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 of iced water for a few minutes, then drained
  • 2 ripe, fat tomatoes, thickly sliced
  • ¼ cucumber, roughly chopped
  • 4 radishes, quartered or sliced into slivers
  • 1 egg, hard-boiled, peeled and quartered
  • 1 tsp capers, rinsed
  • 3 tinned anchovy fillets, sliced into slivers
  • small handful of basil leaves (optional)
  • a few olives of choice
  • sea salt and freshly ground black pepper

For the vinaigrette

  • 1 tsp wholegrain mustard
  • grated zest and juice of ½ small unwaxed lemon
  • 2 tbsp olive oil


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).

On a plate or in a wide, shallow pasta bowl assemble all the remaining ingredients. Drizzle the vinaigrette over the top and eat.


- Try using blanched broad beans or asparagus instead of the beans.

- If you like raw pepper, add some chopped red or yellow pepper to the salad.

- Give the salad some extra heft with a small sliced or chopped avocado.