Salade Niçoise
4.6
(55)
This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.
Ingredients
Serves 8 to 10
For the vinaigrette:
For the Salad:
Preparation
Make the vinaigrette:
Step 1
In a large bowl make the vinaigrette by whisking together the vinegar and the mustard. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the garlic and the onions. Mince the parsley and add it, with the tarragon and chervil, to the dressing, mixing well. Season to taste with salt and pepper.
Make the Salad:
Step 2
Rinse the tuna, pat it dry and refrigerate it until just before cooking.
Step 3
Build a small fire in a barbecue. When the coals are red and dusted with ash, spread them out, and lay the rosemary atop them. Set the grill atop the coals. Rub the tuna on all sides lightly with olive oil, and place on the grill. Cover the grill, leaving the vents open, so the tuna grills and smokes at the same time. Grill until the tuna is lightly golden and almost cooked through, 5 to 7 minutes. Carefully turn the tuna and cook until it is golden on the other side and opaque through, an additional 5 to 7 minutes. The cooking time will vary depending on the heat of the fire, so check it carefully. Transfer the tuna to a plate, season it lightly all over with salt and pepper, and let it cool to room temperature. When it is cool enough to handle, carefully remove the skin and any bones. Drizzle it on both sides with about 3 tablespoons of the vinaigrette, then reserve at room temperature.
Step 4
Drain the anchovies of oil and pat them dry.
Step 5
Bring 4 cups water to a boil in the bottom of a steamer. Add half the beans, cover, and steam until they are tender firm, about 6 minutes. Remove from the steamer and let cool on a wire rack covered with a cotton tea towel. Repeat with the remaining beans.
Step 6
Transfer one-third of the dressing to a medium sized bowl.
Step 7
Bring a medium-sized pot of salted water to a boil, and add the potatoes. Cook just until they are tender through, about 15 minutes. Drain. If you want to peel them, do so as soon as they are cool enough to handle. Add them, still warm, to the one-third of the vinaigrette. Toss, and reserve.
Step 8
To assemble the salad, just before serving toss the beans and the peppers with enough vinaigrette to fully moisten them, and arrange them in the center of a serving platter. Top them with the anchovy fillets, arranging them attractively on top. Quarter the eggs, and place them, with the tomatoes, around the beans and peppers. Drizzle them with 2 to 3 tablespoons of the vinaigrette.
Step 9
Place the potatoes on another platter. Break the tuna apart into large pieces, and arrange the pieces attractively atop the potatoes. Sprinkle with the olives. Drizzle with any remaining vinaigrette, and garnish with several sprigs of parsley and chervil. Serve immediately.
Leave a Review
Reviews (55)
Back to TopUne VRAI Salade Niçoise, is always made with canned tuna! I know that's maybe counter-intuitive, but that's the truth. Posez la question a Nice.....
Philippe
Orleans, France
7/16/2022
hi
lucyyyyyyyyy
your nan
8/15/2019
Great version of the dish. Did not have fresh tuna. Know that is would be a different experience with it. However, I used the high-priced tuna in oil with less dressing on the whole of the dish. It was excellent all 'round just the same.
Anonymous
ABQ,NM
6/29/2019
Loved this recipe! Notice that it is "inspired from" Salade-Nicoise, explaining liberties taken from the authentic. This is the salad to make when slender green beans are coming on, in your garden or at the farmer's market. I used fresh dill and parsley, minus the chevral and it was delicious. Also used kalamata olives, but would love to try it with the original Nicoise next time. Served anchovies (not everyone appreciates these little guys) on the side and it was great. Second helpings all around.
kitchenfreak
Coeur d'Alene, ID
8/8/2017
@cookfromnice Ok then, we'll call it flavorful-composed-salad-with-colorful vegetables-and cooked fish-suitable-for-summer-outdoor-dining-anywhere-but-Nice.
dowellv
Utah
6/30/2017
The dressing is fantastic. I make this salad quite often now as both my husband and my neighbor request it for special occasions, e.g. their birthday dinner. It's just that good.
sellestad
Milwaukee, WI
5/3/2017
My friends from Junior High visited and I made salade nicoise. It was a big hit, everyone loved it. The recipe was too large for 4 women. I used 1 1/2 lbs of tuna, 4 eggs and 3 tomatoes. I didn't have tarragon in my garden, so I used basil - different taste but good. Not to worry! I will have a delicious lunch for the next few days.
cbfrank
Red Bank, NJ
7/12/2016
We love Salade Nicoise at our house. Even our toddler eats it! I add romaine lettuce as a base and throw in some artichoke hearts and capers for a little extra zing.
Anonymous
Toronto, ON
7/6/2016
The base of the vinaigrette is largely tasteless, with proportionally way too much oil for the vinegar (and mustard), and all of the onions, garlic, and herbs don't do enough to compensate.
lauraj223
Boston, MA
5/13/2015
I've made this salad many times in the past. I do not use as much oil as the recipe is asking for and I always use generous amounts of terragon. This is one of my favorite year round salad.
MyEpi
Apex, NC
7/30/2014
What a gorgeous presentation for a summer dinner party! The oohs and ahhs we got! I wasn't totally careful about amounts of my ingredients (for the veggies) so that could have been part of it, but we could have used more dressing. The flavors were great, but things were a bit dry - or perhaps it just needed a bit more vinegar or a good squeeze of lemon juice over the whole thing. Next time I'll add 1/2 recipe more to the dressing to have just in case. Really lovely though and you can get many of the ingredients ready in the morning (I agree that the potatoes need to be dressed warm before serving and I'd never refrigerate tomatoes so those get cut last too!) so it's pretty easy to assemble before serving. C'est Tres Bon!
karimcgee
Portland, OR
7/28/2014
Such a great salad. Who cares if it is a "true" Nicoise? I do not. I have made this with good quality canned tuna in oil as well and it is still amazing.
hjelmseth
Bellingham, WA
4/14/2014
Delicious. Followed recipe and got rave reviews!
DrMer
Bay Area, CA
4/9/2014
The vinaigrette is fab! I had fresh herbs from my garden, but not the chervil. I skipped the anchovies, as I served this with Salmon baked with a little of the dressing. Super fresh green beans, tomatoes, and potatoes were wonderful dressed with the vinaigrette. I also used chopped roasted red peppers from a jar. Wonderful summer supper!
pinkcloud
WA State
9/21/2013
The flavour and presentation of this salad are amazing. I found it to be so delicious the day I made it, but it seemed to lose its flavor the next day. Maybe due to the chilling in the fridge? Very important to dress the potatoes warm. I love this dish and guests all raved, but I won't make it in advance as it is a showstopper on day one.
dmccullo1
Victoria, Canada
9/15/2013
