Salade Niçoise

Salade Niçoise

By Food E Fare

Salade Niçoise is a classic French salad that originated in the city of Nice, located on the French Riviera. It is known for its vibrant and colorful presentation, featuring a combination of fresh and cooked ingredients. While there can be variations, a traditional Salade Niçoise typically includes the following key components:


Mixed Greens:

  • Romaine lettuce, arugula, or mixed salad greens serve as the base.


  • Fresh, ripe tomatoes, often cut into wedges or slices.

Hard-Boiled Eggs:

  • Eggs, hard-boiled and usually halved or sliced.

Canned Tuna:

  • High-quality canned tuna, traditionally packed in olive oil.

Niçoise Olives:

  • Niçoise olives, small dark olives that originate from the region.


  • Anchovy fillets, which add a salty and savory element.


  • Cooked new potatoes, sliced or cut into chunks.

Green Beans:

  • Blanched or steamed green beans, often cut into shorter lengths.

Red Onion:

  • Thinly sliced red onion, providing a sharp and crisp flavor.

Vinaigrette Dressing:

  • A simple vinaigrette made with olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

Optional Additions:

  • Capers, fresh herbs (such as parsley or chives), and radishes are sometimes included.


Prepare the Vegetables:

  • Wash and prepare the lettuce, tomatoes, hard-boiled eggs, potatoes, green beans, and red onion.

Assemble the Salad:

  • Arrange the mixed greens on a serving platter or individual plates. Arrange the other ingredients in sections or rows on top of the greens, creating a visually appealing presentation.

Make the Vinaigrette:

  • In a small bowl, whisk together the vinaigrette ingredients - olive oil, red wine vinegar, Dijon mustard, salt, and pepper.


  • Drizzle the vinaigrette over the salad just before serving. Serve the Salade Niçoise immediately.

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