over the assembled salad. Toss gently if desired, or leave it as is for a more structured and elegant presentation.
7
Serve immediately as a light main course or a flavorful side dish. Enjoy the vibrant and fresh flavors of this classic Nicoise Salad!
Flavorjazz 
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