Salade Niçoise

Salade Niçoise


8 baby new potatoes, unpeeled, boiled or steamed
2 eggs, hard boiled, quartered
185 gm tinned, tuna, drained, separated into chunks
10 green beans, steamed and halved lengthways
2 handfuls of gem or cos lettuce, torn
4 small truss tomatoes, quartered
2 slices red onion, separated into rings
8-10 olives, halved
10-12 capers
4 anchovies, broken into small sections
2 tbsp olive oil
2 tbsp white balsamic dressing
salt & pepper


1. Whisk the oil and vinegar with a pinch of salt and pepper to make a dressing.

2. Arrange the lettuce on two plates

3. Arrange the rest of the solid ingredients on top of the lettuce.

4. Splash the dressing on top.

Serves two.


This can be served cold but I prefer to let the potatoes, egg and beans cool just a little and serve the salad at room temperature.

The capers and/or anchovies can be omitted, according to taste.

Ideally, use Provençal black olives but pitted kalamata olives work very well, too.

White balsamic vinegar can be substituted with any vinegar, if needed.

Putting the dressing ingredients into a small stoppered bottle and shaking vigorously works well.

An alternative dressing is to mix Dijon mustard, lemon juice, and olive oil. The capers can be included in this dressing.

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