Salade Niçoise

How to Make Salade Niçoise

Ingredients

• 2 cups mixed salad greens

• 2 medium tomatoes, sliced or cut into wedges

• 1 small cucumber, sliced

• 100 g green beans, trimmed and blanched

• 2 hard-boiled eggs, halved

• 1 small red onion, thinly sliced

• 1 can (about 150 g) tuna in olive oil, drained

• 8–10 black olives (preferably Niçoise olives)

• 4–5 boiled baby potatoes, halved (optional in traditional version)

• A few anchovy fillets (optional but traditional)

For the Dressing (Vinaigrette)

• 3 tablespoons olive oil

• 1 tablespoon red wine vinegar or lemon juice

• 1 teaspoon Dijon mustard

• Salt and black pepper to taste

• 1 small garlic clove, minced (optional)

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Instructions

1. Prepare the vegetables
   Wash and dry the salad greens. Blanch the green beans in boiling water for 2–3 minutes, then cool them in ice water. Boil and slice the potatoes if using.

2. Make the vinaigrette
   In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon mustard, salt, pepper, and garlic until well combined.

3. Assemble the salad
   On a large plate or salad bowl, arrange the salad greens as the base.
   Add tomatoes, cucumber, green beans, potatoes, and onions neatly on top.

4. Add the protein
   Place chunks of tuna on the salad. Add anchovies if desired.

5. Finish the dish
   Add the hard-boiled egg halves and black olives.
   Drizzle the vinaigrette over the top.

6. Serve immediately
   Enjoy your fresh and flavorful Salade Niçoise!