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La Salade Niçoise on a blue plate with a freshly baked baguette

French Salade Niçoise Recipe

  • Author: lechefswife
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 2 1x
  • Category: starters, salads
  • Cuisine: French
  • Diet: Vegetarian

Description

The Best salad to come out of the South of France, in my opinion. 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 bunch of green beans
  • 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
  • 1/2 a cucumber, 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)

Instructions

It is worth noting that 90% of these ingredients were in my CSA order this week – fresh and in season!

Preparation:

Put 3 pots of water on the stove to boil. 1 big one for the potatoes, 2 medium pots for the green beans and the eggs.

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.

Potatoes: Put the potatoes in cold , salted water (skin on), bring to a boil. Let simmer for 15-20 minutes depending on the size. You should be able to stick a fork in them easily without them crumbling apart. Drain out the water and leave to chill.

Green beans: Bring water to a full boil. Add a pinch of Salt. Add the green beans ( with the tops snapped off). Let boil for 5 minutes so that they are still slightly crunchy. Quickly drain out the water and then put ice cubes over the green beans to chill them. This keeps their bright green color.

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)

Making the 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 green beans in a little vinaigrette. Place the green beans on a bed of lettuce and then add the tuna to the bowl to soak up the remainder of the vinaigrette. Toss the tuna with the finely chopped shallots. Assemble your ingredients one by one. I like to lay salad on the bottom, then pile the green beans in the center with the tuna on top. Around the sides I like to display the quartered tomatoes, eggs, potatoes, radishes and cucumber slices as pictured below. I spread the olives around the center and add a sprinkle of green onions, capers and more basil on top. Drizzle the remaining vinaigrette over the top. Serve with a fresh baked baguette and a glass of Rosé for the perfect French Riviera lunch.


Notes

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

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.

Plating La Salade Niçoise: I like to lay salad on the bottom, then pile the green beans in the center with the tuna on top. Around the sides I like to display the quartered tomatoes, eggs, potatoes, radishes and cucumber slices as pictured below. I spread the olives around the center and add a sprinkle of green onions, capers and more basil on top. Drizzle the remaining vinaigrette over the top.

Keywords: Niçoise Salad, Salade Niçoise, Nicois salad, french salads