Recipe courtesy of Bar de la Bourse

Nicoise Salad (Salade Nicoise)

  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 1 serving
Share This Recipe


1 large egg

1 handful tender baby greens, such as mesclun

1 tomato, sliced into wedges

5 whole small radishes or medium radishes, quartered

1 celery stalk, thinly sliced, plus 6 celery leaves, roughly chopped

1/2 green bell pepper, seeded and thinly sliced crosswise

1 small raw artichoke heart, thinly sliced (see Cook's Note)

10 raw fava beans

1 red spring onion, thinly sliced or 1/4 small red onion, thinly sliced

10 Nicoise olives

2 3/4 ounces canned tuna, drained

2 tablespoons olive oil

1 tablespoon red wine vinegar

Generous pinch kosher salt

Generous pinch freshly ground black pepper

6 fresh basil leaves


  1. Bring a saucepan of water to a boil over high heat. Add the egg and boil for 8 minutes. Drain and cool in ice water. Peel the egg and slice it into quarters.
  2. Place the baby greens on a large plate, then add the tomato wedges, radishes and egg quarters around the perimeter. Top with the celery and celery leaves, bell pepper, artichoke, beans, onion and olives. Mound the tuna on top. Drizzle with the olive oil and vinegar, then sprinkle with salt and pepper. Finish with the basil leaves on top.

Cook’s Note

To keep your artichoke heart from browning, place it in a bowl of ice water with a few lemon slices before slicing for the salad.