Salade Niçoise

Name: Salade Niçoise
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 300g fresh tuna steaks; 200g green beans, trimmed; 4 eggs; 250g ripe tomatoes, quartered; 100g Niçoise olives; 1 small red onion, thinly sliced; 4 anchovy fillets; 2 tbsp capers; 4 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; Salt and pepper; Fresh basil leaves

Salade Niçoise (sah-LAHD nee-SWAHZ)

Niçoise Salad

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 431 kcal

A composed Provençal salad of seared tuna, tender green beans, ripe tomatoes, briny olives, soft-boiled eggs, and anchovies dressed in a Dijon vinaigrette.

Nutrition & Info

Protein 32.0g

Carbs 15.0g

Fat 27.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ eggs

Equipment Needed

large platter small pot grill pan or skillet

Presentation Guide

Vessel: large oval platter

Garnishes: basil leaves, lemon wedge

Accompaniments: crusty baguette

Ingredients

300g fresh tuna steaks
200g green beans, trimmed
4 eggs
250g ripe tomatoes, quartered
100g Niçoise olives
1 small red onion, thinly sliced
4 anchovy fillets
2 tbsp capers
4 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and pepper
Fresh basil leaves

Instructions

1
Boil eggs for 7 min (soft-boiled), cool in ice water, peel and halve.
2
Blanch green beans in salted boiling water for 3 min until crisp-tender. Plunge into ice water, drain.
3
Season tuna with salt and pepper. Sear in a very hot pan for 1-2 min per side, leaving the centre pink. Slice.
4
Whisk olive oil, vinegar, mustard, salt, and pepper into a vinaigrette.
5
Arrange green beans, tomatoes, olives, onion, eggs, anchovies, and capers on a large platter. Top with sliced tuna.
6
Drizzle vinaigrette over the salad. Scatter basil leaves. Serve immediately.

💡

Did You Know?

Purists in Nice insist that authentic salade Niçoise must never contain cooked vegetables — everything should be raw, with only canned tuna, not seared.

Chef's Notes

Equipment Tips

large platter
small pot
grill pan or skillet

Garnishing

basil leaves, lemon wedge

Accompaniments

crusty baguette

The Story Behind Salade Niçoise

Salade Niçoise is the pride of Nice and the Côte d'Azur. Originally a simple salad of raw vegetables, olives, and anchovies eaten by workers, it gained its modern composed form in the early 20th century as Riviera tourism brought international attention.

🕐 Traditionally enjoyed lunch 📜 Origins: 19th century Nice

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