French
Salade niçoise
A classic salad from Nice, arranged with ripe tomatoes, crisp raw vegetables, tuna, anchovies, olives, eggs, basil, and good olive oil. It should feel sunlit and generous, with each ingredient kept distinct on the platter.
Ingredients
- Large eggs2
- Ripe tomatoes, cut into wedges3 medium
- Fine sea salt3/4 tsp
- Small cucumber, peeled in strips and thinly sliced1
- Green bell pepper, thinly sliced1/2
- Radishes, thinly sliced6
- Spring onions, thinly sliced2
- Fresh young broad beans, shelled1/3 cup
- Baby artichoke hearts, very thinly sliced2
- Garlic clove, halved1 small
- Tuna in olive oil, drained in large flakes160g
- Anchovy fillets in oil6
- Niçoise olives1/3 cup
- Extra-virgin olive oil3 tbsp
- Red wine vinegar1 tbsp
- Fresh basil leaves, torn1 small handful
- Freshly ground black pepperto taste
Method
- Bring a small saucepan of water to a gentle boil, add the eggs, and cook for 9 minutes.
- Transfer the eggs to cold water, then peel and quarter them once cool.
- Place the tomato wedges in a bowl, season with the sea salt, and let them stand for 10 minutes to draw out their juices.
- Rub the inside of a wide serving platter with the cut sides of the garlic clove, then discard the garlic.
- Arrange the tomatoes, cucumber, green pepper, radishes, spring onions, broad beans, and sliced artichoke hearts on the platter in separate, loose sections.
- Whisk the olive oil, red wine vinegar, a spoonful of the tomato juices, and black pepper in a small bowl.
- Spoon most of the dressing over the vegetables without tossing them heavily.
- Place the tuna in large flakes over the salad, then add the egg quarters, anchovy fillets, and Niçoise olives.
- Drizzle with the remaining dressing and scatter the torn basil over the top just before serving.
Common questions
Can I substitute the fresh young broad beans or baby artichoke hearts if I can’t find them?
Yes. Use blanched green beans instead of broad beans, and canned or jarred artichoke hearts if fresh baby artichokes are unavailable. Drain and dry them well so they don’t water down the salad.
How long does salade niçoise take, and what can I prep ahead?
Plan on about 30 to 40 minutes. You can boil and chill the eggs, slice the vegetables, and make the dressing ahead. Assemble just before serving so the tomatoes and greens stay crisp.
What are the most common mistakes to avoid when making this salad?
Don’t overdress or toss it aggressively. Keep the ingredients in separate sections, use well-drained tuna, and season the tomatoes first. Overcooking the eggs or using watery vegetables will make the salad dull.
Can I store leftover salade niçoise, and for how long?
Store leftovers covered in the refrigerator for up to 1 day, but the texture will soften. For best results, keep the dressing separate if possible and add it only when serving. Eggs and tuna should stay well chilled.
What’s the best way to serve salade niçoise for a meal?
Serve it slightly chilled or at cool room temperature on a large platter with bread. It works well as a light lunch or dinner. Add the dressing at the end and finish with basil just before bringing it to the table.