For a variation on the breezy French favorite, this salmon Niçoise salad skips the standard tuna but keeps in place the jammy eggs, briny olives, crisp-tender green beans, and boiled potatoes (which soak up the zippy, perfectly balanced dressing). Don’t skip the anchovy garnish, which provides salty pops of umami. Filling, packed with veggies, and served cold, this composed salad is one of our ideal summer meals.
Frequently Asked Questions
What does “Niçoise” mean?
In French, “Niçoise” describes a person or thing from Nice, the sunny city on the French Riviera known for its culture and shopping, Mediterranean beaches, and delicious, rustic Provençal cooking. Though this salad may be the most famous, all manner of dishes can be “Niçoise” — for example, chef Ludo Lefebvre makes a Niçoise pasta with a sauce of basil and garlic that resembles a Provençal pistou. Other notable dishes from the Nice area include caramelized onion–topped pissaladière, a flatbread called socca made with chickpea flour, and one of the most iconic dishes of the south of France, stewed ratatouille.
What are the ingredients of a typical Niçoise salad?
Though some ingredients are more or less non-negotiable, there is actually no one “true” Niçoise salad recipe. The Oxford Companion to Food lists the standard elements as lettuce, tomatoes, French green beans (or haricots verts), anchovies, tuna, olives, hard-boiled eggs, and vinaigrette — but many would find such a salad sorely lacking in small, waxy potatoes. Capers are another common addition, while some recipes will skip the tomatoes (like this one does) or even the lettuce. Many recipes call for tinned tuna, while others will have you sear it fresh. For a classic version, try this Niçoise salad recipe from Julia Child, who deemed it a favorite summertime meal.
Notes from the Food & Wine Test Kitchen
This recipe calls for Niçoise olives, a type of brined black olive from a cultivar grown in the region around Nice. This variety can sometimes be hard to find; if you can’t get them in jars, be sure to check your market’s olive bar. Kalamatas will make a fine substitute for Niçoise olives, if necessary.