Nicoise Salad


  • lettuce leaf, of your own choice
  • 8ounces green beans, cooked but still crunchy
  • 2 -3hardboiled egg, quartered
  • 1small red onion, cut in rings
  • 2 -3tomatoes, skinned and in large chunks
  • 8ounces canned tuna, drained and flaked
  • 1crushed garlic clove
  • 13cup olive, halved or left whole
  • salt & freshly ground black pepper
  • Dressing
  • 2 -3tablespoons olive oil
  • 1tablespoon white wine vinegaror 1 tablespoon sherry wine vinegar
  • 1tablespoon very finely chopped herbs, preferably a mix of parsley, chives and tarragon, approx
  • salt and pepper
  • Garnish
  • anchovy fillet, chopped if desired
  • quartered hardboiled egg
  • sardines, drained from a tin (optional)
  • cucumber, sliced or chunks
  • 1tablespoon chopped small caper


  1. Mix the oil and vinegar for the dressing, add salt, pepper and the herbs.
  2. Toss together carefully, the dressing, beans, eggs (keep one for the garnish), onion, tomatoes, tuna, garlic and half of the olives; add salt and pepper to taste.
  3. Pile in the center of the serving dish on top of the lettuce leaves, make it look as attractive as possible, finish the salad with the garnish ingredients.


You may like