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A Proper Niçoise Salad


Niçoise Salad Dressing:

  • 1 clove garlic pressed/mashed
  • 1/3 cup extra virgin olive oil
  • 1 tbl. sherry vinegar
  • 1 anchovy
  • 1 tbl. proper smooth Dijon mustard
  • 1 pink shallot minced
  • A pinch of Kosher salt
  • Freshly ground Tellicherry black peppercorns to taste

Niçoise Salad:

  • 2 extra-small eggs or 4 quail eggs
  • 10 thin french green beans or 10 yellow waxy ones
  • A head of butter leaf lettuce
  • 6-8 cherry tomatoes or one big heirloom tomato
  • A bit of frisse
  • Maybe an edible flower or two
  • Red sorrel leaves or Red Tango
  • 6-8 baby potatoes color medley; purple, pink, tan
  • A big handful of Castelvetrano brine-cured olives. WholeFoods has them


  • Freshly ground Tellicherry black peppercorns, to taste
  • Mix everything with a whisk. Beat it. Beat it good.
  • Put it in the refrigerator for an hour or so to let the flavors marry a bit. This should make enough dressing for 3-4 people.
  • Meanwhile back at the prep station you are rocking the salad ingredients.
  • Boil the eggs
  • Prepare all the veggies
  • Blanch what you need to blanch in the egg water
  • Season and sear the tuna or break open those delicious conservas.