Food Recipes Salads Niçoise Salad 4.0 (4,410) 3 Reviews Julia Child called this classic salad from the south of France one of her favorite summer meals. By Julia Child Julia Child Julia Child was a longtime Food & Wine contributor, a household name, and a champion of French cuisine. She authored Mastering the Art of French Cooking, a world-renowned tome with more than 500 recipes, two volumes, and more than five language translations, and starred on cooking show The French Chef for nine seasons. Food & Wine's Editorial Guidelines Updated on August 7, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Matt Taylor-Gross / Food Stylist Barrett Washburne Total Time: 45 mins Servings: 6 Light enough to eat on a hot day, but hearty enough to stand in for dinner, a Nicoise salad is a classic for good reason. Julia Child's recipe combines fresh green beans and tomatoes with tinned tuna and anchovies, and adds an extra level of piquant flavor with olives and capers. Frequently asked questions What is in a Nicoise Salad? Tuna, potatoes, green beans, anchovies, hard-boiled eggs, olives, and tomatoes are the classic ingredients in a Nicoise Salad, but this Provençal specialty is hardly untouchable. Feel free to include any kind of vegetable you like: radishes, blanched leeks, roasted peppers, pimientos, marinated artichokes, and chickpeas are just a few of the additions we've enjoyed over the years. Notes from the Food & Wine Test Kitchen We love Julia Child's technique for dressing the steamed potatoes with a white wine vinegar dressing while they are still warm. The potatoes absorb the tart dressing as they cool, ensuring each bite is full of flavor. Suggested pairing For an elegant meal on the patio, why not pull out all the stops and enjoy a festive rosé Champagne with this classic salad? Champagne's deceptively high acidity will contrast with the richness of the tuna while standing up to the dressing's vinegary tang. Ingredients 1 1/2 pounds green beans 1 1/2 pounds small red potatoes 2 tablespoons white wine vinegar 1/3 cup cold water 2 tablespoons minced shallots 3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 1 head Boston lettuce (about 1 1/4 pounds), leaves torn into pieces 6 hard-boiled eggs, peeled and quartered 1 cup halved cherry tomatoes 1 (8-ounce) can tuna, preferably oil-packed, drained 1 (2-ounce) tin anchovy fillets, drained 2 tablespoons drained capers 1/2 cup pitted and chopped black olives, such as Nicoise or Kalamata 1 tablespoon minced parsley Vinaigrette 1 teaspoon Dijon mustard 1 tablespoon white wine vinegar 1 tablespoon lemon juice 1 tablespoon lemon zest 2 tablespoons minced shallots 5 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper Directions Bring a medium pot of salted water to a boil. Add green beans and boil until beans are just tender, about 3 minutes. Immediately remove beans from pot and transfer to a bowl of water and ice. Once beans are chilled, transfer to a bowl, pat dry, and refrigerate. Place potatoes in a steamer basket in a saucepan containing 2 inches of water and bring to a boil. Reduce heat to moderate, cover tightly and steam for 10 to 15 minutes, or until potatoes are cooked through. When potatoes are just cool enough to handle, peel (if desired) and cut them into quarters or slices, then place in a bowl. Meanwhile, in a separate bowl, whisk together vinegar, water, shallots, olive oil, salt, and pepper. Pour mixture over warm potatoes, gently tossing with potatoes without breaking up potatoes. Make the vinaigrette: Whisk Dijon mustard, vinegar, lemon juice, lemon zest, shallots, and olive oil in a bowl until emulsified. Season with salt and pepper. Toss lettuce leaves in 2 tablespoons of vinaigrette, and arrange on a large platter. Spoon potatoes over lettuce, arrange eggs alongside, and drizzle 1 tablespoon of the vinaigrette over both. Toss green beans and tomatoes in 1 tablespoon of dressing and arrange on lettuce. Add tuna, anchovies, capers, olives, and parsley on top. Pass any remaining vinaigrette at the table. Originally appeared: February 2014 Rate It Print