Recipe courtesy of Bar de la Bourse
Episode: Nice
Nicoise Salad (Salade Nicoise)
35 min
25 min
1 serving
35 min
25 min
1 serving


  • 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


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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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