Traditional recipes

Salade Niçoise

Salade Niçoise

The modern Salade Niçoise can be many things. I like mine with grilled fresh tuna, green beans and steamed potatoes, multicolored heirloom cherry tomatoes, a few nicely dressed greens, and a soft touch of anchovy.

This composed salad is perfect to serve when entertaining guests at lunch. Serve family-style along with a loaf of fresh crusty bread and sweet butter.

Ingredients

For the yogurt and lemon dressing:

  • ½ cup plain low-fat yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon lemon-zest salt (made with equal parts grated lemon zest and fine sea salt, blended in a spice grinder)

For the salad:

  • 9 quarts water
  • ¼ cup coarse sea salt
  • 1 pound slim haricot verts (green beans), trimmed at both ends
  • 1 pound yellow- fleshed potatoes (such as Yukon Gold)
  • Four 6-ounce, ¾-inch-thick tuna steaks
  • Fine sea salt
  • Coarse, freshly ground black pepper
  • 4 cups firmly packed buttercrunch, Bibb, or Boston lettuce
  • 8 ripe heirloom cherry tomatoes, preferably green, yellow, and red, halved
  • 4 hard-boiled eggs, quartered lengthwise
  • 8 anchovy fillets in olive oil, drained
  • ¼ cup chives

Directions

For the yogurt and lemon dressing:

In a small jar with a lid, combine he yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately.

For the salad:

Prepare a large bowl of ice water.

Fill the pasta pot with 8 quarts of water and bring it to a rolling boil over high heat. Add the salt and beans and cook until crisp-tender, about 5 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, allowing the water to drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1-2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick towel to dry. (Store the beans in the towel in the refrigerator for up to 4 hours.)

Prepare a wood or charcoal fire. Set the grill rack about 5 inches from the heat. The fire is ready when the coals glow red and are covered with ash.

Scrub the potatoes but do not peel them. Bring 1 quart of water to a simmer in the bottom of a steamer. Place the potatoes on the steaming rack. Place the rack over the simmering water, cover, and steam just until the potatoes are fully cooked, about 25 minutes. While still warm, place the potatoes in a small bowl and toss with just enough dressing to lightly and evenly coat them.

Season the tuna lightly with salt and pepper. Place the tuna at the 10 o’clock position on the hot grill rack. After 1 minute, rotate the tuna a quarter-turn to the right, to 2 o’clock. 1 minute later, flip the tuna over to the uncooked side, grill marks up, pointing to 10 o’clock. Grill for 1 minute and rotate to 2 o’clock again, cooking until the tuna is done to your liking. Transfer the tuna to a platter, season again with salt and pepper, and cover loosely with foil. Let rest for 5 minutes.

Place the lettuce in a large bowl. Toss with just enough dressing to lightly and evenly coat the lettuce. Place the tomatoes in another bowl and toss with just enough dressing to lightly and evenly coat them. Place the green beans in another bowl and toss with just enough dressing to lightly and evenly coat them.

Set a tuna steak at the edge of a large dinner plate. Arrange the lettuce, green beans, potatoes, eggs, and tomatoes alongside. Arrange the anchovies in a crisscross pattern on top and sprinkle with the chives. Serve.


Recipe Summary

  • 2/3 cup olive oil, plus more for tuna
  • Juice of 2 lemons
  • 2 tablespoons Dijon mustard
  • 1 shallot, finely chopped
  • 2 teaspoons anchovy paste
  • 1 tablespoon capers, finely chopped
  • Coarse salt and freshly ground pepper
  • 8 large eggs
  • 1/2 pound haricots verts, stem ends trimmed
  • 2 teaspoons rice wine vinegar
  • 8 baby red potatoes
  • 2 teaspoons dry vermouth
  • 1 head red leaf lettuce
  • 1 head Boston lettuce
  • 1/2 pint red cherry tomatoes
  • 1/2 pint yellow cherry tomatoes
  • 3 (6-ounce) jars imported tuna in olive oil, drained
  • 1/2 cup Nicoise olives

Heat a well-seasoned grill pan over high heat.

In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Season with salt and pepper. Set aside.

Prepare an ice bath in a large bowl. Set aside. Place eggs in a medium saucepan and cover with several inches of cold water. Place the pan, uncovered, over high heat, stirring occasionally, until just before the water comes to a boil. Cover, turn off the heat, and cook for 12 minutes. Immediately transfer the eggs with a slotted spoon to ice bath. Let cool completely, about 5 minutes. Pat dry, one egg at a time peel and halve. Set aside.

Prepare an ice bath. Fill a medium saucepan with salted water and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Immediately transfer beans, with slotted spoon, to ice bath. Drain well and pat dry. Drizzle with rice wine vinegar. Season with salt and pepper. Set aside.

Prepare an ice bath. Place potatoes in medium-sized pot. Cover with cold salted water. Bring to a boil and reduce heat to simmer. Cook until fork-tender, about 8 minutes. Immediately transfer potatoes with slotted spoon to ice bath. Drain well and pat dry. Cut in half lengthwise. Drizzle with vermouth. Season with salt and pepper. Set aside.

Toss lettuces with some of the anchovy-caper dressing and place on large serving platter. Toss potatoes, haricots verts, and cherry tomatoes separately with dressing and arrange over lettuce.

Arrange tuna over salad and drizzle with dressing. Garnish salad with eggs and Nicoise olives.


The Ingredient Controversies

There are so many different opinions on what goes into the salade niçoise that it is difficult to know where to start, even if we start with that classic French pantry. Much of the debate centers around what ingredients are local to Nice and what is not. If you really wanted to, you could toss in some avocados, except avocados are not native to Provence!

I) The Boiled Vegetables

The biggest controversy, as I mentioned above, is over the green beans and potatoes. Several famous French chefs have weighed in on the topic. Former Nice mayor Jacques Médecin proclaimed in his 1970s cookbook: &ldquonever, never, I beg you, include boiled potato or any other boiled vegetable in your salade niçoise.&rdquo

Other chefs have noted that 100 years earlier, even famed French chef Auguste Escoffier had dared to put those dreaded ingredients in his version of the salad. Ahh, but M. Escoffier was the town of Villeneuve-Loubet just across the river from Nice, and so obviously not a local. He seems however a very big fan to no-cook meals.

To each his own. If you really like green beans and potatoes, go for it!

Ii) The Fish

In terms of fish, it has become rather acceptable to substitute different types of fish such as tuna instead of anchovies. But you must decide: either tuna or anchovies, not both together.

Most recipes call for the use of canned tuna and anchovies, but you can use fresh tuna filets as well if you wish. If you don&rsquot have tuna or anchovies, salmon might do in a pinch.

Iii) The Salad dressing

The classic vinaigrette is a very simple mix of olive oil and red vinegar, but non-traditionalists have been known to substitute lemon juice for vinegar. If you prefer a creamier sauce, you can use mayonnaise or a dash of dijonnaise mustard.

Iv) Other ingredients

The base of the salad nicoise is usually mesclun, which is usually a blend of arugula, mâche, and other young green leaves. It is usually sold in grocery stores as a &ldquospring mix&rdquo.

Black olives are a must in any salad niçoise recipe, but many people also decide to add items such as:

  • cucumbers
  • bell peppers
  • sweetcorn
  • fève (fava) beans
  • chopped shallots
  • radishes
  • baby artichokes
  • small onions

Heaven help you, however, if you decide to add rice to the recipe, as a certain Uncle Ben&rsquos recipe did once for an advertising campaign!

If you are making the salad niçoise in your own home however, who is to judge? I won&rsquot tell, if you won&rsquot 😉


Cooking guidelines

In order to make the dressing, you have to take a bowl.

Oil and garlic have to be added to the bowl.

The next step is to take a saucepan and you have to add eggs into the pan.

Then, the pan needs to be covered with cold water.

It should be brought to a boil.

The heat has to be switched off and set aside for 5 minutes.

Now, it has to be kept under cold running water for 2 to 3 minutes to cool.

For making the salad, take a shallow dish and all salad ingredients must be placed into the dish except basil and chervil.


How To Make Nicoise Salad

  • shellfish-free
  • dairy-free
  • low-carb
  • alcohol-free
  • peanut-free
  • pork-free
  • pescatarian
  • gluten-free
  • wheat-free
  • high-fiber
  • soy-free
  • tree-nut-free
  • red-meat-free
  • Calories 849
  • Fat 67.3 g (103.5%)
  • Saturated 10.5 g (52.5%)
  • Carbs 31.0 g (10.3%)
  • Fiber 6.6 g (26.5%)
  • Sugars 5.0 g
  • Protein 32.1 g (64.1%)
  • Sodium 1200.6 mg (50.0%)

Ingredients

For the vinaigrette:

Salt and freshly ground pepper

For the salad:

haricot verts or green beans

(5-ounce) can tuna packed in oil, drained (see Recipe Note)

medium plum tomatoes, quartered

Equipment

Several small-medium mixing bowls

Instructions

Make the vinaigrette: In a small bowl, whisk together the vinegar, minced garlic, mustard, salt, and pepper. In a slow, steady stream, pour in the oil, and whisk continuously until the dressing is emulsified.

Cook the eggs: Place the eggs in a small saucepan and cover them by an inch with water. Cook over high heat to bring the water to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Drain the water, and place the eggs in ice water to cool. Once cooled, peel and quarter the eggs. (Read more: How To Boil Eggs Perfectly Every Time)

Cook the potatoes: Place the potatoes in a small saucepan and cover with cold water. Add a generous amount of salt and bring to a boil. Cook until potatoes are tender and can easily be pierced with a knife, about 10 minutes. Remove the potatoes with a slotted spoon and set aside to cool. (Read more: How To Boil Potatoes)

Cook the green beans: Return the water to a boil and add the green beans. Cook until bright green and crisp-tender, 3 to 4 minutes. Remove beans with a slotted spoon (or drain through a colander) and set aside.

Dress the greens: Add the salad greens to a large bowl. Drizzle a small amount of vinaigrette around the outside of the bowl, then mix until the greens are fully coated. Divide the greens between two plates.

Slice and dress the potatoes: Once the potatoes are cool enough to handle (but still warm), slice crosswise into 1/2-inch slices. In a small bowl, toss the potatoes with a tablespoon or two of vinaigrette. Transfer the dressed potatoes to the individual plates, arranged in small piles.

Dress each of the remaining ingredients: Continue dressing the remaining ingredients with 1 to 2 tablespoons of vinaigrette each. If your olives were packed in a flavored oil or brine, you can skip tossing them with the vinaigrette.

Assemble the salad: As you finish tossing each ingredient, transfer them to the plates and arrange them in sections, with the tuna in the middle. Serve with any remaining dressing on the side.

Recipe Notes

Choosing the tuna: Look for a really good, high-quality tuna packed in oil. If you prefer water-packed tuna, that's fine, but do pay the few extra cents for a good-quality brand.

Make-ahead Nicoise salad: Once you've boiled the eggs, potatoes, and green beans, each salad component can be refrigerated separately for up to 3 days. Store the vinaigrette in a jam jar and shake it vigorously to recombine when ready to use. Slice the eggs and potatoes, toss all the ingredients with the vinaigrette, and plate the salad just before serving.

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New York.


Salade Niçoise - Recipes

This salad’s name, pronounced “sah LAHD nee SWAHZ,” reflects its origin of Nice, France. The ingredients—particularly tomatoes, capers and olives—also harken back to the flavors of sunny Provence. Enjoy this hearty salad, substantial enough by itself for a lunch or light dinner, with a glass of chilled white wine and a crusty French epi or baguette.

Ingredients

Vinaigrette:

  • 1½ T (23 g) shallots, minced
  • 1 T (16 g) Dijon mustard
  • ½ tsp (2.5 g) salt
  • ½ tsp (2.3 g) fresh ground pepper
  • 1 T (15 ml) fresh lemon juice
  • 1 T (15 ml) red wine vinegar
  • ⅔ C (148-177 ml) extra virgin olive oil

Salad:

  • ¾ lb (340 g) fresh green beans, blanched still warm
  • 1 sm red onion, thinly sliced
  • 6 med Roma tomatoes, cut into wedges
  • 6 sm potatoes, cooked and cut into wedges
  • 1 head butter lettuce, coarsely chopped
  • 2 3-oz (85-g) cans chunk white tuna, preferably oil-packed
  • 6 lg eggs, hardboiled and cut into wedges
  • 1 2-oz (56-g) can flat anchovy fillets
  • 2 oz (56 g) small black brine-cured olives
  • 3 T (26 g) capers, rinsed
  • ¼ C (15 g) flat leaf parsley, minced

Directions

Vinaigrette:

Place all ingredients in lidded jar shake to combine.

Assembly:

Place green beans, onion, tomatoes, potatoes, and 4 T of the vinaigrette in a large bowl toss gently. Divide lettuce among 4 shallow bowls spoon salad mixture over lettuce. Arrange tuna, egg and olives on top and add capers, parsley and anchovy. Drizzle remaining vinaigrette over each bowl.


Salade Niçoise with divine Dijon dressing

One of the first recipes we ever posted on our site was Salade Niçoise. It’s the most colorful and eye-catching salad we know of — and it also happens to taste incredibly good, and be incredibly good for you! Over the years we’ve received a lot of feedback about this salad, and it certainly seems like many of you enjoy it just as much as we do.

So why are we changing the recipe? As they say, if it ain’t broke, don’t fix it.

Actually, the basic salad ingredients stay much the same, except for changing the type of lettuce we use (which I’ll talk about in a moment). But the main difference is the dressing. We had a revelation the other day which has turned our original dressing — which was already very tasty — into what I can only describe as divine.

Our revelation was actually very simple. Traditionally, one of the ingredients of Salade Niçoise is anchovy fillets. These salty morsels certainly add a unique depth-of-flavor to the salad. But if you have a mouthful of salad with too much anchovy, it can be a bit overwhelming on the palate. So when we were making up a batch last week, we decided to try an experiment. Instead of using whole fillets of anchovy in the salad, we thought we’d mash them and add them to the dressing (the same way that mashed anchovies are typically added to a Caesar salad dressing).

As soon as we tasted the dressing made this way we were blown away! The anchovies added a wonderful richness (without in any way being overpowering), and they even improved the texture and mouth feel of the dressing.

The other change we made to our original recipe was to use romaine (cos) lettuce, instead of the soft-textured butter lettuce we usually use. We thought the crunch and flavor of the romaine would work particularly well with this new dressing — and I’m pleased to report that it certainly did.

We hope you enjoy this new and improved version of our Salade Niçoise as much as we did.

COOK the potatoes in a large pot of boiling water for 10 minutes, adding the beans for the final 5 minutes of cooking, then set aside to cool. FINELY chop the anchovies, then use the side of a knife blade to mash into a paste. SCRAPE the anchovies into a screw-top jar, then add the olive oil, vinegar, garlic, Dijon mustard, salt and pepper and shake to combine. ARRANGE the lettuce, potatoes, beans, tuna, tomatoes, onion, eggs and olives on a serving platter. POUR the dressing evenly over the salad to serve.

Variation: For a more opulent version, you can poach or grill fresh fillets of salmon or tuna, allow to cool, and cut into cubes to replace the canned tuna.


How to Make Nicoise Salad

Step 1: Make Nicoise Salad Dressing: Whisk lemon juice, vinegar, and Dijon mustard together in a small bowl. Slowly drizzle in olive oil, whisking constantly until emulsified. Season to taste with salt and pepper.

Step 2: Cover new potatoes with cold water in a medium saucepan and bring to boil. Boil until tender transfer to ice bath until cool. Drain, pat dry and cut in to bite size pieces.

Step 3: Add green beans to boiling water and boil until tender crisp. Transfer to ice bath to cool. Drain and pat dry.

Step 4: Line a single platter or individual bowls with butter lettuce leaves (optional). Arrange green beans, potatoes, tomatoes, olives, hard boiled eggs, and tuna on top.

Step 5: Drizzle salad with desired amount of dressing and season to taste with salt and pepper and serve.


Classic salade Niçoise recipe

There is as much debate over the correct way to make a salade Niçoise but it should always be an expression of the southern French summer &ndash crunchy, vibrant, strident and fresh.

Ingredients

  • 0.5 garlic clove, peeled
  • 2 small artichokes, outer leaves removed, dark green bits peeled, choke removed
  • 1 small, firm cucumber, or half a big watery one
  • 12 radishes
  • 1 white or red salad onion, as mild and sweet as possible
  • 250 g ripe tomatoes (the most delicious you can find, bull’s heart is lovely)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 150 g good-quality tuna in olive oil (such as Ortiz) or 8 salted anchovy fillets
  • 1 handful black olives, pitted
  • 0.5 bunch of basil, leaves picked
  • 2 eggs, hard-boiled for 7 minutes and shelled
  • 1 pinch each of salt and freshly ground black pepper
  • 0.5 garlic clove, peeled
  • 2 small artichokes, outer leaves removed, dark green bits peeled, choke removed
  • 1 small, firm cucumber, or half a big watery one
  • 12 radishes
  • 1 white or red salad onion, as mild and sweet as possible
  • 8.8 oz ripe tomatoes (the most delicious you can find, bull’s heart is lovely)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 5.3 oz good-quality tuna in olive oil (such as Ortiz) or 8 salted anchovy fillets
  • 1 handful black olives, pitted
  • 0.5 bunch of basil, leaves picked
  • 2 eggs, hard-boiled for 7 minutes and shelled
  • 1 pinch each of salt and freshly ground black pepper
  • 0.5 garlic clove, peeled
  • 2 small artichokes, outer leaves removed, dark green bits peeled, choke removed
  • 1 small, firm cucumber, or half a big watery one
  • 12 radishes
  • 1 white or red salad onion, as mild and sweet as possible
  • 8.8 oz ripe tomatoes (the most delicious you can find, bull’s heart is lovely)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 5.3 oz good-quality tuna in olive oil (such as Ortiz) or 8 salted anchovy fillets
  • 1 handful black olives, pitted
  • 0.5 bunch of basil, leaves picked
  • 2 eggs, hard-boiled for 7 minutes and shelled
  • 1 pinch each of salt and freshly ground black pepper

Details

  • Cuisine: French
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 7 mins
  • Serves: 4

Step-by-step

  1. Rub the inside of a serving bowl with the cut garlic.
  2. Prepare the artichokes and slice them thinly lengthways.
  3. Cut the cucumber and radishes into slices, but not too thin.
  4. Peel and slice the onion as thinly as possible.
  5. Cut the tomatoes into chunks, wedges or quarters depending on their size. Do not slice them too thinly or the salad may become wet as the juices seep out.
  6. Combine the vegetables in the serving bowl. Add the olive oil and red wine vinegar, then season with salt and pepper. Taste and adjust the seasoning.
  7. Mix in the tuna or anchovies, olives and basil. Taste again.
  8. Cut the hard-boiled eggs into halves or quarters, season lightly with salt and pepper, then arrange on top of the salad.
  9. Finish with an extra drizzle of olive oil, if you feel the salad needs it.

This recipe is from Sardine: Simple seasonal Provençal cooking by Alex Jackson. Published by Pavilion Books. Photography by Matt Russell.

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Salad Niçoise

The recipe for salad Niçoise is an exquisite combination of some of the best ingredients from Provence. Sometimes green beans, broad beans, artichokes or potatoes are added. Damien says to use the highest-quality tinned tuna in oil as it’s full of moisture and flavour, and to toss the salad gently and caressingly.

Preparation

Cooking

Skill level

Ingredients

  • 3–4 eggs
  • 8 medium tomatoes, cut into 2 cm slices
  • sea salt
  • 1 garlic clove, bruised
  • freshly ground black pepper
  • 2 green capsicums, finely sliced
  • 2 Lebanese cucumbers, peeled if desired, finely sliced
  • handful of lettuce leaves such as cos lettuce, torn (optional)
  • 4 spring onions, white part only, finely sliced on the diagonal
  • 120 g small black olives, rinsed
  • 250–300 g good-quality tinned tuna in oil, drained and flaked
  • 10 good-quality anchovy fillets, cut lengthwise into 2 or 3 thin slivers each
  • 12 basil leaves

Vinaigrette

  • 120 ml extra-virgin olive oil
  • 2 tsp tarragon vinegar or banyuls vinegar (or more to taste)
  • sea salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Watch the video: Recette pour faire une vraie salade niçoise (December 2021).