Is a Niçoise salad a main course or appetizer?

A Niçoise salad can be eaten as either an appetizer or a main course, depending on the size of the portion and the combination with other dishes.

Can you make a Niçoise salad vegetarian?

Yes, you can make a Niçoise salad vegetarian by omitting the tuna and anchovies and replacing them with, for example, roasted vegetables, tofu, or extra vegetables.

How long should you boil the eggs for a nicoise salad?

Boil the eggs (at room temperature) for exactly 6 minutes in boiling water. This way, you get a wonderfully soft-boiled egg with a creamy, slightly runny yolk that tastes fantastic in combination with the baby potatoes and the dressing. Rinse them immediately in cold water after cooking to stop the cooking process.

Can you prepare this salad in advance?

Certainly! You can steam and fry the baby potatoes, boil the eggs, chop the vegetables, and make the dressing beforehand. Keep everything covered in the refrigerator. Grill the fresh tuna preferably just before serving and add the dressing to the salad only at the very last moment, so the leaves remain nice and crispy.

Nicoise salad recipe

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30min

•

Easy

Bring the feeling of the sunny Côte d'Azur right to your own dining table! This iconic meal salad is the perfect proof that eating healthy can be incredibly tasty and super easy. Forget canned tuna, because for the tastiest version we naturally choose briefly grilled, juicy fresh tuna steaks. Combined with crispy fried baby potatoes, soft-boiled eggs, ripe tomatoes, black olives, and savory anchovies, this plate is one big celebration of textures and flavors. The real secret of this dish? It is undoubtedly the tangy nicoise dressing based on finely chopped shallots, quality red wine vinegar, and a generous spoonful of sharp mustard. In no time, you can prepare this colorful eye-catcher for the whole family or for a cozy dinner with friends.

Ingredients

What do you need?

Quantity: 4P

The salad
Olive oil
4 soft-boiled eggs (6min, at room temperature)
4 fresh thick tuna steaks
12 anchovy fillets in oil
0.5 bunch basil
4 tomatoes
1 red onion
300 g baby potatoes, steamed, fried
100 g black olives
1 oak leaf lettuce, washed
150 g mixed greens, washed
4 tsp capers

Dressing
100 ml red wine vinegar
1 tbsp mustard
1 shallot, finely chopped
Olive oil 200 ml
Pepper
Salt

Olive oil
4 soft-boiled eggs (6min, at room temperature)
4 fresh thick tuna steaks
12 anchovy fillets in oil
0.5 bunch basil
4 tomatoes
1 red onion
300 g baby potatoes, steamed, fried
100 g black olives
1 oak leaf lettuce, washed
150 g mixed greens, washed
4 tsp capers

100 ml red wine vinegar
1 tbsp mustard
1 shallot, finely chopped
Olive oil 200 ml
Pepper
Salt

Preparation method

How do you make this?

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Preheat the oven to 190°C

Steam the baby potatoes, place them in a baking dish, drizzle with olive oil, and season with salt and pepper.

Heat a grill or non-stick pan, take the tuna steaks out of the fridge, season with salt and pepper, rub with olive oil, and briefly sear or grill both sides, place on a board and cut into strips.

Divide the lettuce and potatoes and basil on the plates, slice the tomatoes and place them alongside.

Add the tuna and finish with all the other garnishes.

Mix everything together for the dressing and serve alongside.