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Salade Nicoise

Source: Le Cordon Bleu Home Collection - Summer
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Active Time:  20 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 4
Salade nicoise is a typical southern dish from Nice, usually containing tomatoes, tuna and black olives. Originally this salad did not include cooked vegetables, but as it began to appear on menus around France, local chefs made their own adaptations, including the addition of potatoes.
3/4 cup olive oil
1 bay leaf
4 sprigs of fresh thyme
1 piece of fresh tuna, about 3/4 lb., skin removed
10 oz. waxy or boiling potatoes
1/2 lb. green beans
3 tablespoons white wine vinegar
1 green bell pepper, cut into julienne strips (see Chef's tip)
1 red bell pepper, cut into julienne strips
2 red onions, thinly sliced
1 butterhead lettuce, such as bibb or Boston
4 tomatoes, cut into quarters
4 hard-cooked eggs, peeled and quartered
1 3/4 oz. can anchovy fillets, drained
30 black olives
Salade Nicoise Recipe at
Preheat the oven to 300 degrees F. In a small flameproof baking pan, place the oil, bay leaf, thyme and tuna. Warm over low heat for 5 minutes, then place in the oven for 30 minutes, or until the tuna feels firm. Allow to cook for 20 minutes in the oil, remove the tuna and place on a rack to drain. Strain the oil and set aside.

Put the unpeeled potatoes in cold, salted water. Bring to a boil and cook for 30-35 minutes, or until the tip of a knife easily pierces them. Remove from the water and allow to cools. Peel, then slice into thick rounds.

Trim the beans and cook in boiling sated water for 8 minutes, or until tender. Refresh in cold water and drain.

Whisk the vinegar and some salt together, then gradually whisk in the reserved oil to make the vinaigrette.

Toss the potatoes, green beans, bell peppers and onions with a little vinaigrette and season to taste with salt and black pepper. Break the tuna into bite-sized pieces and mix with some of the vinaigrette. Arrange a few leaves of lettuce on each plate. In the center, place a mound of the potatoes. Top with the green beans, bell peppers and onions and finish with the tuna. Alternate the tomato and egg quarters around the edge and finish with the anchovies and olives. Serve the remaining vinaigrette on the side or drizzle over the salad just before serving.

CHEF'S TIP: Julienne strips are strips of vegetables, the size and shape of matchsticks.

Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 780
Fat. Total: 58g
Fiber: 7g
Carbohydrates, Total: 34g
Sodium: 850mg
% Cal. from Fat: 67%
Cholesterol: 255mg
Protein: 35g
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