Name: Salade Nicoise (Nicoise Salad)
Prep time: 30 min
Total time: 30 min
Ingredients: 1 clove garlic; Kosher salt (to taste); 1/3 cup olive oil; 2 Tbsp's fresh lemon juice; 1 tbsp. Dijon mustard; 1 shallot (minced); Freshly ground black pepper (to taste); 1 lb. small new potatoes (boiled until tender); 8 oz. haricot verts (blanched); 12 oz. cherry tomatoes (halved); 1/2 cup black Niçoise olives; 8 oz. marinated artichoke hearts; 8 salt-packed anchovies (rinsed and drained (optional)); 4 hard-boiled eggs (halved lengthwise); 1 small cucumber (thinly sliced); 3 4 oz can oil-packed tuna, drained; 1/2 red onion (sliced thinly)

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Niçoise salad or Salade niçoise as it is called in France is a delicious and beautiful dish to serve. It would make a perfect light lunch any day.

Sometimes anchovies are added to this but it gets its name Niçoise salad from the small black olives that come from Nice. If you want to try the real thing (which I highly recommend) you can get them here. If you can not find them you can substitute a kalmata but get the kind in the brine to be more authentic. Of course add what you like and eliminate what you don’t.

This recipe was awesome and the dressing really made the salad. Light, simple and refreshing. Bon Appetit!

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A display of the ingredients of an authentic nicoise salad

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4.67 from 3 votes

Salade Nicoise (Nicoise Salad)

A beautiful and delicious French classic salad.

Course Salad

Cuisine French

Prep Time 30 minutes

Total Time 30 minutes

Servings

Calories 472kcal

Author International Cuisine

Ingredients

For the Nicoise Dressing

1 clove garlic
Kosher salt to taste
1/3 cup olive oil
2 Tbsp's fresh lemon juice
1 tbsp. Dijon mustard
1 shallot minced
Freshly ground black pepper to taste

For the Salad

1 lb. small new potatoes boiled until tender
8 oz. haricot verts blanched
12 oz. cherry tomatoes halved
1/2 cup black Niçoise olives
8 oz. marinated artichoke hearts
8 salt-packed anchovies rinsed and drained (optional)
4 hard-boiled eggs halved lengthwise
1 small cucumber thinly sliced
3 4 oz can oil-packed tuna, drained
1/2 red onion sliced thinly

Instructions

Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, lemon juice, mustard, shallot, and salt and pepper; set aside.
Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper.