Salade Nioise or Salad from Nice France
Transport your taste buds to the sunny French Riviera with this classic Salade Niçoise, a vibrant and wholesome salad hailing from Nice, France. This Mediterranean masterpiece combines tender baby potatoes, crisp green beans, juicy cherry tomatoes, and briny olives with the rich flavors of canned tuna and optional anchovy fillets for a protein-packed punch. Crisp cucumber, bright red bell pepper, and hard-boiled eggs complete the medley, all served over a bed of fresh mixed salad greens. Drizzled with a zesty homemade vinaigrette of extra virgin olive oil, Dijon mustard, red wine vinegar, and garlic, this elegant dish sings with layers of flavor in every bite. Perfect as a light meal or a show-stopping appetizer, this authentic French recipe is a beautiful balance of fresh produce, high-quality ingredients, and timeless culinary tradition.
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Recipe Information
Ingredients
- 400 grams Baby potatoes
- 200 grams Green beans
- 250 grams Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 75 grams Olives (preferably Niçoise or black olives)
- 150 grams Canned tuna (packed in olive oil)
- 4 large Hard-boiled eggs
- 4 pieces Anchovy fillets (optional)
- 200 grams Mixed salad greens
- 2 tablespoons Fresh parsley (chopped)
- 6 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Boil the baby potatoes in salted water for about 10-12 minutes, or until tender. Drain and allow to cool before cutting them into halves.
2. While the potatoes are cooking, blanch the green beans in boiling water for 3 minutes, then immediately transfer them to an ice bath to stop cooking. Drain and set aside.
3. Wash the cherry tomatoes, cucumber, and red bell pepper. Halve the tomatoes, slice the cucumber into thin rounds, and chop the bell pepper into thin strips.
4. Peel and quarter the hard-boiled eggs. Set them aside for later assembly.
5. In a small bowl, prepare the vinaigrette by whisking together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.
6. On a large serving platter or individual plates, arrange the mixed salad greens as the base. Layer the potatoes, green beans, cherry tomatoes, cucumber, bell pepper, olives, tuna, and anchovy fillets (if using) atop the greens.
7. Drizzle the vinaigrette evenly over the assembled salad, ensuring everything is lightly coated.
8. Garnish the salad with the hard-boiled egg quarters and a sprinkle of chopped parsley.
9. Serve immediately and enjoy your authentic Salade Niçoise!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.8 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
