Salade Niçoise

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Early versions of Salade Niçoise were almost vegetarian, calling for equal amounts of green beans and potatoes, topped with quartered tomatoes, capers, olives, and anchovies, definitely an appetizer to tease the palate. By the 1950s, tuna had entered the picture, and now the salad is invariably served in main-dish portions.


Herb Vinaigrette

  • ¼ cup/60 ml. red wine vinegar
  • 2 garlic cloves, finely chopped


For the vinaigrette, whisk together the vinegar, garlic, mustard, salt, and pepper in a large bowl for 30 seconds to dissolve the salt. Gradually whisk in the oil so the dressing emulsifies and thickens slightly. Whisk in the chervil and thyme, taste, and adjust the seasoning. Set aside.

Put the potatoes in a large pan of salted water, cutting any large ones into 2 or 3 uniform pieces s