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.

- Butter lettuce - eggs - tuna - Nicoise or Kalamata olives - Shallots - Spring onion - Radishes - Roma tomatoes - Cucumber - Bell Pepper - Artichoke - Fava beans - Basil - Garlic  - Olive OIl 



Eggs: For just slightly hard-boiled eggs (with a bright yellow yoke that is hard) add the eggs to boiling water and let boil for 8.5 minutes over medium high heat. For medium boiled eggs I leave them for 6-7 minutes. I personally prefer a runny yoke. Remove the eggs from the hot water with a slotted spoon and then cover with ice cubes so that they stop cooking. Potatoes (optional): 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 (Optional): 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. Ice water helps keep their bright green color. If you love French green beans you love my recipe here: Haricots verts


Toss the salad leaves in half of the vinaigrette. Assemble your ingredients one by one in a large bowl or platter. 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. I also like to squeeze some fresh lemon juice to finish if you have it. Serve with a fresh baked baguette and a glass of Rosé for the have the perfect French Riviera lunch.