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French Cuisine Recipes: Provençal Salad (Salade Niçoise)

French Cuisine Recipes: Provençal Salad (Salade Niçoise)

There are probably as many versions of this salad as there are cooks in Provence. With good French bread, this regional classic makes a wonderful summer lunch or light supper. You may also listen to the recipe by pressing the play button below:
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizers, Easy Recipes, Salads, Seafood, Side Dishes
Cuisine French
Servings 4
Calories 569 kcal


  • 225 g/8 oz French beans
  • 450 g/1 lb new potatoes, peeled and cut into 2.5 cm/1 in pieces
  • White wine vinegar and olive oil, for sprinkling
  • 1 small Cos or round lettuce, washed, dried and torn into bite-size pieces
  • 4 ripe plum tomatoes, quartered
  • 1 small cucumber, peeled, seeded and diced
  • 1 green or red pepper, thinly sliced
  • 4 hard-boiled eggs, peeled and quartered
  • 24 Niçoise or black olives
  • 225 g/8 oz can tuna in brine, drained
  • 55 g/2 oz can anchovy fillets in olive oil, drained
  • Basil leaves, to garnish
  • Garlic croûtons, to serve
  • #For the Anchovy Vinaigrette#
  • 20 ml/1 heaped tbsp Dijon mustard
  • 55 g/2 oz can anchovy fillets in olive oil, drained
  • 1 garlic clove, crushed
  • 60 ml/4 tbsp lemon juice or white wine vinegar
  • 125 ml/4 fl oz/1/2 cup sunflower oil
  • 125 ml/4 fl oz/1/2 cup extra virgin olive oil
  • Freshly ground black pepper


  • First make the anchovy vinaigrette. Place the mustard, anchovies and garlic in a bowl and blend together by pressing the garlic and anchovies against the sides of the bowl. Season generously with pepper. Using a small whisk, blend in the lemon juice or wine vinegar. Slowly whisk in the sunflower oil in a thin stream and then the olive oil, whisking until the dressing is smooth and creamy.
  • Alternatively, put all the ingredients except the oil in a food processor fitted with the metal blade and process to combine. With the machine running, slowly add the oils in a thin stream until the vinaigrette is thick and creamy.
  • Drop the French beans into a large saucepan of boiling water and boil for 3 minutes until tender, yet crisp. Transfer the beans to a colander with a slotted spoon, then rinse under cold running water. Drain again and set aside.
  • Add the potatoes to the same boiling water, reduce the heat and simmer for 10—15 minutes until just tender, then drain. Sprinkle with a little vinegar and olive oil and a spoonful of the vinaigrette.
  • Arrange the lettuce on a platter, top with the tomatoes, cucumber and pepper, then add the French beans and potatoes.
  • Arrange the eggs, olives, tuna , and anchovies on top and garnish with the basil leaves. Drizzle with the remaining vinaigrette and serve with garlic croutons.
    French Cuisine Recipes-Provencal Salad-Salade Nicoise-french food-
    French Cuisine Recipes-Provencal Salad-Salade Nicoise-french food-
    #Cook’s Tip# To make garlic croûtons, thinly slice a French stick or cut larger loaves, such as rustic country bread, into 2.5 cm/1 in cubes. Place the bread in a single layer on a baking sheet and bake in a 180°C 350°F/Gas 4 oven for 7-10 minutes or until golden, turning once. Rub the toast with a garlic clove and serve hot, or cool then store in an airtight container to serve at room temperature.
Keyword Fish recipes, Salad recipes