Salade Niçoise

Serve salade Niçoise either in a bowl or a plate.


1 lb potato (waxy potatoes, scrubbed)
3 c green beans (washed, ends trimmed)
2 lettuce (small tender lettuce such as Cos, washed, trimmed and crisped)
1 cn anchovy (anchovy fillets, about 8 fillets)
16 olives (black or green, pitted and halved)
8 egg (hard boiled, peeled and cut into quarters)
8 tomato (medium, washed and cut into wedges)
2 T parsley (finely chopped)


  1. Cook the potatoes in boiling salted water until tender, about 20 minutes. Drain and let cool. Once cooled, peel and cut into 1/5 inch slices.
  2. Cook green beans in boliling salted water. Drain and cool under cold running water to stop cooking. Cut into 2 inch pieces.
  3. Line a salad bowl with lettuce. Combine potatoes and green beans and place over the lettuce.
  4. Place the drained, flaked tuna in the center. Arrange egg quarters, tomato chunks, anchovy fillets and olives around the tuna.
  5. Pour dressing over the salad. Sprinkle with chopped parsley, if using, and serve.
Total time
40 minutes
Cooking time
Preparation time
8 servings


Substitute lettuce with 6-8 cups mixed salad leaves. If preparing the salad later, store cooked green beans and cooked, sliced potatoes, covered, in the refrigerator.

Green beans are also know as string beans, French beans, or haricot verts.

easy, salad
appetizer, side dish
French food recipes