Salad Niçoise Recipe
Mixed Salad with Flated Tuna, Boiled Eggs, Olives, Tomatoes, Potatoes & Fine Beans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Dressing
Method
Salad
Prepare potatoes
Place whole small potatoes in a saucepan and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a gentle boil, then simmer until fork-tender, about 12–15 minutes depending on size. Drain and let sit a few minutes to steam dry, then cut larger potatoes into halves or quarters so pieces are roughly bite-sized. Set aside to cool slightly.
Cook eggs
While potatoes cook, place eggs in a small saucepan and cover with cold water by 2 cm. Bring to a gentle boil, then reduce heat and simmer 9 minutes for firm but still creamy yolks. Transfer eggs to an ice bath for 5 minutes, peel, and halve or quarter. Reserve.
Blanch beans
Bring a separate pot of salted water to a rolling boil. Add trimmed fine beans and cook until crisp-tender, 2–3 minutes. Immediately plunge the beans into an ice bath to stop cooking and preserve color. Drain and pat dry.
Prepare tomatoes and onions
Cut tomatoes into halves or quarters depending on size. Thinly slice the red onion or shallot and rinse briefly under cold water if you want milder flavor; drain well. Slice cornichons if using.
Assemble salad base
On a large serving platter or individual plates, arrange mixed salad leaves as a bed. Scatter warm (or cooled) potato pieces over the leaves, then add blanched green beans, tomato pieces, sliced onion, olives, capers and cornichons. Flake the drained tuna into large chunks and distribute over the salad.
Add eggs and optional anchovies
Nestle halved eggs evenly around the salad. If using anchovy fillets, place them decoratively on top or alongside the tuna.
Dressing & Finish
Make the dressing: In a small bowl or jar, combine red wine vinegar, Dijon mustard, grated garlic, lemon juice, and honey. Whisk or shake to emulsify, then slowly drizzle in the olive oil while whisking until the dressing is cohesive. Season with salt and freshly ground black pepper; taste and adjust acidity or sweetness as needed.
Dress the salad: Just before serving, drizzle about two-thirds of the dressing over the assembled salad and gently toss or turn components with tongs to coat — be careful to keep tuna in larger flakes. Reserve remaining dressing to serve on the side.
Final seasoning & serve: Sprinkle any remaining olives or capers if desired, check seasoning and add extra salt or pepper to taste. Serve immediately so leaves remain crisp. Provide extra dressing on the side.