Traditionally, the classic Salade Niçoise (pronounced nee-suahz) was served as an appetizer served before the main course. Today, a Salade Niçoise is enjoyed as a light meal on its own.
It’s probably the most famous French salad originating in the city of Nice in the south of France. It is traditionally made with diced potatoes, string beans, tomatoes, hard boiled eggs, Niçoise olives and either tuna or anchovies, but not both at the same time.
- Chef Delia Smith called it “one of the best combinations of salad ingredients ever invented”
- Chef Gordon Ramsay said that “it must be the finest summer salad of all”.
- But not every Chef would agree on how to prepare and serve Salade Niçoise. Chef Escoffier calls for equal quantities of potatoes, string beans, and tomatoes, which are then decorated with capers, olives, and anchovy fillets and seasoned with oil and vinegar and fines herbes (French herbs)
- Whereas, the great Chef Paul Bocuse insists that it should be a salad of tomatoes with wild greens, white onions and anchovies. All other ingredients such as string beans, olives, eggs are optional. He would favor adding ingredients that are in season such as fava beans, artichokes, bell peppers. However, he is against adding the potatoes or the tuna.
- Chef Henri Heraud’s recipe for Salade Niçoise: Canned tuna in oil, peeled tomatoes, young artichoke hearts, black olives, uncooked sweet peppers, and anchovy fillets all served with a vinaigrette dressing made of olive oil, vinegar, salt, pepper, mustard and all seasoned with tarragon, chervil and chopped chives.
Salade Niçoise first appeared on French menus in the latter part of the 19th century; less than 30 years after Nice became part of France after being ruled by Italy for many years.
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For my business, I used to visit the French riviera every year and have enjoyed many variations of Salades Niçoises in Nice, Cannes, Monaco and in Provence. The most common ingredients are Tuna, potatoes, green beans and tomatoes, drizzled with Vinaigrette dressing. Although not traditional, butter or romaine lettuce are now often added to Salade Niçoise. The dish can be served as a mixed salad, tossed in Vinaigrette dressing or as a composed salad with the dressing on the side.
When preparing this dish at home, feel free to include any kind of vegetables that you like: Radishes, blanched leeks, bell peppers, pimientos, marinated artichokes, and chickpeas for example.
I hope you will enjoy this simple yet delicious Salade Niçoise recipe!
Salade Niçoise
Ingredients
- 1/2 lb 230 g small potatoes (about 4)
- 1/4 lb 115 g green beans, split
- 4 hard cooked eggs
- 6 oz 50 g canned tuna, drained
- 1 head Romaine lettuce
- 1/4 cup pitted and sliced black or Kalamata olives
- 1/4 cup sliced bell peppers or pimientos
- 2 tbsp drained capers
Vinaigrette dressing
- 2 to 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1/2 cup Olive oil
- 1/2 tspn each Salt & freshly ground black pepper
- 1 tbsp chopped shallots (optional)
Instructions
- Make the Vinaigrette salad dressing – In a large bowl, whisk the wine vinegar, Dijon mustard, salt and pepper. Slowly add the olive oil, while whisking. Set aside
- Put the potatoes in a saucepan with salted water. Bring to a boil. Boil for around 6 minutes. Add the green beans, continue to boil for another 4 minutes, till the potatoes and beans are cooked. Plunge the green beans in a bowl of iced water to halt the cooking and keep them crisp. When cooled, peel and cut the potatoes in 4 pcs.
- Display all the ingredients in a large platter, and serve the Vinaigrette salad dressing on the side.
If you enjoy this post, check out my fun and interesting food and wine tour in Nice, and discover the local specialties!
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I have had your salade niçoise, it’s really the best, bravo!
Thank you! So glad you enjoyed it!