French · Lunch · Summer
Salade Niçoise
4.6 · community
30m
Prep
15m
Cook
Easy
Level
480
Energy
Nice's composed salad: tuna, jammy eggs, green beans, potatoes, olives, and anchovies arranged — never tossed — over dressed leaves.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Chef's knife
Cutting board
Large bowl
Prep checklist
Tuna — best canned in oil, or seared fresh
Eggs — boiled 7 minutes
Green Beans — blanched
Yukon Gold Potatoes — boiled, halved
Lettuce — butter or little gems
3 steps
Method
1
Boil potatoes till tender; blanch beans 3 minutes into ice water; boil eggs 7 minutes for fudgy yolks.
15 min — timer available in cooking mode
2
Whisk the vinaigrette; toss each component separately and lightly.
Why this works
Separate dressing is the composed-salad law: every element seasoned, nothing drowned.
3
Arrange over leaves in confident groups; crown with tuna, anchovies, olives, and halved eggs. Cracked pepper over all.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Chilled Provence rosé, by regional statute.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
Kettle chips or a simple green salad
A cup of soup
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Fresh soft herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
1
Umami
3
Heat
0
Per serving
Nutrition
480
kcal
32g
protein
28g
carbs
27g
fat
3g
fiber
520mg
sodium
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Your notes
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