Go Back
Print

Salade Niçoise

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A classic French salad combining fresh vegetables, tuna, eggs, and a tangy vinaigrette for a light, flavorful meal.

Ingredients

Eggs

  • 4 pieces uova (hard-boiled and quartered)

Fresh green beans

  • 200 grams fagiolini verdi freschi (blanched)

Potatoes

  • 4 pieces patate di medie dimensioni (boiled and sliced)

Lettuce

  • 1 head lattuga romana (washed and arranged on plate)

Red onion

  • 1 piece cipolla rossa (thinly sliced)

Red pepper

  • 1 piece peperone rosso (cut into strips)

Canned tuna

  • 200 grams tonno sott'olio (drained)

Black olives

  • 100 grams olive nere

Tomatoes

  • 4 pieces pomodori (cut into wedges)

Anchovies

  • 8 filetti filetti di acciughe (optional)

Capers

  • 2 cucchiai capperi

Salt and pepper

  • q.b. Sale e pepe (to taste)

Extra virgin olive oil

  • 6 cucchiai olio d'oliva extra vergine

Red wine vinegar

  • 2 cucchiai aceto di vino rosso

Dijon mustard

  • 1 cucchiaino senape di Digione

Instructions 

  • Boil eggs for 10 minutes, cool, peel, and quarter.
  • Blanch fagiolini in salted water for 5-7 minutes, then cool in ice water.
  • Cook potatoes until tender, peel, and slice.
  • Mix olive oil, vinegar, mustard, salt, and pepper to make vinaigrette.
  • Arrange lettuce on a platter, add vegetables, tuna, olives, anchovies, capers, and eggs. Drizzle with vinaigrette.

Notes

Use fresh ingredients for best flavor. Adjust seasoning as needed.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: French
Keyword: Seafood