Culinary Institute of America Recipe
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Salade Niçoise

Summer in Provence can be dry and sweltering. Enjoying a salade niçoise with a very cold bottle of French rosé is a great way to keep cool. You can make the salad using any good-quality canned tuna in oil. If you can’t find haricots verts, use thin, regular green beans.
Salade Niçoise recipe by the CIA - F




  • 2 cups fingerling potatoes
  • 1 1/2 tsp olive oil


  • 2 tbsp white wine vinegar or lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 tsp finely chopped shallots
  • 1 tbsp prepared Dijon mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste


Makes 6 Servings

  • 1 head bibb lettuce, leaves separated, washed, and dried
  • 1 cup plum tomato concassé, cut into quarters
  • 1 yellow bell pepper, seeded and thinly sliced into strips
  • 3 radishes, thinly sliced
  • 1/2 cup tuna canned in olive oil, drained
  • 6 hard-boiled eggs, quartered
  • 2 cups haricots verts or green beans, ends trimmed, blanched
  • 12 anchovy fillets
  • 1/4 cup finely chopped chives
  • 36 niçoise olives, pitted, if desired
  • Salt, to taste
  • Freshly ground black pepper, to taste


  1. To prepare the potatoes: Put the potatoes in a medium pot with enough salted water to cover and bring to a boil over high heat. Reduce the heat to establish a simmer and cook until tender, about 8 minutes. Drain the potatoes and set aside until cool enough to handle. Peel the potatoes and slice them lengthwise in half (or quarter them, depending on the size). Reserve in the olive oil.
  2. To make the vinaigrette: Whisk together the vinegar or lemon juice, olive oil, shallots, and mustard until the mixture is well-combined. Season with salt and pepper.
  3. To compose the salad: Dress the lettuce leaves very lightly with the vinaigrette. Reserve the leftover vinaigrette. Line a salad platter with the dressed lettuce leaves.
  4. Arrange the tomatoes, bell pepper, radishes, tuna, eggs, haricots verts or green beans, anchovies, chives, olives, and potatoes in rows on top of the lettuce. Dress with a drizzle of the remaining vinaigrette and season with salt and pepper.

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