Salade Nicoise Recipe

If you are looking for a really elegant salad that is not only colorful but filling to serve as a main course, then cannot go wrong with the Salade Nicoise Recipe. This gorgeous dish was invented in the provence-Alpes-Côte d’Azur of France, along the Mediterranean. The fine quality olives, plenteous seafood and sun-drenched climate of this beautiful region are well represented in this French classic.

Salade Nicoise is a pleasant blend of tomatoes, greens, potatoes, lettuce, olives, capers, Nicoise olives, shelled shrimp, basil or parsley and beans. Moreover, the coating of vinaigrette dressing gives it a perfect overall finishing touch and taste. The beauty of this amazingly colorful salad is that you can replace its ingredients you like for those you do not like.

This vibrant dish is basically a “composed salad,” which means that each of its components is prepared separately. Later on the components are arranged on large serving platter for an eye-catching presentation.

The preparation of Salade Nicoise is lengthy but very simple. Traditionally, this amazing salad is dished up with crusty bread in order to convert it into a healthy and fulfilling meal.

Give this simple Salade Nicoise Recipe of step by step a try at home, and we are sure that you will love it and add this traditional dish to your lunch or dinner menu:

Preparation time: 25 to 30 minutes
Cook time: 20 to 25 minutes
Serving size: 06
Utensils needed: non-sticking sauce pan or skillet, boiling pot, cutting board, sharp knife, whisk, spoon, fork, mixing bowl, large serving platter or dish, stove, colander or sieve

Calories: 585
Fat: 14 g
Cholesterol: 245 mg

Salad’s Ingredients:

– 1 ½ pounds potatoes – new or waxy potatoes are preferred
– 1 ½ pounds best quality green beans – preferably thin haricot vertes
– 4 perfectly ripe tomatoes – finely quartered
– Extra virgin olive oil
– 1 large head of lettuce – Boston lettuce are preferred
– 3 hard boiled eggs – finely halved
– 2/3 cup Nicoise Olive
– 3 to 4 tablespoons rinsed capers – preferably salt packed
– 4 tablespoons chopped fresh basil or parsley
– 1 ½ pound raw shelled shrimp

Vinaigrette’s Ingredients:

– 1 tablespoon mustard – Dijon mustard is preferred
– 1 shallot – finely chopped
– ¼ teaspoon sea salt or kosher salt
– Freshly ground black pepper – several grinds
– ¼ cup red wine vinegar
– ¾ cup extra virgin olive oil


  • 1

    First, prepare the vinaigrette dressing. Take a medium glass bowl and add in mustard, finely chopped shallot, sea salt or kosher salt, several grinds of the freshly ground black pepper, red wine vinegar and extra virgin olive oil. Pick a whisk or a fork and beat the ingredients vigorously until smooth and form a rich dressing. Cover the bowl with plastic wrapping sheet or simply place a flat plate at the top and leave it to marinate until your prepare the other components of the salad.

  • 2

    Take a non-sticking sauce pan and heat it on the stove with high heat. Pour in some extra virgin olive oil and spread it all over the surface of sauce pan. Set the saucepan on stove again and let the oil warm. In the mean time, season the shrimp or scallops with some salt and freshly ground black pepper.

  • 3

    Now, place this mixture in the warm saucepan and fry it for few minutes until finely tender, stirring constantly. Remove the saucepan from heat and set aside.

  • 4

    Bring a pot of water to boil over medium-high heat and add in the potatoes. Cook them for few minutes until tender and drain with a sieve. Rinse under cold running water until cool slightly to handle and drain once again. Now, place the potatoes on a large cutting bowl and slash them medium slices with the help of a thin but sharp knife.

  • 5

    Shift the potato slices into a medium mixing bowl and toss with¼ cup of the dressing until finely coated. Leave the mixture for some time so that the potato slices absorb the dressing thoroughly.

  • 6

    Grab a pot and pour in some cold water. Add in some salt, cover the pot and set it on your stove with a medium-high heat range. Bring the salted water to boil and add the best quality green beans into it. Now, cook the beans for few minutes until lightly tender. Wear thick gloved and drain the cooked beans with the help of a colander or sieve, protecting yourself from the steam of boiling water. Now, rinse the cooked beans under cold water until the cooking stops and drain them again until dry. Set aside until you boil the eggs.

    Note: Make sure that the beans are neither over-cooked nor under-cooked.

  • 7

    Place the three large eggs in a small pot and pour in cold water until they are completely covered. Top with 1 to 2 teaspoons of common salt and place the pot on the stove with a medium-high range of heat. Cover the pot by placing its lid at the top and bring the water to boil. Reduce the heat of your stove to medium range and let the eggs simmer for 5 to 6 minutes. Take away the pot from heat, drain the boiling water and shift the boiled eggs into a bowl of cold water and let them stand for few minutes until thoroughly cool. Drain the water once the eggs are cool and peel them carefully. Place the hard boiled eggs on a cutting board, slash them into medium slices and set aside for now.

  • 8

    Take a large head of lettuce, rinse it and drain. Set the lettuce on a cutting board, take a sharp knife and tear it into individual leaves.

  • 9

    Now, arrange the lettuce leaves around the large serving platter or dish.

  • 10

    Pick 4 perfectly ripe tomatoes, rinse them, drain and cut them into quarter slices. Line up the tomato slices on the platter or serving dish, the way you want.

  • 11

    Now, arrange the boiled beans, and coated potato slices in the platter or dish in order to make an attention-grabbing presentation.

  • 12

    Drizzle the remaining dressing over the vegetable mixture on your platter and mix up very lightly just to coat the ingredients.

  • 13

    Put up the hard-boiled egg slices, olives, and the rinsed capers over the top of the mixture on the dish or platter. Sprinkle the finely chopped fresh basil or parsley all over the salad. Now, unseal the previously prepared seafood mixture in the bowl and scoop it at the top of the vegetable mixture on the platter or serving dish.

  • 14

    The gorgeous Salade Nicoise is all set to rock; serve it as it is or decorate with a fine lightly chilled French rose for a complete French classic experience.

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