Salade Niçoise

Preparation info
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By Signe Johansen

Published 2018

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As an anchovy fiend, I prefer this version of the classic Niçoise salad, but please do go ahead and replace the anchovies with tuna (tinned or freshly grilled) or, for an oilier fish hit, sardines (again, tinned or grilled), if anchovies aren’t to your taste.


  • handful of French green beans, blanched and refreshed in iced water
  • 1 small shallot, thinly sliced and placed in a bowl


Start by making the vinaigrette: stir the mustard, lemon zest and juice together in a bowl. Whisk in the olive oil gradually so the vinaigrette emulsifies. If you can’t be bothered, simply place the ingredients in a small jam jar, cover with the lid and give it a really good shake. Season to taste with salt and pepper (bearing in mind that the anchovies will be salty).

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