Salad Niçoise

by Sue Taggart

Otherwise known as a combination Mediterranean salad, this wonderful salad can be arranged any way the mood takes you and makes a great summer meal with a fresh, crusty baguette! It reminds me of the South of France and I can hear Julia Child in my head as I toss the ingredients together and pour the wine….Bon Appetite!

Serves 6:


2 c      cooked, cold green beans- haricot vert the small French Beans are the best

6         hard boiled eggs, peeled and quartered

2         cans tuna in chunks, or you can use fresh seared tuna (also a great way to use any left over cooked tuna)

3-4      vine ripened tomatoes cut into chunks (or 20 cherry tomatoes)

1          Boston lettuce, separate leaves, wash, drain and dry

3 c       baby potatoes cooked, cold and cut in half

1 c       pitted black olives

12        canned anchovy fillets, drained

3 tbsp capers, drained


French Dressing:

This is Classic Julia! Not to be confused with an American style “French Dressing,” this is a traditional French Vinaigrette.

4 tbsp    good wine vinegar

1/2 tsp   salt

12 tbsp   olive oil

1/2 tsp   dry mustard

1/2 tsp   black pepper

Put all the ingredients in a screw top jar and shake vigorously for 30 seconds to thoroughly blend.

For the final touch you can add 1Tbs of minced green herbs to the dressing before serving – parsley, chives, tarragon, basil, whatever you have to hand—or a teaspoon of dried herbs.

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