Add a French touch to your summer: adults, teens
and children
courses running 14 - 23 January !
Salade Niçoise is a classic summer dish from Nice, France, known for its vibrant mix of
fresh and preserved ingredients.
Tuna, anchovies, olives, eggs, and tomatoes form the base, with green beans and potatoes often added.
A tangy vinaigrette ties it all together, making it perfect for warm days.
Simple to prepare, endlessly customisable—and always delicious.
Serves: 6 people
Prep time:
45-60 min
Difficulty: Moderate
Ingredients:
Vinaigrette
The Salad
Instructions:
Vinaigrette:
1. Place mustard, vinegar and salt and pepper into a small bowl and whisk until the salt has dissolved. (If
you are using garlic, mince half a clove and add to the bowl).
2. Slowly whisk in olive oil until ingredients are emulsified.
3. Add more salt, pepper, or acidity (vinegar or lemon juice) depending on your preference.
Salad:
1. Bring a pot of water to a boil and add your washed potatoes. Lower the heat to a simmer and cook for 20-30
minutes until the potatoes can be poked with the tip of a knife or skewer with no resistance. Drain the potatoes and submerge in cold
water until they are cool enough to remove the skins with your hands. Then cut your potatoes into quarters and set aside.
2. Refill the pot with water and bring to a boil again, add your eggs and cook for 8 minutes (if you prefer
soft boiled eggs cook for 6 minutes). Then remove the eggs from the pot and place in an ice bath to stop them from cooking further. Once
cooled, peel off the eggshells, cut the eggs into quarters and set aside.
3. Wash the green beans and cut off the ends and prepare another bowl of ice water. Using the same pot of
boiling water from the eggs, add 1 tbsp of salt and your beans. You only want to blanch the beans so cook them for 1-2 minutes then remove
from the pot and place in the ice bath.
4. Remove seeds and pith of the capsicum and cut into thing strips.
5. Cut tomatoes into quarters.
6. Leaves olives whole but pit them if necessary and separate the anchovy fillets.
7. Wash lettuce and dry.
8. Drain the tuna of most of its oil and break up into flakes.
9. Remove the stem of the basil and tear up the leaves into pieces.
Salad Assembly:
1. If using garlic, use the other half of the clove from the vinaigrette to rub the serving platter or
individual plates for the salad.
2. Lightly dress the lettuce and place at the base of the dish (it should not overwhelm the other elements).
3. Separately dress the blanched beans, potatoes and capsicum with the remaining vinaigrette.
4. Dress the tomatoes with olive oil and sea salt and season the boiled eggs with salt and pepper.
5. Arrange the dressed ingredients on top of the lettuce and add in the anchovies.
6. Sprinkle the basil and tuna flakes on top. Alternatively, you can gently toss the basil and tuna in with the other ingredients but for presentation purposes leave the tuna and basil atop the other elements.
Top tip: try marinating the tuna in a bit of olive oil, lemon juice, and herbs for 15 minutes before assembling the salad. It adds a
fresh, zesty lift that pairs beautifully with the vinaigrette.
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