Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette
Updated Feb. 20, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1large garlic clove, minced
- 2anchovy fillets, chopped
- ¼teaspoon salt, more as needed
- 2tablespoons lemon juice
- ¾teaspoon grated lemon zest
- ½teaspoon Dijon mustard
- ⅓cup olive oil, more as needed
- ¼pound baby red potatoes
- ½pound haricots verts or green beans
- 1tablespoon finely chopped basil
- 8radishes, cut into wedges, or 1 slender cucumber, peeled and sliced
- 2large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved
- 2(6 or 7-ounce) cans tuna packed in olive oil, drained
- 4hard-boiled eggs (optional)
- ½cup pitted kalamata olives, sliced
- Black pepper, for serving
- Flaky sea salt, for serving
- Torn basil leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
472 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 34 grams protein; 654 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
- Step 2
Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
- Step 3
On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with black pepper, flaky sea salt and torn basil leaves.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Nancy
I disagree....the anchovies, garlic and basil made this a standout for a vinaigrette...maybe you didn't use enough...absolutely fantastic....chose the radishes rather than cucumber...
Beulah
Nicoise is one of my favorite salads but sometimes gets dull. The anchovies perked it up and I laid the remaining ones from the can on the salad. The fresh basil leaves were a nice touch as well, but fresh basil leaves will make anything taste good., I DID think the dressing was worth the effort. Lovely summer meal.,
Judy
I had high hopes for this lemon vinaigrette with anchovies & garlic, but it's a lot of work and doesn't deliver much more punch than the plain old red wine & olive oil that I've used for decades. Back to the tried and true.
Cher504
I used fresh tuna seared with ground spices: pepper, fennel, coriander, caraway, kosher salt. Added cucumber, capers, lettuce, stigma. Love it!
J McLaughlin
Friends rave about this salad, and I live in Nice. BTW, in my experience the tuna is always canned packed in oil, never fresh, even in top restaurants. Le vrai - the real thing.
Tami
I found the dressing to be tasty but a little too oily. I'll add more lemon next time. I also didn't have basil but did use what fresh herbs I had: dill and tarragon. Yummly. This is a great recipe to trot out at different times of the year to showcase whatever is fresh and good.
Julie Wood
Perfect August evening dinner. I cheated and used frozen green beans--they worked!
Loved it
I added more anchovies and it was delicious
Cynthia Van Hazinga
Also good with leftover chicken, sliced, if you have some in the fridge. Olives essential.
mgh
This vinaigrette has become our household dressing: great on the Nicoise, fabulous on simple greens, and dynamite on my husband’s daily chopped salad from TJ’s.
Katie
I was timid to try the anchovies but decided to give it a try. This was absolutely the best vinaigrette I’ve ever made. A complex, delicious winner!
Sharon Silva
I prepared exactly as written, except I used oven roasted sweet potatoes for the potato and instead of green beans, I used asparagus from our garden. Very good for a hot evening on the deck with chilled Pinot Gris.
Mark
Simply wonderful! A big hit. Doubled the garlic, used anchovy paste for the vinaigrette which blended in more easily and fillets for presentation on the salad, it was delicious. We grilled fresh tuna (lightly brushed with olive oil, a sprinkle of garlic powder and fresh ground pepper) instead of canned, which paired really nicely with the vinaigrette. Our farmers market had a beautiful medley of rainbow radishes which were a colorful addition. This will definitely become a summer staple!
Loved it
Loved the salad, however, I added more anchovies and came out as the one eat in Nice . Delicious
Ann Carman
Very cook but takes longer than 30 minutes!
Jenny
Does anyone have recommendations for a great brand (or source) for a canned tuna?
Janell
Ortiz is so delish that the oil can be used in this dressing! Look for it online.
Mary
Nicoise Salad is one of my summer favorites. Cook it in the morning, assemble it in the evening. This vinaigrette makes the salad, but I would recommend making it the night before to make the morning easier. By the way, I normally add an egg to the boiling potatoes, cooking the egg for 9 minutes. The beans get 2 minutes and both egg and beans go into an ice water bath, the beans, briefly. Coating the warm potato and beans with some vinaigrette is important.
Nicole
Didn’t have any anchovies but turned out very nice without. The dressing (without anchovies) is definitely worth it and no effort at all (especially when shaken not stirred) and makes this salad stand out. I don’t care for just oil and vinegar dressing on a Niçoise salad. Will try with anchovies next time.
Joëlle
Perfect and delicious. Thank you.
Margie Readdy
This was very delicious. I only had one can of tuna, so I substituted one 16 ounce can of cooked and rinsed chick peas for the second can. Did not halve the olives! Used half of a lemon for fresh lemon juice and zest. Took everyone's advice and added the x-2 remaining anchovies in the salad. I also used 1 pound of baby potatoes. I also used a head of romaine lettuce which had been washed, wrapped in a towel and chilled to make it crispy fresh. Omitted radishes and basil.
mgh
After an episode of Tucchi’s Finding Italy, I ordered a jar of extremely expensive tuna with this salad in mind. Well not exactly this one, but Melissa’s dressing is divine. I made a double portion because I live with a salad fiend who also loves anchovies. I used a pound of tiny mixed potatoes and a lot of green beans, both parboiled now for future uses, as in smashed spuds. I opted for extra veg: both radishes and cucs, tomatoes and marinated artichokes. No olives, alas.
Theresa
Substituted miso for the anchovy to which my wife is allergic. worked great... got the same umami under notes.
Julia
This is a perfect summertime meal. I often add faro just to get some extra fiber and protein. Plus I like it.
amy
Made June 2018 and June 2024. Really good and easy to make ahead and plate when needed. Good rosé or chardonnay is okay.
Cynthia
Made this yesterday for a hearty lunch and as usual, NYT did not disappoint. I opted for additional anchovies and garlic...because...why not? Added both the radish and cucumber for peppery and fresh crunch. Served with grilled tuna rather than jarred or canned tuna as called for in the recipe. Delish!
Marty
I have made this several times and it is delicious. I love the vinaigrette. Mashing anchovies with garlic and salt was a magical addition to the lemon vinaigrette. I did add a bit of salt and pepper to taste. It has become our go to vinaigrette for a light summer dinner.
NB
Substitute canned tuna for ottolenghi style encrusted ahi
Lourdes E.
it was good.. I used less oil.
Lee
Brava. Delicioso! My boyfriend had never had tuna niçoise and it was everything we needed after a weekend eating sandwiches.
Jane
I was prepared to hate this because I’m not a fan of radishes or anchovies but gosh, made exactly as written and it was superb!!!
Private notes are only visible to you.
Advertisement
