Salade Niçoise

Niçoise Salad

This salad is a meal in itself when served with French bread and a rich dessert. It is also a good accompaniment to a meal, such as fish stew that needs a vegetable and a salad. Omit the tuna when the salad accompanies fish or meat meals, and if potatoes appear on the menu, omit them too. There are as many ways to make this salad as there are cooks in Nice. It is comparable to our “Chef’s salad, ” that is to say, a salad created by the cook to go with the meal.


  • Lettuce to line the bowl
  • 3 tomatoes, peeled and quartered
  • 1 cup cooked, cut green beans
  • 2 small, cooked red potatoes, diced
  • 3 hard-cooked eggs, quartered
  • 1 onion, thinly sliced
  • 1 green pepper, sliced in thin rounds
  • 12 small, Italian black olives
  • 1 small can white tuna (optional)
  • Minced fresh chervil (lots), or parsley


  • 1 large clove garlic
  • 6 anchovy fillets
  • ¼ teaspoon salt
  • Freshly ground pepper
  • Dash sugar
  • 1 teaspoon dried chervil
  • ¼ teaspoon basil
  • 1 tablespoon vinegar
  • 7 tablespoons olive oil


  1. In making this salad one tries to arrange the vegetables in the salad bowl as attractively as possible. The dressing is then poured over the “pretty as a picture” salad and it is then destroyed in tossing.
  2. Begin the salad by lining the bowl with crisp leaves of lettuce and then arrange the vegetables in circles, in pie-shaped wedges like a wheel, or in bunches of the same thing.
  3. Make the dressing. Mash garlic in mortar with pestle. Add anchovies, salt, pepper, sugar, chervil, and basil. Continue to mash. Add vinegar and oil. Mix well. Let age several hours. Spoon over the salad, toss at the table, and serve.