Return to Content

Salade Nicoise

Salade Nicoise
0 votes, 0.00 avg. rating (0% score)

Yield: 4 to 6 servings


  • 3 cups crisp-cooked green beans
  • 4 ripe tomatoes, quartered
  • 1 cup garlicky vinaigrette sauce
  • 1 head romaine, torn into pieces
  • 2 cans tuna, drained
  • 3 cups cubed, cooked potatoes, seasoned with vinaigrette
  • 1/2 cup black olives, preferably dry-cured
  • 2 green or red bell peppers, sliced (optional)
  • small globe artichoke hearts, cooked and quartered (optional)
  • 4 hard-boiled eggs, chilled, peeled, and quartered
  • 6 to 12 anchovy fillets, drained


Season the beans and tomatoes with a spoonful or two of the vinaigrette and arrange them on a bed of the lettuce, also tossed with dressing, on a large platter. Flake the tuna over the salad, then arrange the other ingredients in a neat, appetizing design, topping with the eggs and anchovies. Serve at once with a loaf of good bread.
Updated Thursday, May 8th, 2003

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111