The Real Salade Nicoise

The Real Salade Niçoise
Prepare everything the night before and this makes a great salad for a picnic in the park. When eating the salad, make sure you get a little bit of everything on your fork because the flavors work so well together.

Serves 2


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon mustard
  • 1/2 clove garlic, peeled and minced
  • 2 large eggs
  • 4 cups mixed baby greens
  • 2 small tomatoes, cut into 8 wedges
  • 1/2 medium cucumber slices, peeled, seeded and sliced
  • 1 green onion, thinly sliced
  • 1/2 medium green pepper, seeded and thinly sliced
  • 2 large basil leaves, chopped
  • 20 pitted Niçoise olives
  • 4 ounces good quality tuna packed in oil, drained
  • 4 good-quality anchovy fillets
  • Salt and pepper


  • In a small bowl, mix together olive oil, vinegar, mustard and garlic.
  • Bring water to a boil in a small saucepan over high heat.
  • Gently lower eggs into water and cook 11 minutes.
  • Drain eggs and cover with cold water.
  • When eggs are cool enough, crack and peel them.
  • Slice eggs into quarters and set aside.

To Assemble Salad:

  • mound lettuce in middle of two plates. 
  • Place tomato wedges and eggs decoratively around edge of plate. 
  • Sprinkle cucumbers, green pepper, green onion, and olives over lettuce. 
  • Top with basil, tuna and anchovy fillets.
  • Spoon dressing over top and serve.


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