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Niçoise salad

Name: Niçoise salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Ingredients: 4 medium free-range eggs; 100g baby salad potatoes; 100g fine green beans, topped and cut in half; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 2 garlic cloves, crushed; 5 tbsp extra-virgin olive oil; 2 little gem lettuces, leaves separated; 6 anchovy fillets, halved lengthways; 12 black olives; Handful of fresh parsley, chopped

Published: 31 Jul 11
Updated: 18 Mar 24

A niçoise is one of the world’s great salad recipes. But what if you’re looking for a niçoise without the tuna? We’ve done the recipe for you here – all beans, potatoes and garlicky dressing goodness.

Easy
August 2011

Test kitchen approved

Serves 4
Takes 15 minutes to make, 15 minutes to cook

Nutrition: per serving

Calories: 266kcals
Fat: 22.8g (4.1g saturated)
Protein: 10.2g
Carbohydrates: 5.7g (1.5g sugars)
Fibre: 2g
Salt: 0.9g

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Ingredients

4 medium free-range eggs
100g baby salad potatoes
100g fine green beans, topped and cut in half
2 tbsp red wine vinegar
1 tsp Dijon mustard
2 garlic cloves, crushed
5 tbsp extra-virgin olive oil
2 little gem lettuces, leaves separated
6 anchovy fillets, halved lengthways
12 black olives
Handful of fresh parsley, chopped

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Method

Put the eggs in a small pan of cold water and bring to the boil. Cook for 4-5 minutes, then plunge immediately into cold water and leave to cool.
Meanwhile, place the potatoes in a pan of cold salted water, bring to the boil, then simmer for 10 minutes until tender, adding the beans for the last 2 minutes of cooking. Drain and refresh the beans in cold water. Leave the potatoes until cool enough to handle, then slice in halves or quarters, if large.
To make the dressing, whisk the wine vinegar and mustard with the crushed garlic, season with a pinch of sugar, sea salt and black pepper, then gradually pour in the oil, whisking until thick.

Peel the eggs and cut into quarters. Put the lettuce leaves in a bowl with the sliced egg, potatoes, beans, anchovies, olives and parsley. Pour over the dressing, mix carefully, then serve.