Niçoise salad

Niçoise salad is believed to have originated from the city of Nice in the Provence-Alpes-Côte d'Azur region of France sometime in the 19th or 20th century and its popularity with cooks remains steadfast to this day. Typically comprised of tomatoes, potatoes, green beans, hard-boiled eggs, olives and anchovies, this salad is packed with colourful textures and umami flavours that everyone will love.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

The Provincial French Picnic

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 8 chat (baby) potatoes
• 100 g green beans, trimmed
• 4 soft-boiled eggs (see Note)
• 4 ripe truss tomatoes
• 2 small gem lettuces, washed
• 8 good quality anchovies
• 12 black olives
• 1 tin tuna in olive oil (optional)
• ¼ cup flat-leaf parsley sprigs

For the dressing

• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 100 ml extra virgin olive oil
• 1 garlic clove, finely chopped
• Pinch of caster sugar
• Salt and black pepper

Instructions

1. To make the dressing, place all the ingredients in a jar and shake well to combine.
   
2. In a large saucepan, place the potatoes in cold salted water and bring to the boil. Simmer for 10 minutes or until tender, adding the green beans during the final 2 minutes of cooking time. Drain and refresh the green beans in chilled water. When the potatoes are cool enough to handle, halve or quarter, if large.
   
3. Quarter the eggs and tomatoes. Separate the leaves from the baby gem lettuce and place them on a large serving dish or shallow bowl. Layer the tomatoes, eggs, anchovies, olives, tuna (if using) and drained green beans on the lettuce. Roughly chop the parsley and sprinkle over the salad. Pour the dressing over the salad and serve.

Note

• Place eggs in a small pan of cold water and bring to the boil. Cook for 4-5 minutes, then plunge immediately into iced water and leave to cool.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Provincial French Picnic

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G