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    Niçoise Salad

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    Niçoise Salad

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 500g baby new potatoes
    • 500g green beans, trimmed
    • 4 eggs
    • 1½ tsp smooth Dijon mustard
    • 1 clove garlic, finely chopped
    • 3 tbsp white wine vinegar
    • 150ml extra virgin olive oil
    • Salt and freshly ground pepper
    • 4 x 150g tuna steaks
    • 8 anchovy fillets, cut into strips
    • Handful basil leaves, ripped
    • 1 red onion, finely sliced
    • 250g baby santa plum tomatoes, halved
    • 12 black olives
    • 4 cos lettuce hearts, trimmed


    1. Cover the potatoes with cold water in a pan. Cover, bring to the boil, and boil for 15 minutes or until tender. Drain. Drop the beans into a pan of boiling water and cook for about 8 minutes until very tender. Drain and spread on a plate to cool. Put the eggs in a pan, cover with cold water and bring to a simmer. Simmer for 8 minutes, drain away the water and leave under a running cold tap for 5 minutes.
    2. Meanwhile, whisk together the mustard, garlic, vinegar and all but 1 tbsp olive oil to make a vinaigrette. Season. When the beans are tepid, dress them in 1/3 of the vinaigrette. Peel the potatoes. Cut into thick slices and mix in 1/3 of the vinaigrette.
    3. Meanwhile, preheat a griddle pan on a medium-high heat. Brush the tuna steaks with 1 tbsp olive oil. Season to taste. Sear for about 3 minutes each side. The time will vary according to thickness; remove from the griddle while slightly pink inside as it will continue to cook. Leave to cool, then break into chunks. Put in a large bowl with any juices.
    4. Add the anchovies, basil, onion, tomatoes and olives to the tuna.
    5. Add the lettuce (ripping the large leaves into pieces). Peel the eggs, quarter and add with the beans, potatoes and remaining dressing. Gently mix and serve.

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