Traditional salad nicoise

    Traditional salad nicoise


    19 people made this

    About this recipe: Originally, the Nicoise salad was prepared in the South of France for fishermen returning from sea - both tasty and healthy, but also nourishing, cheap and quick to make.

    Serves: 6 

    • For the vinaigrette
    • 1 1/2 tablespoons red wine vinegar
    • 6 tablespoons olive oil
    • salt and freshly ground black pepper, to taste
    • 1 pinch dried rosemary (optional)
    • For the salad
    • 2 small hearts of romaine (cos) lettuce
    • 1 (200g) tin tuna in brine
    • 1 small red onion, sliced
    • 12 pitted black olives
    • 1 small green pepper, seeded and thinly sliced
    • 1 small red pepper, seeded and thinly sliced
    • 3 ripe tomatoes, quartered
    • 3 hard boiled eggs, peeled and halved
    • 6 anchovy fillets
    • a few sprigs fresh parsley, chopped

    Prep:15min  ›  Ready in:15min 

    1. Combine all vinaigrette ingredients and whisk well.
    2. Arrange lettuce leaves in a circular pattern on a serving platter. Sprinkle with the drained tuna, then the onions, olives and sliced peppers. Arrange the egg halves in a symmetrical pattern around the edge of the salad, then do the same with the tomatoes. Make a 'star' in the centre of the salad with the anchovies.
    3. Drizzle the salad with the vinaigrette right before serving. Sprinkle with parsley.


    Traditional salad nicoise
    Traditional salad nicoise
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    A gorgeously simple salad! Love the video too. I served this over the bank holiday and guests loved it. Thank you  -  07 May 2013


    - Rated on  -  30 May 2013

    Write a review

    Click on stars to rate