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5.0 from 12 votes

Niçoise Salad

The classic Niçoise Salad has many debates over its ingredients, even with the French! Discover the taste of the real, authentic recipe from Nice which results in a quicker preparation time of just 30 minutes.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 people
Calories: 357 kcal
Course: Lunch , Dinner
Cuisine: French

Ingredients

  • 2 eggs organic (to be hard boiled)
  • 6 vine tomatoes quartered
  • 150 g (regular tin) tinned tuna in brine or oil
  • 8 anchovy fillets (see notes)
  • ½ cucumber peeled, seeds removed and chopped
  • salad leaves Mesclun or rocket (arugula)
  • 1 green or red pepper deseeded and chopped
  • 100 g black Niçoise olives (includes stone)
  • 1 spring onion or shallot finely chopped
  • 6 small violet artichokes (if in season) raw and sliced (or small raw fève beans)
Dressing
  • 4 tablespoon olive oil extra virgin
  • 1 clove garlic chopped then crushed to a pulp
  • 12 fresh basil leaves finely chopped
  • fleur de sel sea salt Maldon salt flakes or Celtic salt
  • pepper freshly milled

Instructions

    Cup of Yum
  1. First prepare the hard boiled eggs. Cook room temperature eggs for 10 minutes in simmering water. (If chilled eggs out of the fridge, cook for no longer than 15 minutes.) Leave to cool by plunging in cold water then peel shells while water still warm. Cut each in half.
  2. Cut the tomatoes into quarters and salt slightly. Peel and halve the cucumber vertically, scoop out the seeds and slice finely. Chop the other fresh vegetables. Either assemble all ingredients mixed or compose an arrangement by each ingredient on the plate.
Dressing
  1. Chop the garlic finely then, using a sharp knife, crush or press to a pulp. Add to a bowl of olive oil, stir in the chopped basil and season with salt and pepper. Pour over the salad.

Notes

  • Serve immediately to appreciate the freshest flavours or chill until ready to serve.
  • Use the best quality of fresh ingredients you can and find. Only the eggs are cooked in this salad (hard boiled).
  • Tuna fish is often replaced by anchovies and vice versa. Small artichokes are often replaced by fresh fevettes (little beans) but both ingredients are only used when in season. Worried about the raw garlic? Instead rub the garlic clove on the presentation plate before dressing.
  • Depending on the quality of tomatoes, these are often peeled (drop in boiling water for a minute first to peel) or replaced by cherry tomatoes.
  • Each portion provides 14g of protein.