Salad Niçoise

It’s not hard to see why this salad is a stone cold classic – it’s delicious, substantial, easy to make and appears to contain all known food groups. If you’re lacking in any particular ingredient just leave it out, or substitute with anything you have to hand – once you have tuna, eggs and green beans in there then anything goes really. Serves 2 ish.



300g potatoes, unpeeled, cut into chunks

3 large eggs

75g green beans

1 little gem lettuce

2 jarred red peppers

1 tin of tuna

75g olives of choice (make sure they’re pitted)

Small handful chopped parsley


4 tbsp olive oil

2 tbsp white wine vinegar

3 anchovy fillets

1 tbsp capers

1 tsp dijon mustard

Plenty of salt + pepper


  1. Boil a large pan of water, add in the potatoes, eggs, and a good pinch of salt and cook for 6 minutes.
  2. Throw in the green beans and cook for a further 4 minutes. Drain, lift out the eggs, and sit them under cold running water for a minute, then peel and quarter them.
  3. While that’s all happening, pull apart the lettuce, rip the red peppers into strips, and start to assemble the salad.
  4. Make the dressing by chopping up the capers and anchovies and putting them and all of the other dressing ingredients in a jam jar and giving it a good shake.
  5. Then it’s just an assembly job – load up your plate, drizzle over the dressing and tuck in.

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