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 Salade Niçoise Recipe-4089

Photo by: Joseph De Leo
Comments: 0


Of late, I have come to the conclusion that tuna is redundant in a salade Niçoise. This is purely personal and I know that some aficionados would heartily disagree with me. It’s just that I don’t think cooked tuna is anything to write home about—and I’ve even tried cooking my own in olive oil. So, as long as the anchovies used are of superior quality, I say just up the quantity and ditch the tuna.

The other ingredients are also a matter for debate. Rather than say what I think are key ingredients I would only ask that strips of raw green bell pepper are not included. I also like green beans to be cooked through—not so that they squeak when you bite them.

Yield: Serves 4


  • 4 eggs
  • 1 head Boston lettuce
  • 8 small cooked artichoke hearts (such as those sold in jars from Italy)
  • a handful of haricots vert or slender green beans, trimmed, boiled briefly, refreshed, and drained
  • 12 small new potatoes, peeled, boiled, and drained
  • 4 very ripe tomatoes, peeled and quartered
  • 16 black olives
  • 1 heaped tbsp capers, drained
  • 1 small red onion, peeled and thinly sliced
  • 1 small bunch of flat-leaf parsley, leaves
  • Coarsely chopped anchovies (allow 5 per person, or more if desired)
  • Sea salt and black pepper

For the dressing

  • 2 tbsp red wine vinegar
  • a generous pinch of sea salt black pepper
  • 2 garlic cloves, peeled and finely chopped
  • ¾ cup extra virgin olive oil


First, make the dressing by mixing together the vinegar, salt, pepper, and garlic. Whisk well, then pour in the oil in a thin stream. Set aside.

Put the eggs in a saucepan of cold water, bring to the boil, and cook for 5 minutes. Refresh under cold running water for 5 minutes, then peel and quarter lengthways.

Find either a round, shallow terracotta or white porcelain dish and arrange attractively all the salad ingredients, starting with a bed of lettuce. The arrangement is entirely a matter for you, though I think the two final ingredients should be a scattering of parsley and the anchovies in a crisscross pattern over the surface. Season discriminately with salt and generously with pepper.

Give the dressing a final whisk, and spoon over the surface. Eat immediately with some crusty bread.

© 1994, 2006 Simon Hopkinson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

983kcal (49%)
1493mg (62%)
51g (78%)
8g (41%)
229mg (76%)
211mcg RAE (7%)
81mg (135%)
211mg (21%)
8mg (46%)

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