Salade Niçoise


Adapted from The Herb Garden Cookbook by Lucinda Hutson

Various components may be made ahead and chilled (click on each for recipe):
Lemon-Herb Vinaigrette
Lemon Balm Potatoes
Lemon Thyme-Scented Green Beans


Salade Niçoise


For 2 Person(s)


  • 1/2 head each of butter and red-tipped lettuces
  • Lemon Thyme-Scented Green Beans
  • Lemon Balm Potatoes
  • 1/4 pounds Niçoise olives
  • 1 red onion, thinly sliced
  • 18 red cherry and golden pear tomatoes, or 2 ripe tomatoes, cut in wedges
  • 4 hard-boiled eggs, quartered
  • Anchovy fillets
  • 1 Large handful of fresh lemon-scented herb sprigs, loosely chopped
  • Cooked Tuna
  • Lemon-Herb Vinaigrette
  • Capers
  • Salt and freshly ground pepper, to taste
  • 2 lemons, cut into wedges

Salade Niçoise Directions

  1. Compose salad by lining large platter with lettuce leaves. Embellish with clusters of green beans, potatoes, olives, onions, tomatoes, eggs, anchovies and herbs.
  2. Slice tuna and place in center, and drizzle with vinaigrette.
  3. Sprinkle with capers and garnish with anchovy strips and lemon wedges. Serve remaining vinaigrette at the table.

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