Niçoise Salad
A French classic
Niçoise Salad is one of the most iconic dishes in French cuisine.
The salad comes from, not surprisingly, the sunny city of Nice on the famous French Riviera. Over the years, this fresh and satisfying salad has become popular around the world, with countless variations, much like Caesar salad, depending on the region and personal preference. Whether you enjoy it as a light lunch, a side dish, or even a main course, it’s a delicious choice any time of day.
The base of the salad
A classic Salad Niçoise is made with a combination of ingredients that reflect the flavors of the region. Lamb’s lettuce forms the base of the salad, adding a fresh, delicate flavor. If it’s not available, you can use spring mix instead. Cherry tomatoes, usually cut in half, bring a touch of sweetness.
The haricots verts (or green beans), another French favorite, are briefly cooked so they stay nice and crisp. Black olives add a savory, slightly salty flavor that pairs perfectly with the other ingredients. And of course, no Niçoise Salad is complete without a hard-boiled egg.
Grilled tuna
In a true Salad Niçoise, (grilled) tuna is, of course, the star of the dish. Tuna has a firm texture and a delicate, rich flavor that pairs beautifully with the other ingredients. Grilling gives the outside a nice golden crust while keeping the inside juicy. Canned tuna is sometimes used as well, but grilled tuna is what makes this salad truly special.
A flavorful dressing
Nicoise Salad wouldn’t be complete without a simple yet flavorful dressing. Our version combines olive oil, white wine vinegar, a little water, Dijon mustard, dried basil, and one pressed garlic clove. Together, these ingredients create the perfect balance of flavors. The mustard adds a gentle kick, while the basil brings a subtle herbal note.
Optional: Samphire for a briny touch
An optional but delicious addition is samphire. This coastal plant has a lightly briny flavor that pairs perfectly with the tuna and olives. It adds just a little something extra and brings a taste of the sea to the salad. It’s a great way to give your Salad Niçoise an extra touch, but it’s just as delicious without it. Feel free to make it your own. Bon appétit!
Niçoise Salad with Tuna
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Niçoise Salad is a classic French salad with grilled tuna, green beans, tomatoes, olives, eggs, and a simple Dijon vinaigrette.
Ingredients
- 7 oz tuna steak
- 5 oz haricots verts (or green beans)
- 4 oz lamb’s lettuce (or spring mix)
- 1 cup cherry tomatoes
- 4 anchovy fillets
- 2 eggs
- 1 garlic clove
- 1 shallot
- 5 tablespoons extra virgin olive oil
- 2 tablespoons pitted black olives
- 1 tablespoon capers
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried basil leaves
- A handful of samphire (optional)
Instructions
- Add 3 to 4 oz lamb’s lettuce (or spring mix) to a large bowl and toss with 1 cup cherry tomatoes, halved. Add 1 small shallot, roughly chopped (or red onion), 2 to 3 tablespoons halved pitted black olives, and 4 finely chopped anchovy fillets.
- Cook 5 oz green beans in a small amount of boiling water until crisp-tender, about 6 minutes. At the same time, cook the eggs for 6 to 7 minutes for a jammy to firm yolk.
- Season a 7 to 9 oz tuna steak with salt and black pepper. Brush with olive oil and grill over medium-high heat for about 5 to 6 minutes, turning to cook all sides. If you prefer your tuna well done, grill it for a few extra minutes.
- Meanwhile, whisk together 5 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 tablespoon water, 2 teaspoons Dijon mustard, 1 teaspoon dried basil, and 1 pressed garlic clove until smooth.
- Pour half of the dressing over the salad and toss well to coat. Divide the salad between 2 plates.
- Peel the 2 eggs, cut them in half, and add them to the salad. Drain the green beans and add them as well.
- Slice the grilled tuna and divide it between the plates. Drizzle with the remaining dressing and, if you like, add a handful of samphire. Serve immediately.
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Side Dish
- Method: Boiling, Grilling
- Cuisine: French
