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Salade Nicoise is like a culinary escape to sunny southern France on a plate!


Total time

100 minutes




Dinner, Lunch


  • vinaigrette
  • 3 large cloves garlic (minced or crushed through a garlic press)
  • 1 tablespoon anchovy paste
  • 1 tablespoon dijon mustard
  • 5 tablespoons fresh lemon juice
  • ⅔ cup extra-virgin olive oil
  • 2 tablespoons fresh parsley
  • cayenne pepper (to taste)
  • salt and freshly ground black pepper (to taste)
  • salad
  • ¾ pound small fingerling potatoes (halved)
  • ¼ cup extra-virgin olive oil
  • salt and freshly ground black pepper (to taste)
  • 1 pound small green beans ( stem ends trimmed and halved )
  • 1 large English cucumber (peeled if desired, sliced)
  • 4 large plum tomatoes (cut into wedges)
  • ½ small red onion (thinly sliced)
  • 1 sprig fresh basil or oregano (or a combination) (thinly sliced)
  • 3 cans (3-4 ounces each) smoked trout in oil ( drained and separated into chunks)
  • 4 hard-cooked eggs ( peeled and quartered)
  • ½ cup Nicoise or Kalamata olives, (pitted and halved )
  • 2 tablespoons capers (drained)


  2. In a large bowl, mash the garlic, anchovy paste and mustard together to form a paste. Stir in the lemon juice. Slowly whisk in the olive oil in a slow, steady stream until creamy. Stir in the parsley and season to taste with salt, black pepper and cayenne. Refrigerate until needed.
  3. SALAD
  4. Preheat oven to 400 degrees. Toss halved potatoes with oil, salt and black pepper. Spread out on a baking sheet. Roast for 30 to 40 minutes, or until tender and lightly browned, turning once or twice. Let cool slightly.
  5. While potatoes are roasting, bring a small pot of water to a boil. Generously salt the water and cook the green beans 2 to 3 minutes or until crisp-tender. Alternately, steam the beans in a steamer over boiling water for 4 to 5 minutes or until crisp-tender. Drain, cool and set aside.
  6. Mound the potatoes in the center of a large platter. Place green beans around potatoes.
  7. Arrange the remaining ingredients, except for herbs and capers, as desired.
  8. Sprinkle with capers and herbs.
  9. Drizzle with some of the vinaigrette. Serve the remaining vinaigrette on the side.
  10. View the recipe instructions at From a Chef's Kitchen

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