Skip to content

Salade Niçoise

An Olive Oil Recipe

Share Pin It

Prep Information

Prep Time

30 minutes

Cook Time

n/a minutes


4-6 people



  • 1 clove garlic
  • Kosher salt to taste
  • 1/3 cup Ultra Premium Picholine EVOO
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon Dijon mustard
  • 1 shallot, minced
  • Freshly ground black pepper, to taste
  • 1 lb. small new potatoes, boiled until tender
  • 6 oz. yellow baby beets, boiled until tender, peeled
  • 6 oz. red baby beets, boiled until tender, peeled
  • 8 oz. green beans, blanched
  • 12 oz. cherry tomatoes, halved
  • 1/2 cup black Niçoise olives
  • 8 small radishes, trimmed and thinly sliced
  • 8 salt-packed anchovies, rinsed and drained
  • 4 hard-boiled eggs, halved lengthwise
  • 3 (4-oz.) cans high-quality oil-packed tuna, drained
  • 1 small cucumber, thinly sliced
  • 1/2 cup loosely packed basil leaves and 1/4 cup thinly sliced scallions, to garnish


  • Using the first 7 ingredients, make the salad dressing. First mince the garlic on a cutting board and sprinkle chopped garlic with a good dose of salt. With a knife, mash garlic and salt together to form a smooth paste. Put the paste in a bowl and whisk in oil, juice, mustard, shallot, salt and pepper. Set this mixture to the side.
  • Salad can be mixed together and served after dressing is poured over or you can arrange all the ingredients in separate rows on a large serving platter, lifting parts of each section on to plate after dressing is poured over. Season with salt and pepper. Garnish with basil and scallions just before serving.
Back To Top