Salad Niçoise pour deux or perhaps four or more….

Maybe you are having a romantic lunch for two this bank holiday or perhaps you want to feed a few more with an end of summer barbecue. Either way, this refreshing salad is easy to multiply, just line up the plates and get a tasty production line going. If you’re feeling flushed, then go for fresh tuna grilled or barbecued otherwise tinned or from a jar works well too. Just make sure you have a lovely bottle of rosé chilling before you serve – Bon Appétit!

nic salad 2
Here’s the recipe for two people so just multiply for more.


100g French beans, trimmed

180g new potatoes, scrubbed

1 small round lettuce

2 beef tomatoes, cut into eights

½ a small cucumber, peeled and thickly sliced

2 x 125g fresh tuna steaks or 1 x 200g tin/jar of tuna

2 eggs

A handful of black olives

15ml (1Tbsp) capers

4 anchovies – optional


10ml (2 tsp) French Mustard (smooth or grain)

30ml (2 Tbsp) vinegar (red or white wine, or raspberry)

Salt & pepper

100ml olive oil



  1. Boil the new potatoes for 10 minutes and then add the beans and eggs to the water, cook for a further 5 minutes.
  2. Drain and cool the vegetables and eggs under a running cold water and set the eggs to one side.
  3. Wash and arrange lettuce leaves on to two serving plates.
  4. Add the potatoes, beans, tomatoes and cucumber equally to each plate on top of the lettuce leaves.
  5. Either grill or barbecue the fresh tuna to your liking (I would recommend medium) and place on top of the salad, alternatively drain the tin/jar of tuna, flake and arrange accordingly.
  6. Peel the eggs and quarter. Arrange on top of the salad with the olives and capers.
  7. Make the dressing: In a small jar (or bowl) mix together the mustard and vinegar, season with salt and pepper. Gradually whisk in the oil to form a thickened emulsion.
  8. Pour over each salad and garnish with two anchovies each, if using.
  9. Serve immediately with some crusty French bread.



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