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20 mins

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Salade Niçoise Recipe

Salade Niçoise

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Slimmers
Graham

Recipe by  

Salade Niçoise, sometimes mistakenly referred to as "insalata nizzarda" is a specialty of the Côte d'Azur and named for the city of Nice. The original version of the salad always included raw red peppers, shallots, and artichoke hearts, never potatoes. The French, especially in the Nice area, will clearly state no cooked vegetables are to be used. So any restaurant offering a Salade Niçoise with potatoes and other cooked vegetables (like French beans) clearly should be told to change their chef!!

      Preparation Time: 12 Minutes + waiting

      Cooking Time: 8 Minutes

Ingredients for Salade Niçoise

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
3
eggs
1 x 14 oz can
artichoke hearts
1 x 7oz can
tuna in brine
8 oz
tomatoes
10 - 12
stoned black olives
2 teaspoons
capers (drained)
2 oz
anchovy fillets
2 tablespoons
chopped parsley
½
lettuce
FOR THE DRESSING
 
salt and pepper
1 tablespoon
lemon juice
1 teaspoon
Dijon mustard
4 tablespoons
olive oil

 

How to Cook Salade Niçoise

  1. Hard Boil the eggs, allow them to cool and remove the shells then cut the eggs into quarters. Drain the liquid from the artichoke hearts and cut the hearts in two. Drain the tuna and the anchovies. Skin and quarter the tomatoes.
  2. You can present Salade Niçoise in one large salad bowl, or in individual dishes (the method I prefer). Line each dish with lettuce leaves. In each dish, place some flaked tuna, artichoke hearts, tomato and egg, then add a few black olives and a few capers. Lay the anchovy fillets on the top.
  3. Make the dressing by placing a little salt and freshly-ground pepper into a large bowl. Add the lemon juice, stir, then add the Dijon mustard and stir till mixed. Add the olive oil and mix thoroughly until you achieve a consistent dressing. Pour this over the salads and sprinkle with a little chopped parsley. Serve immediately.

 
Graham GRAHAM'S HOT TIP:
To remove the skin from a tomato, place it in very hot water (close to boiling) for about one minute. Remove the tomato from the water and you'll find that the skin peels away easily, leaving the flesh perfectly intact. Also, shelling the eggs will be made easier if you keep your hands and the eggs wet.
 
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Reviews of Salade Niçoise

Rating 4 out of 5 - Many cooks will make this recipe again December 16 2014
A salad with lots of basic tasty ingredients but the dressing in this recipe is spot on in terms of balance and is what really makes it. I now use that dressing for lots ofsalads.
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again January 03 2014
I've made this recipe many times, including for guests, and it always turns out great. I love anchovies, so double the quantity. Several people have suggested adding scallions. So far, I've never used any sort of onions so I'm a bit uncertain about that. I do serve this on a bed of torn romaine. Great recipe. Thanks for sharing.
(2 reviews)
 

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