Salade Niçoise is an iconic French salad from Provence in the south of France – more precisely from Nice, the city it is named after. It is known for its fresh, simple ingredients and its fine balance of flavour and texture, which has made it a true classic of French cooking.
The classic Salade Niçoise is made with crisp salad leaves, cold boiled potatoes, green beans (haricots verts), fresh tomatoes, red onion and tinned tuna.
Together they make a main-course salad that is both filling and full of flavour. The salad is finished with a vinaigrette that ties all the flavours together and completes the dish.
Salade Niçoise is a perfect main-course salad, ideal for lunch or a light dinner. It is healthy and nourishing, but also delicious and easy to make. It is a fine example of how a few good ingredients can create a dish full of French charm and flavour.
Whether you want to bring a little French elegance to your everyday menu or are looking for a lovely dish to serve to guests, this classic Salade Niçoise is sure to become a favourite. Bon appétit!
Salade Niçoise
Ingredients
Salade Niçoise
- 300 g fine green beans (haricots verts)
- 6 eggs
- 500 g potatoes, boiled and cooled
- 3 tins tuna, drained
- 4 handfuls salad leaves
- 200 g tomatoes, halved
- 1 red onion, cut into thin strips
Vinaigrette
- 6 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 1/2 tsp Dijon mustard
- 1 tsp honey
- 1 small shallot, finely chopped
- 2 tbsp parsley, finely chopped
- Salt and freshly ground pepper
Method
Vinaigrette
- Combine the vinaigrette ingredients and stir well. Season to taste with salt and freshly ground pepper.
Salade Niçoise
- Boil the eggs for 8-9 minutes depending on size, leave them to cool, then peel and halve them.
- Cook the green beans in a pan of salted water for about 4-5 minutes, then rinse them in plenty of cold water. Cut them into bite-sized pieces.
- Cut the potatoes into bite-sized pieces as well.
- Divide the salad leaves between 4 plates along with the potatoes, tomatoes, green beans and red onion.
- Add the eggs and the tuna and spoon the vinaigrette over the 4 salads.
- Finish with a little extra freshly ground pepper before serving, if you like.
Nutrition
Premium
PS..måske jeg kunne lave den uden kartoflerne, hvis blot til forret?
Hej, kunne man servere den som en forret? Eller er det for voldsomt? PS din asiatisk stirfry…alle var vilde med den…også de som ikke er til asiatisk mad
Hej Hannah
Det kan du sagtens ja – du skal bare gøre portionerne mindre. Så til 4 personer så kun 1/2 portion.
Synes du skal beholde kartofler i opskriften, de er så lækre i salaten, så hellere blot justere mængderne generelt så det bare bliver en fin lille forret:)
Og tusind tusind tak for de søde ord, hvor gør det mig glad at høre:)
Warm wishes, Dianna
Dejlig salat
Hej Lone
Hvor gør det mig glad at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Jeg elsker simpelthen den salat – god ide med dressingen.
Hej Jesper
Det er dejligt at høre – tusind tak 😉
Warm wishes, Dianna