The Bold, Salty, and Beautiful Salad That Defines the Côte d’Azur
There are few dishes more iconic—and more debated—than the Salade Niçoise. This version, made with anchovies (as it traditionally was before tuna became common), is a crisp, bold, and beautiful plate that celebrates the sun-drenched flavors of southern France. It’s a salad that’s both elegant and rustic, with vibrant vegetables, briny olives, and deeply savory anchovies all layered over tender potatoes and green beans, brought together by a sharp vinaigrette and, of course, perfectly boiled eggs.
This dish is a full meal disguised as a salad. It’s hearty, colorful, deeply flavorful, and endlessly customizable, while still staying true to its Mediterranean roots.
What Makes a Niçoise Salad Truly “Niçoise”?
Originating from Nice on the French Riviera, Salade Niçoise traditionally celebrates raw and simply blanched vegetables, olives, eggs, and anchovies, all dressed in olive oil—no creamy dressings or elaborate proteins.
Classic features:
- Anchovies: Salt-cured, not tinned in oil—bringing sharp, umami-rich flavor.
- Eggs: Hard or soft-boiled with golden, jammy yolks.
- Green beans: Briefly blanched to keep their snap.
- New potatoes: Tender and earthy, balancing all the brightness.
- Tomatoes: Juicy and sweet, a must-have.
- Niçoise olives: Small, dark, and intensely briny.
- No lettuce required, though some versions add crisp leaves.
Tuna or anchovies? Traditionalists insist on anchovies. Modern variations include seared tuna or tinned tuna, but anchovy is the original star of the plate.
Choosing the Right Anchovies
Anchovies are divisive—loved by many, misunderstood by others. But when used correctly, they add depth, salt, and umami that elevates the entire salad.
For the best flavor:
- Use salt-packed anchovies, rinsed and filleted, for a punchy, traditional flavor.
- Or go for oil-packed anchovy fillets in jars or tins—easier to use and still flavorful.
- Look for anchovies that are firm, not mushy, and a deep reddish-brown.
Not a fan of anchovies? Try mashing them into the vinaigrette instead of laying them whole over the salad—they’ll still deliver savory flavor without dominating.
The Supporting Cast: Veggies and Eggs
Each ingredient is distinct but comes together in a beautifully layered dish. Here’s how to prepare them perfectly:
Potatoes
- Use small waxy potatoes like new potatoes or fingerlings.
- Boil in salted water until just tender (about 15 minutes).
- Slice while warm for better flavor absorption.
Green Beans
- Trim and blanch for 2–3 minutes until bright green.
- Shock in ice water to stop cooking and preserve crunch.
Tomatoes
- Choose vine-ripened or cherry tomatoes for sweetness.
- Slice or halve depending on size.
Eggs
- Boil to medium-soft: 7–8 minutes for creamy yolks.
- Peel and halve, sprinkle with salt.
Optional additions:
- Red onion or shallot: Thinly sliced for bite.
- Bell pepper strips: Add sweetness and color.
- Radishes or artichoke hearts: For crunch or brine.
Niçoise Olives vs. Other Olives
True Niçoise olives are small, dark, and wrinkled, with a powerful briny taste. If unavailable:
- Substitute with Kalamata, Taggiasca, or other flavorful black olives.
- Avoid bland canned black olives—they lack the intensity needed for this dish.
Dressing: The Niçoise Vinaigrette
A classic French vinaigrette with a little edge is what ties this salad together. No creaminess—just clean, bright flavors.
Base Ingredients:
- Red wine vinegar
- Dijon mustard
- Garlic (optional)
- Olive oil
- Salt and pepper
Optional:
- Minced anchovy: For a punchier dressing
- Fresh herbs: Like tarragon or parsley
Tip: Whisk until emulsified or shake in a jar. Spoon generously over warm potatoes and beans so they soak up the flavor.
Serving and Assembly: How to Plate It Like the French
Salade Niçoise is best served composed rather than tossed. That means arranging each component thoughtfully on the plate or platter.
Steps:
- Start with a base of potatoes and green beans.
- Layer in tomatoes, olives, and eggs.
- Drape anchovies across the top or nestle them around the plate.
- Drizzle with vinaigrette and finish with black pepper and optional herbs.
A scatter of fresh basil, parsley, or even thyme leaves makes a beautiful finishing touch.
Optional Add-Ins and Modern Variations
While purists keep it minimal, modern variations are popular:
- Seared tuna or canned tuna (in olive oil)
- Mixed greens or lettuce
- Capers for extra briny punch
- Roasted red peppers or sun-dried tomatoes
Vegetarian twist: Omit anchovies and add artichokes or roasted mushrooms for umami.
Tools You’ll Need
- Saucepan for boiling eggs and potatoes
- Mixing bowl for vinaigrette
- Tongs or slotted spoon for blanching beans
- Serving platter or shallow bowl for arranging the salad
- Sharp knife for prepping vegetables and filleting anchovies if needed
Ingredient Swaps and Dietary Notes
- Dairy-free: Naturally dairy-free
- Gluten-free: No grains, so it’s naturally gluten-free
- Vegan: Omit anchovies and eggs, and bulk it up with chickpeas or white beans
- Low-carb: Skip potatoes and focus on greens, beans, olives, and anchovies
FAQs and Troubleshooting
Can I make this ahead?
Yes—boil eggs, beans, and potatoes up to 2 days ahead. Store separately and assemble just before serving.
Can I toss it instead of plating?
You can, but you’ll lose the composed visual and risk breaking up soft ingredients like eggs and anchovies.
Is it served cold or room temp?
Ideally room temperature or lightly chilled—not straight from the fridge, which mutes the flavors.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Anchovies will soften but still taste great.
Final Garnishes and Presentation Tips
- Drizzle with more olive oil before serving
- Add a sprinkle of sea salt or fleur de sel to the eggs and tomatoes
- Garnish with fresh herbs like basil or flat-leaf parsley
- Serve with crusty bread and chilled white wine for the full Riviera experience
Ingredients
For the Salad
- 8 anchovy fillets (salt-packed or oil-packed)
- 4 medium new potatoes, halved or quartered
- 150g (5 oz) green beans, trimmed
- 2 large eggs
- 1 cup cherry tomatoes, halved
- 1/3 cup Niçoise or Kalamata olives
- Optional: 1/4 small red onion, thinly sliced
- Optional: 1/2 red bell pepper, sliced
- Optional: fresh herbs (basil, parsley)
For the Vinaigrette
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced (optional)
- 4 tablespoons extra-virgin olive oil
- Salt and black pepper, to taste
- Optional: 1 anchovy fillet, minced into the dressing
Instructions
Step 1: Cook Potatoes and Eggs
Place potatoes in a saucepan, cover with cold water and a pinch of salt. Boil until tender, about 15 minutes. Drain and set aside.
Boil eggs for 7–8 minutes for jammy centers. Cool in ice water, peel, and halve.
Step 2: Blanch Green Beans
Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until bright green and tender-crisp. Drain and shock in ice water. Dry thoroughly.
Step 3: Make the Dressing
Whisk together red wine vinegar, mustard, garlic (if using), and olive oil. Season with salt and pepper. Add minced anchovy if desired.
Step 4: Assemble the Salad
On a large platter, arrange potatoes, green beans, halved eggs, tomatoes, olives, and anchovies. Add any optional ingredients.
Step 5: Dress and Garnish
Spoon vinaigrette over the salad, especially over the warm potatoes and green beans. Garnish with fresh herbs, extra pepper, and a drizzle of olive oil.
Storage and Leftovers
- Fridge: Store for up to 2 days in an airtight container.
- Best served: At room temperature.
- Avoid freezing: Eggs and potatoes won’t hold up.
Anchovy Niçoise vs. Tuna Niçoise vs. Modern Salad Bowls
- Anchovy Niçoise: The original—bold, briny, and deeply Mediterranean.
- Tuna Niçoise: More common today but slightly heavier and less sharp.
- Modern Niçoise-style bowls: Often tossed, with more greens, dressings, and optional grains.
This Anchovy Salade Niçoise is for lovers of bold, clean flavors and timeless elegance. It’s an unapologetically savory dish that embodies the best of the Mediterranean—sunshine on a plate.