DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

The Famous Salad Niçoise

Prep: 15 mins | Cook: 10 min | Total: 25 mins | Servings:4


The Famous Salad Niçoise
The Famous Salad Niçoise
The Famous Salad Niçoise
A few months ago, I made The Famous Cobb Salad; a famous American salad, comprised of pretty much everything lying around a 1930's restaurant. It was quite popular! So popular, in fact, it inspired me to come up with the French equivalent, the similar, but more fishy ... Salad Niçoise!

Salad Niçoise is actually up for interpretation. The term "Niçoise" simply means it's a dish made with the type of foods a Chef in Nice, France might use. This very likely implies it's going to be fresh, in-season produce, fresh and locally caught fish and some kind of tasty salad dressing.

Looking around, it seems there are some clearly common ingredients, such as tuna and anchovies. Other usual suspects are green beans, tomatoes and potatoes. There tends to be a wide assortment of pickled goodies, like olives, capers and artichoke hearts, as well as hard boiled eggs.

Ok, the list continues: carrots, red beets, golden beets, radishes, cucumbers, green onions, red onions, white onions, celery, shallots, garlic, etc.

I think the point is, if it's fresh, in-season and yummy ... throw it in there!

This salad is unequivocally fresh, vibrant, crunchy, colorful, tangy and tantalizing. It's got tarty acid and healthy fats from the dressing and little bursts of salt from the anchovies. The egg provides some soft textures and another protein source. The variety of (mostly) raw vegetables provide a wide mix of nutrients.

This, like its American cousin, is another salad that could save lives. Eating one a day ...

. .
DressingCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (30g)  dijon mustard24.751.171.482.921.201.72
2 tbsp (30.5g)  lemon juice, freshly squeezed7.630.132.63.1302.5
4 sprigs (2g)  fresh tarragon, leaves only (chopped)
1 each (3g)  garlic cloves, finely minced4001001
2 tbsp (20g)  shallots, finely chopped14004004
2 tsp (5.33g)  capers, drained and chopped1.
1/2 cup (108g)  extra virgin olive oil (Buy Now) 0000000
salt and pepper, to taste0000000
SaladCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/2 lb (227g)  green beans, ends removed70.37.272.7216.197.7208.47
4 cups (220g)  butterhead lettuce (boston bibb)28.3402.75.42.702.7
1/4 cup (45g)  assorted french olives, coursely chopped46.973.15.452.71.3501.35
1/2 lb (227g)  cherry tomatoes, washed, dried and halved or quartered41.1602.58.742.506.24
16 each (32g)  boneless anchovy filets67.23.29.280000
4 each (672g)  super fresh tuna steaks (yellowfin (ahi) or albacore)725.766.72154.560000
1 tbsp (14g)  light oil (for sautéing ... such as coconut, olive or ghee)1201200000
4 each (200g)  hard boiled eggs, peeled and chopped or cut in half31022242002
salt and pepper, to taste0000000
Totals (of 4 Servings):1463.4348.6g198.05g46.33g16.04g0g30.29g
Per Serving:365.8612.15g49.51g11.58g4.01g0g7.57g *


  1. First, put a medium sized pot of water on the stove to boil.
  2. While waiting for the water to boil, you can make your vinaigrette. In a mixing bowl, whisk together your garlic, Dijon, shallots, capers and fresh tarragon, with a little salt and pepper.
  3. While whisking your mustard mixture, slowly pour in your oil. This should "emulsify" (blend the oil) the dressing, creating something thicker and creamier, than a "broken" vinaigrette (one that is separated). Set aside.
  4. Get a bowl of ice water and set it near your sink.
  5. Heavily season your boiling water with salt. Add your green beans to the water and allow to boil until cooked about 95% of the way done. Should still be a bit crunchy (somewhere between 2 and 5 minutes, depending on thickness of beans and personal preference). When the beans are cooked, strain them out of the boiling water and immediately place them into the bowl of ice water. Set aside to chill.
  6. In a large salad bowl, add your torn or slices lettuce, olives, tomatoes and anchovies (as well as anything else you might choose to add to this concoction!). At this point, your green beans should be thoroughly chilled. Pull the from the ice water and shake off any extra water. Add them to the bowl. Add about 3/4rs of your dressing to the bowl with a little salt and pepper. Mix well and then distribute between 4 different plates.
  7. Preheat a sauté pan or skillet on the stove, over high heat.
  8. Season your tuna with salt and pepper.
  9. Add your oil to the pan and swirl it around. Place your 4 steaks into the hot pan. They should not touch one another. Sear each side of each piece of tuna, for about 30 seconds, on each side. You just want to sear the outside, leaving the center completely raw. Once all sides are seared, remove them from the pan.
  10. Slice each tuna steak and fan it over the top of each salad. Drizzle the remaining vinaigrette over the tuna. Garnish with hard boiled eggs and serve!

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.

* Learn More: More about this recipe and nutrition ...


Thanks, GiGi! It's an EGGSELLENT salad, to be sure! I'm glad you like it! You should do a video on it ... I'd watch it! :D

 DJ  4/22/2013


OBSESSION with this recipe! Obsession. This is my favorite salad combination on the face of the planet and your pictures just make me so happy :)

 GiGi Eats Celebrities  4/22/2013