My Classic Nicoise Salad for Two and recipe.
Classic Nicoise Salad for Two
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Nicoise Salad is composed of the vibrant flavors of Provence in the summer. This is not a delicate salad, but one filled the robust flavors like garlic, anchovies, cured olives, and capers. Fresh French green beans, sun ripened tomatoes, and fresh herbs compliment the vibrant regional flavors and become even more exceptional with a garlicky vinaigrette. Within each region, every chef and home cook have their particular “must have” spin for this classic salad. All the other ingredients are "optional" , and some ingredients cause serious debate. 

Take a bite, close your eyes then transport your senses to the Côte d’Azur on a hot summer day. 

This recipe can easily be doubled and tripled in size to feed 4-8 people. You may need to adjust the dressing somewhat, but that is easily done. 

Nicoise Salad is best eaten as soon as it is prepared. Arrange it decoratively in a bowl or platter or serve mixed together in a delicious jumble of fresh ingredients tossed with the vinaigrette. With all the ingredients at room temperature.

Course: Dinner, Lunch
Cuisine: French
Keyword: Dinner Salad, Nicoise Salad, Salade Niçoise
Servings: 2 people
Author: Ginger
Ingredients
Nicoise Salad
  • 2 Yukon gold potatoes about 8 oz (247 g) total
  • 1 small onion peeled and cut in half
  • 2 cloves garlic peeled and smashed and green germ removed
  • 2-3 sprigs of thyme
  • 2 eggs
  • 4 oz (125 g) French Green Beans (Haricots Verts) ends trimmed
  • ½ 4 oz ( 105 g) head of green leafy lettuce like Boston Bibb
  • 1 6.7 oz (190 g) jar tuna in olive oil, such as TonNino
  • ¼ lb. (115 g) grape tomatoes, cut in half use plum tomatoes when they are at the peak of the tomato season
  • ¼ cup (75 ml) black cured olives
  • 1 TB capers brined cured
  • 4 anchovy fillets
  • A handful of fresh herbs either Fines Herbs, tarragon, basil, chives, parsley
Anchovy Vinaigrette
  • 1 clove garlic finely minced
  • 2 anchovy fillets
  • 1 TB minced shallot a small shallot about 1 oz or .5 g
  • 1 tsp Dijon mustard
  • 1 ½ TB red wine vinegar
  • ¼ cup 75 ml) Extra Virgin Olive Oil
  • A couple grinds of fresh black pepper
Instructions
Cook the ingredients:
  1. Fill a sauce pan with water and add the potatoes. Add about 3 tablespoons of Kosher salt to the pot along with a couple of thyme springs, onion and garlic cloves. Bring the water to a boil turn down the heat and gently simmer the potatoes until they are fork tender, about 25 minutes. Depending on the temperature of your simmering water will depend on how long the potatoes need to cook. I check the potatoes every 10 minutes so I do not over cook them.

  2. Once done, remove the potatoes from the sauce pan and set aside to cool.
  3. While the potatoes are cooking, fill a bowl with ice and water and set aside.
  4. If adding eggs to your Nicoise Salad, place the eggs in a sauce pan and fill the pan with water. Bring the pot to boil then turn down the heat to a gentle simmer. Cook the eggs for 7- 8 minutes. Ideally you want medium-boiled eggs when the yolks are set but not cooked all the way through, but not runny. 

    Turn off the heat and add the eggs to the ice bath. When the eggs are cool enough to handle, gently roll the egg back and forth on the counter to crack the egg shell. Peel off the shell, with the egg submerged in the ice bath for an easy peel. Set the eggs aside. If you are making these in advance, store the peeled eggs in a bowl with filled with water in the refrigerator.

  5. Make another ice bath for the green beans.
  6. Fill the pot you used for the potatoes or eggs with fresh water and bring to a boil. When the water comes to a boil, add a large pinch of Kosher salt and the prepared green beans. Once the water returns to a boil, remove the green beans and add them to the ice bath. Once cool, remove the green beans from the ice bath and place on a clean lint free kitchen towel and dry. Set aside.

Make the Vinaigrette
  1. If you haven’t already done so, mince the anchovy fillets, garlic and shallots then add to a small bowl.
  2. Add the Dijon mustard and vinegar and whisk until well incorporated. Continue to whisk and add the extra virgin olive oil in a slow and steady stream. Stop pouring the olive oil periodically to whisk and the salad dressing and make sure the dressing is emulsified. 

Assemble the Salad
  1. In a large mixing bowl, add the lettuce leaves if using and pour about 2 teaspoons of vinaigrette over the leaves. Toss the leaves gently with your hands until the greens are evenly coated with the vinaigrette. Divide the lettuce between two large pasta bowls, or large salad plates. Or, arrange the lettuce on one platter large enough to hold the whole salad.
  2. If you wish peel off the potato skins, or leave them on. Slice the potatoes into bite size pieces. Also, if you want the green beans into smaller pieces, cut them in half.

  3. Arrange the green beans, chopped potatoes, chopped tomatoes, tuna fish, anchovy fillets, olives and capers over the lettuce. Drizzle the salad with the vinaigrette, making sure every add-in gets a coating of the salad dressing, especially the potatoes. Cut the eggs into quarter wedges or in half and arrange them on the salad.
  4. Serve immediately at room temperature.

Recipe Notes

If you choose not to add in lettuce, double the amount of fresh green beans to make up for the loss of a green vegetable. You may also want more tomatoes. Also, cut up the green bean into bite size pieces for ease and convenience. 

When tomatoes are in season and perfectly sweet and ripe, substitute the cherry tomatoes with plum tomatoes or other sweet flavored tomatoes. Cut them up into generous bite size pieces.