This salad hails from France and makes for a delicious and hearty lunch.

Nicoise Salad

This salad hails from France and makes for a delicious and hearty lunch.


  • 4 soft-boiled (or hard-boiled) eggs
  • 2 small baby heads of fresh lettuce, (leaves washed and dried)
  • 4 oz green beans, (tops & tails removed, boiled)
  • 4 red bliss potatoes, (scrubbed and boiled)
  • 12 anchovy fillets in vinegar, (or boquerones)
  • ¼ cup pitted black olives
  • ½ cup cherry tomatoes, (halved & salted in advance)
  • 1 cup tuna preserved in oil
  • 1 small red onion, (peeled & sliced thinly)
  • 1 Tbsp champagne or red wine vinegar

For the vinaigrette:

  • 1 small shallot, (finely diced)
  • 4 Tbsp champagne or red wine vinegar
  • 1 Tbsp Dijon mustard
  • 3 tsp honey
  • 6 Tbsp extra virgin olive oil
  • Salt & freshly ground black pepper


  • Boil eggs for roughly 7 minutes and leave in ice water.
  • Peel eggs in ice water and carefully rinse off any extra pieces of shell.
  • Wash & dry baby lettuce leaves and reserve on paper towels.
  • Cook your green beans in salty water until al-dente and remove from water.
  • Allow beans to rest at room temperature.
  • Boil red bliss potatoes in the salted water until tender all the way through.
  • Remove potatoes from boiling water and allow potatoes to cool at room temperature.
  • When the potatoes are cool enough to handle, slice into ¼” slices.
  • Assemble the rest of the salad ingredients.
  • For the red onion, slice and toss sliced onion with 1 Tbsp champagne vinegar and reserve onions until salad assembly.
  • For the vinaigrette, combine shallot with vinegar, mustard, and honey.
  • Whisk in the olive oil and season with salt & pepper.
  • To assemble salad, dress salad greens and green beans gently with the vinaigrette, and place greens and beans on bottom of plates.
  • Mount the salad greens and beans with the remaining ingredients and enjoy.
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