Nicoise Salad
“Composed salad from Nice with tuna, hard-boiled eggs, green beans, olives, tomatoes, and anchovy dressing.”
Where it comes from
Salad Niçoise, originating from the vibrant city of Nice, is a colorful representation of Mediterranean cuisine that dates back to the early 20th century. This composed salad showcases fresh, local ingredients like tuna, hard-boiled eggs, and olives, reflecting the region's coastal flavors. Interestingly, the salad is often prepared differently across France, with variations depending on local preferences and seasonal availability.
On the Palate
How it's made
4 steps · Show ↓25 min active
How it's made
4 steps · Show ↓- 15 min
In a pot of salted boiling water, blanch the green beans until bright green and tender-crisp, about 3 minutes. Immediately plunge them into ice water to stop cooking.
Watch outDon't overcook the beans; they should remain bright green and slightly crisp.
- 210 min
Arrange the tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and tuna on a large platter. Scatter the blanched green beans over the top.
- 35 min
In a small bowl, whisk together olive oil and lemon juice to make a simple dressing. Drizzle over the salad, ensuring even coverage.
- 45 min
Garnish with freshly cracked black pepper and serve immediately. The salad should be vibrant and inviting, with a balance of flavors and textures.
