Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Nicoise salad - tomatoes, artichokes, capers, cucumbers olives and capers with tuna

French Salade Niçoise Recipe

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

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)

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.**

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.

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