Salade Nicoise

Shop Ingredients


8 chat potatoes

120g/ 4 oz green beans, topped and tailed

3 tomatoes, each cut into wedges

1/2 cos lettuce, cut or torn into large bite-size pieces

1 Lebanese cucumber sliced into .5cm rounds

3 eggs at room temperature

4 – 6 anchovies chopped or whole

¾ cup/ 100g  olives – Nicoise or kalamata are best here

250 – 300g canned chunk tuna, drained
Basil leaves or chopped parsley or both!


1  tbsp lemon juice

1 tbsp red wine vinegar

4 tbsp extra virgin olive oil

1 small clove garlic, peeled and minced

1/4 tsp salt

1 tsp Dijon mustard


Salty olives and anchovies perch above a graceful pile of tender green beans, chat potatoes, jammy eggs, sustainably caught tuna, cos lettuce and crunchy cucs. Season with one of those perfectly balanced acidic/rich dressings and garnish with basil – if you close your eyes, you could be in Nice! This recipe was inspired by Isabelle, our resident Mediterranean ❤️


Salade Nicoise

You can find a short video on how this is made here.

In a small bowl, sprinkle a little salt over the tomato slices and let stand 10 minutes.

In the meantime, get a big pot of salted water boiling. Add the green beans and blanch until just tender. Remove using a spider or tongs (saving the water) and refresh in cold water.

Bring water to a boil again and add the potatoes. Boil until tender. Drain and leave to cool down. Slice into halves.

Cooking the eggs: Start with room temperature large eggs. Bring a small pot of water to a boil. Reduce the heat to a simmer and gently lower the eggs in with a spoon. For jammy eggs simmer gently for 7 mins. For hard-boiled simmer gently for 9 mins. Remove the eggs from the water and plunk them into a bowl of iced water. Shell the eggs and cut into halves or quarters.

 Wash and dry the lettuce. Place the leaves in a salad bowl or on a serving platter.

Arrange the beans, potatoes, cucumber slices, tomatoes (drain away any liquid the tomatoes may have exuded), tuna chunks, olives and eggs over the lettuce. Place the chopped anchovies over the eggs. Garnish with herbs.

Making the dressing: Stir the vinegar, lemon and salt together in a small bowl until the salt is dissolved. Stir in the olive oil, then the garlic. Taste, adjust for salt and make sure the balance of vinegar and olive oil is just right. You can do this whole process in a jar shaking after each addition if you prefer.
Serving the salad: You can either dress the salad before serving (do so just before sitting down to eat, a dressed salad goes limp very quickly uneaten), or serve the salad undressed and let guests add their own dressing. If you dress the salad beforehand, add some freshly ground pepper when you do. If not, have a grinder handy at the table.




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