top of page

Nicoise Salad

This beautifully fresh salad from Nice is traditionally made with the glorious canned or jarred tuna that can be found in the markets of France and are a far cry from what is available in the United States. You can find excellent French, Spanish or Italian canned tuna at gourmet markets. However, if you struggle, a can of good white albacore in water will make an acceptable substitution.

Simon Majumdar's Nicoise Salad.

Nicoise Salad Recipe

(Serves 4)


  • 10 oz Wild Albacore Tuna

  • 1 Small Head of Butter Lettuce

  • 1 lb Green Beans (Boiled in salted water for 4 minutes, then cooled in ice water)

  • 1 lb Cherry Tomatoes (Sliced in half lengthways)

  • 1 lb Small Red Potatoes (Boiled, cooled and sliced)

  • ½ Cup Pitted Black Olives (Sliced in half lengthways)

  • 4 Eggs (Boiled to Medium and cooled in ice water. Peeled and cut in half lengthways)

  • 1 English Cucumber (Peeled, de-seeded and cut into chunks)

  • 6 Radishes (Sliced thinly)

  • ¼ Cup Extra Virgin Olive Oil

  • 2 Teaspoons Champagne or White Wine Vinegar

  • ¼ Teaspoon Anchovy Paste (Optional)

  • 1 Clove Garlic (Crushed)

  • Salt

  • Pepper

  • ½ Cup Italian Parsley (Chopped)



  1. A Nicoise Salad can be served composed (all the ingredients laid out individually as in the picture) or pre-tossed. I prefer to do the former so people can help themselves to as much of each ingredient as they prefer.

  2. Place the olive oil, champagne vinegar, garlic, anchovy paste, salt and pepper in a small sealed jar and shake to emulsify into a vinaigrette. Taste to see if you need to add more oil or vinegar.

  3. Take a large white serving platter and cover it with a layer of butter lettuce.

  4. Flake the albacore tuna into large pieces and place in the center of the platter.

  5. Lay the other ingredients around the tuna (see picture).

  6. Place eggs yolk side upwards around the tuna.

  7. Sprinkle the dish with the chopped parsley.

  8. Drizzle all of the ingredients, including the tuna with the vinaigrette.

  9. Sprinkle a little sea salt and pepper over the dish, and serve.

bottom of page