Salade Nicoise

  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 2 servings
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1 teaspoon tarragon vinegar

1/2 teaspoon Dijon mustard

1/2 clove garlic, minced

1/4 cup/60 ml mild olive oil, or half olive oil and half peanut oil

1/4 cup/60 ml mild olive oil, or half olive oil and half peanut oil 

Lemon juice, if needed

Salt and freshly ground pepper

Salt and freshly ground pepper 


About 10 leaves from a head of Bibb lettuce

About 6 fresh basil leaves, shredded

4 ounces/110 g green beans, blanched in salted water, refreshed and drained

6 baby red potatoes, boiled until tender and sliced 

6 cherry tomatoes, halved

3 baby artichoke hearts, cooked and quartered

1 very small purple onion, sliced very thinly and separated into rings

1 very small purple onion, sliced very thinly and separated into rings 

Handful nicoise olives

2 hard-cooked eggs, peeled and quartered

3 or 4 anchovy fillets

Fleur de sel and freshly ground pepper


  1. For the dressing: Whisk together the vinegar, mustard and garlic. Whisk in the oil, adding it in a thin stream. Taste, and add some lemon juice if the dressing isn't sharp enough. Season with salt and pepper.
  2. For the salad: Toss the lettuce leaves with a very little bit of the dressing and the shredded basil, and arrange on a platter. Toss the green beans, potatoes, tomatoes and artichoke hearts separately in a bit of dressing, and arrange on the platter. Scatter the onions and olives on top. Arrange the eggs and anchovies on top. Season with fleur de sel and pepper.

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