The authentic Niçoise salad recipe
Did you know that the authentic recipe for salade niçoise does not include boiled potatoes or green beans? This classic French summer salad is often completely misrepresented from its original form.
To avoid a faux pas, here’s the original Niçoise salad recipe. In addition to the three key ingredients—tomatoes, anchovies, and olive oil, I have also listed the ingredients you can include and those you should avoid if you want to remain authentic!
The origins of Niçoise salad
As its name suggests, salad Niçoise originates from the city of Nice, in the south of France. Its history dates back to the 19th century, when local fishermen and farmers began preparing this salad with their catch and fresh local vegetables. It quickly became a culinary symbol of the region, a staple of Nice cuisine.
Auguste Escoffier, famous Parisian chef and cookbook author, proposed a Parisian version of Salade Niçoise, adding potatoes and green beans (find the recipe for Salade Niçoise à la Escoffier here). Although I really like this modern variation, it remains controversial among purists of Niçoise cuisine, as it breaks away from the traditional recipe.
The ingredients of the authentic Niçoise salad
The 3 basic ingredients
Although today we think of the Niçoise salad as a colorful dish filled with a variety of ingredients, the traditional version was much simpler, consisting of just three main ingredients: fresh tomatoes, salted anchovies, and good extra-virgin olive oil. In truth, these three alone make a beautiful and flavorful side dish!
That said, if you want to spice up your Niçoise salad like I do and add a little variety, you can incorporate other elements. But be careful not to stray too far from authentic version, to avoid offending purists.
Ingredients you can add
Here’s the list of approved ingredients you can add to a traditional Niçoise salad.
- Black olives: In France we use the ones from Nice which a small black olives with an intense flavor.
- Peppers: Ideally Cubanelle peppers, a light green sweet pepper variety also used in Italian cuisine. I often simply use a classic bell pepper, which is easier to find.
- Broad beans: Called févettes in France, available in spring, they bring freshness and crunchiness.
- Spring onions: Called cébettes in the region.
- Small purple artichokes: Or canned artichokes, much easier to find.
- Hard-boiled eggs: Add protein to make Niçoise a complete meal.
- Tuna: For more consistency and to make it a complete meal too. Some say it’s either tuna or anchovy, but I often add both.
- Cucumber: Introduced by the chef Jacques Médecin, sometimes still disputed but I like to add it.
- Salt, pepper and basil: For final seasoning.
Ingredients to be avoided
However, as mentioned earlier, some ingredients are so far removed from the traditional recipe that they should be avoided at all costs if you’re preparing this salad for people French people, especially those from South of France!
- Potatoes: Introduced by Escoffier (see above), they are stricly rejected by purists.
- Green beans: As with potatoes, these are not traditional and should be avoided.
- Corn, rice or other grains: Completely excluded from the traditional recipe.
If, however, you’d like to try Escoffier’s version of Salade Niçoise aka with green beans and potatoes, check out my recipe for Classic niçoise salad.
Assembling the Niçoise salad
Unlike most salads, a Niçoise salad is carefully arranged rather than mixed. I usually use a large round plate and start by arranging some lettuce, followed by the tomatoes and cucumbers.
I then add the anchovies in a star shape, followed by the olives, artichokes and hard-boiled eggs. I finish with a little tuna in the center.
For seasoning, a drizzle of olive oil and a little fleur de sel or salt flakes are all that’s needed, according to the authentic recipe. Personally, I like to add a dash of lemon juice or vinegar.
Frequently Asked Questions
Niçoise Salad keeps well in the refrigerator for 1-2 days. Be sure to place it in an airtight container.
No, you shouldn’t freeze a Nicoise salad, as fresh vegetables like tomatoes and cucumbers don’t freeze well.
Niçoise salad goes perfectly with grilled fish, barbecues or even a cold soup like my cucumber soup or fougasse, a kind of focaccia from Nice.
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Recipe card
The authentic salad Niçoise recipe
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Ingredients
- 2 eggs
- A few salad leaves
- 3 tomatoes
- ¼ English cucumber
- 5-6 anchovies
- 1 handful black olives
- 4 canned artichoke hearts
- 1 small tin of canned tuna 145 g
- 3 tablespoons extra-virgin olive oil
- 1 pinch Fleur de sel or sea salt
- 2 tablespoons lemon juice or white or red wine vinegar
Instructions
- Cooking the eggs: Cook the eggs for 10 to 12 minutes in a pan of boiling water. Run them under cold water, shell them and cut them into 2 or 4 pieces.
- Prepare the ingredients: Quarter the tomatoes and dice the cucumber. Drain the artichokes and cut them in half.
- Laying out the salad: Arrange the salad leaves on a large plate. Add the tomatoes in a circle, then the cucumber in the center.
- Place the anchovies in a star shape in the center, the olives, artichokes and hard-boiled eggs around them, and finish with the crumbled tuna in the center.
- Season to taste: Add a drizzle of olive oil and a pinch of fleur de sel. As an optional finishing touch, add a dash of lemon juice or vinegar.
