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🇫🇷 Salad · France
Salade Niçoise
Salade niçoise is the summer plate of Nice on the French Riviera — garden vegetables, hard-boiled eggs, oil-packed tuna and anchovies bound by Provençal olive oil. Whether potatoes belong is a debate older than the dish itself: local purists insist on raw vegetables only, Escoffier wrote his version with cooked potatoes, and modern Nice serves both — sometimes on the same terrace.
Rich in protein
Filling and nutritious
Rich in omega-3
Light and healthy
Traditional recipe
Authentic taste
Ingredients 6 servings
- 200 g tinned tuna in oil
- 4 hard-boiled eggs
- 200 g green beans
- 300 g new potatoes
- 12 Niçoise olives
- 4 anchovy fillets
- 2 tomatoes
- 2 tbsp olive oil
- Wine vinegar, salt, pepper
How to make it
- 1Boil the eggs eight minutes from cold, then plunge straight into iced water to stop the cooking and keep the yolk just set.
- 2Cook the new potatoes whole in salted water until a knife tip slides in cleanly, around fifteen minutes, then halve them while still warm so they soak up the dressing.
- 3Blanch the green beans for three minutes in plenty of boiling salted water, then refresh in iced water so they stay snappy and bright.
- 4On a wide, flat plate, lay a bed of greens and arrange everything in groups rather than tossing — quartered eggs, potato halves, beans, tomato wedges, the tuna broken into chunks, olives, anchovy fillets draped across the top.
- 5Whisk olive oil with a splash of wine vinegar, season, and spoon over only just before serving.
- 6Bring to the table cool, not fridge-cold.
Nutritional info
per serving (~350 g)
Calories 285 kcal
Protein 28 g
Carbs 12 g
Fat 11 g
Fiber 2 g
Estimated nutritional values.
Pairs perfectly with
🍋 Lemon
🍷 White wine
🍚 Steamed rice
🌿 Fresh herbs
