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nicoise salad wooden bowl and wine
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5 from 4 votes

Salade Niçoise Recipe

This classic recipe has tuna, anchovies, tomatoes, potatoes, green beans, hard boiled eggs, and lettuce, the usual elements for this classic salad from Nice. Start with this recipe as a foundation, but let the farmers' market guide the specifics of your final version.
gently adapted from Mastering the Art of French Cooking by Julia Child, as indicated
Prep Time10 mins
Total Time20 mins
Course: Appetizer, Main Course, Salad
Cuisine: French, Mediterranean
Keyword: julia child, nicoise, tuna
Servings: 6 people


  • large wooden bowl


  • 3 cups fresh sugar snap peas * Julia's recipe calls for blanched green beans
  • 3-4 quartered tomatoes
  • 1 cup Vinaigrette * see below
  • 1 head Romaine lettuce * Julia's recipe calls for Boston lettuce
  • 3 cups fresh radishes, sliced * Julia's recipe calls for cooked potatoes
  • 1 cup canned tuna, drained
  • ½ cup pitted black olives
  • 2-3 hard-boiled eggs peeled and cut into quarters
  • 6 to 12 anchovy filets drained
  • 2 to 3 tablespoons minced fresh green herbs


  • Toss the lettuce leaves with about ¼ cup of vinaigrette and place the lettuce in the bottom of the bowl.
  • Arrange the remaining ingredients over the lettuce.
  • Drizzle the remaining vinaigrette over the entire bowl. Garnish with chopped fresh herbs.
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Julia instructs: "Just before serving, season the beans and tomatoes with several spoonfuls of vinaigrette. Toss the lettuce leaves in the salad bowl with ¼ cup of vinaigrette, and place the leaves around the edge of the bowl. Arrange the potatoes in the bottom of the bowl, Decorate with the beans and tomatoes, interspersing them with a design of tuna chunks, olives, eggs, and anchovies. Pour the remaining dressing over the salad, sprinkle with herbs, and serve."