Jun 6, 2012

Salade Niçoise

Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.

Credit: Todd Coleman

SERVES 4�6

INGREDIENTS

FOR THE DRESSING:
1 clove garlic
Kosher salt, to taste
⅓ cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste

FOR THE SALAD:
1 lb. small new potatoes, boiled until tender
6 oz. yellow baby beets, boiled until tender, peeled
6 oz. red baby beets, boiled until tender, peeled
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved
½ cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
3 (4-oz.) cans high-quality oil-packed tuna, drained
1 small cucumber, thinly sliced
½ cup loosely packed basil leaves, to garnish
¼ cup thinly sliced scallions, to garnish

INSTRUCTIONS

1. Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.

2. Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.

This article was first published in Saveur in Issue #148

Subscribe now

Ratings & Reviews (5)

by CHEESEPLEESE on 2012-06-04

This is perfect now that I have a garden. A little bit of this and that and some good tuna.Should have this once a week when the garden is producing.

by ELIZABETHQ on 2012-06-04

I have always loved Salade Nicoise! This is a great reminder to make it again soon. Thanks for sharing!

by lhhastings on 2012-06-29

Looks great, and the link to the recipe works now!

by PRESCILA on 2012-07-12

i would like to try and enjoy your recipes thank you

by rnelson on 2012-08-10

This was fantastic, and looked magnificent on the platter. Skipped the anchovies, too fishy for us. Yes, once a week, though I'll work through Saveur's other versions of this. Deconstructed always looks coolest though.

Salade Niçoise 5 5 4 5