Salade Niçoise (Salada nissarda) Recipe
Salade Niçoise (Salada nissarda)
Flavors of Nice
Total time: less than 15 minutes

Preparation time: Under 15 minutes

Cooking time: None

Difficulty: Easy
Chef's Note

One of the treasures of the cuisine of Nice, salade niçoise is known worldwide - though countless crimes have been committed in its name!

It is not a tossed salad and should not contain any cooked vegetables, only raw. This is why it changes according to the season. The fresh shelled beans are included only in the spring when they're young and crisp - the same applies to the little artichokes, picked before they develop their beard.

A symbol of the south, of the Mediterranean and of Provence, the salade niçoise is a colorful still-life, like the ones that fascinated Cézanne, Renoir and Matisse who came to paint on the Côte d'Azur. It is a healthful and complete meal that needs only a crunchy baguette to round it out.

Choose your tomatoes carefully, preferably vine-ripened fruit and not the pale imitations that have been stored in supermarket refrigerators.

For 6 servings

- 1 tsp. Dijon mustard
- 2 Tbsp. red wine vinegar
- 6 Tbsp. Nice AOC olive oil
- salt and pepper

- 6 firm ripe tomatoes
- 1 small green pepper
- 3 green onions (or 1 white onion)
- 2 handfuls of arugula or mesclun (mixed salad greens)
- 3 hard boiled eggs
- 1 large can of plain tuna
- 12 desalted anchovy fillets
- 1 handful of Nice AOC black olives
- 3 small poivrade (violet) artichokes (depending on the season)
- 300 g (10 oz.) fresh shelled beans
- 10 basil leaves (optional)
- 1 celery heart
- 1 small cucumber

At L'Ardoise Restaurant in Nice, the chef:
- Adds 50 g (2 oz.) radish
- Uses red pepper instead of green
- Always serves the tomatoes at room temperature
- Rubs the salad bowl with a clove of garlic
  1. Cook the eggs in boiling water; chill in cold water and peel.
  2. In a bowl, prepare the vinaigrette and add the finely chopped onion. Clean the artichokes and slice thinly.
  3. Shell the beans. Quarter the tomatoes.
  4. Slice the pepper into thin rings.
  5. Slice the cucumber and celery heart.
  6. Quickly wash the arugula or mesclun and dry it.
  7. Place all the vegetables in the salad bowl and pour on the vinaigrette. The ingredients should not be tossed, but rather arranged, overlapping, on a bed of greens to create a colorful tableau.
  8. Garnish with the flaked tuna, sliced or quartered hardboiled eggs, anchovy fillets and black olives.
  9. Snip the basil leaves and add them at the last moment. Serve.

Serve a chilled pastis with water in a tall glass (for the fennel flavor)

or an aromatic minerally white wine from Provence

More recipe ideas

In collaboration with Nice-Rendez-Vous

L'Ardoise Restaurant is located at 31 boulevard François Grosso in Nice

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