Salade Nicoise
Author: TC91MA1Zj4w
There are as many versions of this salad as there are cooks in Provence! This regional salad makes a great summer lunch or supper.
  • 200 g (7 oz) New potatoes (or other small potatoes)
  • 180 g (6 oz) tin of tuna in brine
  • 100 g (3½ oz) French beans
  • 2 eggs
  • 2 tomatoes
  • 1 small lettuce
  • 50 g (2 oz) tin of anchovy fillets
  • 25 g (1 oz) black olives
For the dressing
  • 60 ml (2 fl oz) olive oil
  • 60 ml (2 fl oz) sunflower oil
  • 2 tbsp lemon juice
  • 3 anchovy fillets from the tin of anchovy fillets
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed
  • Ground black pepper
  1. Cook the beans in boiling water for 3-5 minutes until tender but crisp. Refresh the beans under cold water when cooked.
  2. Boil the eggs for 7-10 minutes then plunge into a bowl of cold water. After about 15 minutes peel the eggs and chop into wedges with a sharp knife.
  3. Prepare the dressing: Mash together the 3 anchovy fillets, the mustard and the garlic to form a paste. Mix in the lemon juice then drizzle in the oils while whisking. Grind in some black pepper then whisk to a creamy consistency.
  4. Boil the potatoes until tender, then drain. Add 2 tsp of dressing to the pan with the potatoes and shake to coat the potatoes.
  5. Construct the salad: Place the beans in a circle in a bed of lettuce. Place the potatoes in the centre. Arrange wedges of egg and tomato around the outside. Add tuna, anchovies and black olives. Drizzle the dressing over the salad and serve.
Calories: 1006 Fat: 66.2 Sugar: 9.9 Fiber: 20.4 Protein: 42.0 Cholesterol: 206.9
Titli's Tips
When served with crusty bread this makes a meal for 2 people. Half of the calories are provided by the olive and sunflower oils, so for a lighter meal you can cut down on the dressing.

There are many variations of this recipe. Some include chopped red capsicum, some leave out the tuna and/or the potatoes, and some even use broad beans instead of french beans. This is my favourite version; what’s yours?
Recipe by Titli's Busy Kitchen at