The first time I had Salade Nicoise was actually this time of year at a seaside café in Nice, France. It was many years ago and the kids played in front of us on the sand while Howard and I had a chilled glass of rosé. Bliss.
You may have read of our recent trip to Provence. So this salad from Nice was top of mind. I’ve made it lots of times over the years in Summertime.
This is our latest Project Design, where Cindy Hattersley, Annie Diamond and I are happy to have two others join us with their delicious summer salads. Elizabeth from Pinecones and Acorns (I’ve followed her beautiful site for years) and Sue from The View From Great Island (is a renowned international food blogger). Be sure to follow their links at the end of the post.
This salad is good for a small group of friends as you can make most of it in advance and then enjoy their company. First, make the salad dressing…I like it on all sorts of salads, too.
Salade Nicoise Main Ingredients
- 1 lb. Fingerling (or other small thin-skinned) potatoes, chopped
- 1/2 bunch radishes, halved
- 6 pearl tomatoes quartered (or 12 cherry tomatoes halved)
- 4 hard-boiled eggs, peeled and halved
- 8 oz. haricots verts (French green beans)
- 1 head butter lettuce leaves to line serving dish
- 2 tbs. chopped parsley (optional) to sprinkle over the salad before serving
- 2 tbs. capers or caper berries
- 1/4 cup pitted Greek olives
- anchovies (I left these off, personal preference)
- 2 lemons halved to grill, rubbed with olive oil
- 1 lb. Ahi Tuna rubbed with olive oil and salt and pepper
Serves Four as the main course.
Salade Nicoise Directions
Have you had this butter (Amazon)? It’s amazing! I think Howard got it at Whole Foods. Pre-heat your grill or stovetop grill pan on high. Rub olive oil on the fish and lemons. Grill lemons cut side down. Grill the tuna on each side for three minutes or less…you still want it rare or pink in the middle. Remove from heat and let sit while you assemble the salad platter or bowl (it will still keep cooking).
Assemble Your Salad Platter
Line the platter with lettuce leaves. Slice the tuna. Since this is for four, I like to put the ingredients on both sides of the platter with the tuna topped with capers in the middle. Sprinkle with the chopped parsley.
Serve with French bread, sparkling water, and Rosé!
Everyone helps themselves with the lemon vinaigrette on the side in a little pitcher.
Please check out these ladies’ delicious summer salad recipes!!