The Salade Niçoise is more than a meal—it’s a sensory escape to the sun-drenched terraces of the Côte d’Azur. Traditionally built around tuna, olives, and crisp vegetables, this iconic dish balances vibrance and simplicity in a way only French coastal cuisine can.

But in the spirit of Epicurean Delights, we’re giving it a subtle twist—respecting tradition while elevating the experience with a few unexpected details. This version swaps in seared fresh tuna, introduces seasonal produce, and rethinks the dressing for a brighter, more modern finish.

What Makes a Salad “Niçoise”?

The classic Salade Niçoise typically includes:

• Tomatoes

• Niçoise olives

• Anchovies or canned tuna

• Hard-boiled eggs

• Green beans

• Potatoes

All arranged in a composed style, rather than tossed. The dressing is usually a basic vinaigrette with Dijon mustard and red wine vinegar.

You can read more about the traditional recipe from La Cuisine de Bernard or Saveur’s take.

Our Twist on the Niçoise

This version builds on the original but incorporates seasonal and textural upgrades that bring out a summery elegance.

Ingredients (Serves 2–3)

Produce:

• ½ pound baby new potatoes (halved)

• 1 cup cherry tomatoes (halved)

• 1 cup blanched green beans

• 2 radishes, thinly sliced

• 1 cup frisée or baby arugula

• 1 small Persian cucumber, thinly sliced

Protein:

• 6 oz sushi-grade tuna steak, lightly seared and sliced

• 2 soft-boiled eggs (7 minutes for jammy yolks)

Extras:

• ¼ cup Niçoise olives or oil-cured black olives

• 2 anchovy fillets (optional, for briny punch)

• 1 tablespoon capers

Dressing (Citrus-Shallot Vinaigrette):

• Juice of 1 lemon

• 1 teaspoon Dijon mustard

• 1 small shallot, minced

• ¼ cup extra virgin olive oil

• Salt and pepper to taste

Directions

1. Prep the Base:
   Boil potatoes until tender. Blanch green beans for 2 minutes, then shock in cold water. Soft boil the eggs and cool before peeling.

2. Sear the Tuna:
   Lightly coat a skillet with oil and sear the tuna for 1–2 minutes per side, depending on desired doneness. Let rest before slicing.

3. Make the Vinaigrette:
   Whisk lemon juice, mustard, and shallot. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.

4. Assemble the Salad:
   On a large plate or platter, compose ingredients in sections. Tuck the seared tuna and soft eggs in between vegetables. Drizzle dressing just before serving.

Serving Suggestions

Pair with a crisp Provençal rosé or a chilled Sauvignon Blanc. Serve alongside crusty bread or even socca (a chickpea flatbread popular in Nice) for a regional touch.

Why It Works

This version respects the roots of the Niçoise while bringing a light, summery freshness. The seared tuna adds richness, the soft-boiled eggs offer silkiness, and the citrus-forward dressing ties everything together with clarity.

By composing each ingredient deliberately, you invite the diner to savor each element on its own, and then together—a principle rooted in both fine dining and French food philosophy.