What ingredients are in an authentic Salade Niçoise?

An authentic Salade Niçoise, as described by Guy Gedda, Le Pape de la Cuisine Provençale, or the "Pope of Provencal Cuisine" incudes lettuce, tomatoes, eggs, green onion, anchovies, tuna, Niçois olives , radishes, artichokes, and lemon. Boiled vegetables like potatoes and green beans are not included in an authentic or traditional Salad Niçoise, however it does create for a more complete meal and tastes delicious! Use them at your own discretion :-)

What is French Riviera Cuisine?

Very simply – it is a healthier version of what is commonly known as French cuisine. Rooted in the Mediterranean diet , the food of the French Riviera is a mix of Provençal, Italian, Greek, North African and French cuisines. It is inspired by the sun and the Mediterranean sea and features lots of seasonal fruits and vegetables, fish, and olive oil. Preferred cooking methods are oven baked or poached and the iconic ingredients of northern French cuisine, butter and cheese, are seldom used. The most common seasonings are rosemary, thyme, herbes de Provence, as well fresh lemon or orange zest.

Why is it called Niçoise Salad?

La Salade Niçoise comes from the Capital city of the French Riviera, Nice, France. The mediterranean coastal city is situated between Cannes and Monte Carlo and has culinary influences from neighboring Italy as well as Provence. La Salade Niçoise is one of the French Riviera's most popular culinary exports. If you are planning to go to the city of Nice, check out my 24 hours in Nice itinerary .

French Salade Niçoise Recipe

Name: French Salade Niçoise Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2
Cuisine: French
Ingredients: 1 head of butter lettuce; 2 eggs; 1 can of tuna (the best you can find); 10 Niçois olives (or Kalamata if you don't have access to the Niçois kind); 1 Shallot finely chopped; 1 green onion finely chopped; 8 radishes ( preferably the long French kind but regular garden radishes work well too) sliced thinly; 2 Roma tomatoes, quartered; 2 whole artichoke hearts in oil, quartered; 1/2 cup fava beans; 2 Persian cucumbers, sliced; 1 bunch fresh chopped basil (or else pesto if you don't have fresh basil for the vinaigrette); 1 clove of garlic; 4 tablespoons Extra Virgin olive oil; 1 tablespoon Balsamic vinegar; (optional: sardines or capers to garnish. I love capers but don't like sardines on my Niçoise though Le Chef does)

Description

Here is an authentic, tasty French Salade Niçoise recipe that you will love! One of my all-time favorite salads that is full of protein (eggs, tuna and possibly sardines) and with lots of good veggies butter lettuce, tomatoes, cucumbers, olives, artichokes fava beans, radishes and basil. It is simple to make yet impressive to serve and is perfect for picnics or long lunches in the sun.. Serve with a fresh baked baguette and a glass of Rosé for the perfect French Riviera lunch.

Ingredients

Scale

Le Chef's Wife French Salade Niçoise Recipe for 2

1 head of butter lettuce
2 eggs
1 can of tuna (the best you can find)
10 Niçois olives (or Kalamata if you don't have access to the Niçois kind)
1 Shallot finely chopped
1 green onion finely chopped
8 radishes ( preferably the long French kind but regular garden radishes work well too) sliced thinly
2 Roma tomatoes, quartered
2 whole artichoke hearts in oil, quartered
1/2 cup fava beans
2 Persian cucumbers, sliced
1 bunch fresh chopped basil (or else pesto if you don't have fresh basil for the vinaigrette)
1 clove of garlic
4 tablespoons Extra Virgin olive oil
1 tablespoon Balsamic vinegar
(optional: sardines or capers to garnish. I love capers but don't like sardines on my Niçoise though Le Chef does)

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Instructions

Cooking times:

Eggs: For just slightly hardboiled (with a bright yellow yoke that is hard) add the eggs to boiling water and let boil for 8.5 minutes. For medium boiled eggs I leave them for 6-7 minutes. I personally prefer my yokes a little runny. Drain out the hot water and cover the eggs with ice cubes so that they stop cooking.

Begin assembling your Niçoise Salad while the cooked ingredients chill. (Note: the cooked ingredients can be made the day before and kept in the fridge as well)

Le Chef's Classic Basil Vinaigrette:

4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove of garlic finely chopped
pinch of coarse salt
2 tablespoons of fresh copped basil or 1 tablespoon of pesto

**Le Chef's tip for a great salad is seasoning the individual ingredients before composing the salad.**

Toss the salad leaves in half of the vinaigrette. Assemble your ingredients one by one. I like to lay salad on the bottom, then artfully arrange the ingredients on the top so that each beautiful ingredient is visible. Drizzle the remaining vinaigrette over the top. Serve with a fresh baked baguette and a glass of Rosé for the have the perfect French Riviera lunch.

Notes

La Salade Niçoise is the perfect dish to bring to serve at a picnic or BBQ or when you are having a nice lunch with friends. It is healthy yet filling and is impressive to serve.

**Le Chef's tip for a great salad is seasoning the individual ingredients before composing the salad.**