Salade Niçoise

  • Serves

    serves 4-6


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.


For the Dressing

  • 1 clove garlic
  • Kosher salt, to taste
  • 13 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
  • 12 cup black Niçoise olives
  • 8 small radishes, trimmed and thinly sliced
  • 8 salt-packed anchovies, rinsed and drained
  • 4 hard-boiled eggs, halved lengthwise
  • 1 small cucumber, thinly sliced
  • 3 (4-oz.) cans high-quality oil-packed tuna, drained
  • 12 cup loosely packed basil leaves, to garnish
  • 14 cup thinly sliced scallions, to garnish


Step 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.

Step 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.

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