Salade Niçoise from Around My French Table: More Than 300 Recipes from My Home to Yours (page 125) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Provençal olive fougasse

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on June 09, 2021

    DG’s classic Salad Nicoise has all the traditional ingredients found in most other Nicoise recipes I’ve made, but it’s always nice to have a guide handy. I had frozen tuna fillets I wanted to thaw and use up, so I grilled those instead of using canned tuna. We liked it but prefer the suggested canned in this recipe, so won’t be grilling tuna for this again. We liked the suggested vinaigrette and would make it to go with many other salads. I Followed chawkins’s photo example of arranging the components. We really liked the visual appeal.

  • chawkins on July 18, 2015

    Great salad for a hot summer day. I used romaine hearts rather than butter lettuce, baby bliss potatoes, green beans from the garden and a lemon vinaigrette. Like Laura and Breadcrumbs before me, I also topped the salad with tarragon rather than parsley because tarragon is growing in the garden and parsley is not.

  • louie734 on June 07, 2014

    I have to tinker. We made the lettuce-green beans-potatoes-cherry tomatoes-olives-capers-eggs as directed, but mixed up a Dijon/white wine vinaigrette spiked with Penzey's country French dressing mix, and seared a massive tuna steak crusted with pepper & herbes d'Provence. This was more filling than I expected, and a great warm-weather dinner.

  • Laura on September 03, 2012

    Pg. 125. We've had many Nicoise salads but have never made it at home. This was a lovely use of many items from the farmers market: butter lettuce, green beans, tomatoes, shallots, fingerling potatoes, and eggs. It's also a good do-ahead recipe as much of the prep can be done in advance. I made the Everyday Vinaigrette and used a tarragon wine vinegar and also finished the salad with fresh tarragon rather than parsley. Rather than the usual canned tuna, we had tuna medallions in the freezer, so we grilled those for a very short time and served them with the salad. This was a thoroughly enjoyable summer salad that we'd be happy to make again.

  • wcassity on January 08, 2012

    This is our go-to recipe for Nicoise salad. Very tasty.

  • Breadcrumbs on April 05, 2011

    p. 125 - While DG goes the traditional route and calls for canned tuna in this recipe, we prefer this salad w grilled or pan seared tuna and that’s what we used in this otherwise fairly classic dish.Prep is straight-forward and, I took full advantage of the fact that a number of steps in this recipe can be done in advance. I usually like to use fresh tarragon to finish this dish but I couldn’t get any at the market so I went w the standard chopped parsley. I coat my tuna in olive oil then crust it w salt, pepper and fennel seeds before grilling. In this case I used a stove-top grill pan. We thoroughly enjoyed our very French dinner and the Vinaigrette was very good as well. Nothing new or extraordinary here, just a good, classic dish. We served this w a warm, crusty baguette. Photos here: http://chowhound.chow.com/topics/775860#6442206

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.