Salad Niçoise

Salad Niçoise

Recipe by Nici Wickes for NZ Eggs
3.8 from 5 votes
Course: lunch, dinner, saladsDifficulty: Easy


Prep time


Cooking time


Total time



This French classic is a celebration of texture and flavour. Various ingredient combinations exist – you can add boiled new potatoes, use freshly grilled tuna, add in artichoke hearts etc – but this is a great basic recipe to use that is entirely delicious as is. 


  • 2 eggs

  • 1/4 red onion, sliced very thinly

  • 1 Handful fresh green beans

  • Few handfuls cos or gem lettuce

  • 1/4 red capsicum, thinly sliced

  • 4 cherry tomatoes, halved

  • 100 g canned tuna in oil

  • ¼ – ½ cup black olives

  • 1-2 anchovy fillets, split down the middle

  • Dressing
  • 1/4 cup olive oil

  • 3-4 tbsps red wine vinegar (or use apple cider vinegar or lemon juice)

  • 1 tsp wholegrain mustard

  • 1 small clove garlic, peeled and grated

  • 1/4 tsp salt

  • grind of black pepper


  • Shake the dressing ingredients together in a jar and set aside.
  • Boil the eggs for 6-8 minutes depending on how like them, from medium to hard boiled. In the last 30 seconds drop in the green beans to cook briefly. Drain and refresh with cold water. Peel eggs and cut into quarters.
  • Soak onions in a bowl of water with a dash of vinegar or lemon juice added. After 10 minutes, drain well. This removes any unpleasant pungency.
  • To serve, pour shaken dressing into a large bowl and add lettuce leaves, drained green beans and capsicum. Toss gently to coat then tumble out onto serving plate(s). Arrange remaining ingredients on top and drizzle over any remaining dressing. Eat up!

Nici’s tips

  • Make sure you warn guests if using un-pitted olives! 
  • Make double the dressing as it keeps for ages and will perk up any salad you make
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