Julia Child was WRONG! The real Nicoise Salad Recipe
Here is the authentic recipe for Salade Niçoise, and I'm sorry to say it is not at all what Julia Child has been teaching all these years!
I was shocked when I first read her recipe, so I made this video to help all of you poor non French people to make this delicious salad the right way
It's actually much easier! And healthier.
No baked potatoes. No precooked green beans.
Just RAW vegetables, canned tuna, anchovies, olives and eggs.
That's what peasants or fishermen from Nice would make and eat on the go so they used only fresh and raw veggies.
And don't get me wrong, I love Julia Child, and she was not the only one to be in the wrong, nicoisewise. But I thought you might like to know the TRUTH!
(also there is a comity in Nice, where the Nicoise was invented, that protects the real authentic recipe so if you don't want them to put all France in the streets to protest, better start making the authentic recipe now...)
INGREDIENTS
3 eggs
1 garlic clove
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
4 cups arugula or mixed salad greens
4 tomatoes,
4 green onions
8 anchovy fillets in olive oil, drained
1 (5-ounce) can tuna in olive oil
6 large basil leaves, shredded
1/2 cup small black olives
Bon appétit les amis!
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Traditional Salad Nicoise
A lovely tasty salad from the South of France. Find this recipe at a fabulous online collection of recipes from home cooks in Australia and New Zealand. Join for free and share your special recipes!
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Buttery Boston lettuce tossed in a light vinaigrette with tuna and your favourite assorted vegetables – enjoy our TUNA SALAD NIÇOISE for brunch, lunch or dinner.
I truly believe every great salad deserves to be personalized, and an authentic Niçoise salad is no exception. Ultimately, the recipe for this classic dish has endless possibilities, whether you’re adhering to the strict guidelines of a centuries-old French cookbook or following the trends of up-and-coming chefs. You can be sure the end result will always be delicious.
I like to serve a GRILLED TUNA SALAD in the summer months, but in winter months, I stick to this version made using a high-quality brand of tuna canned in olive oil.
Here are some of the tricks I’ve learned over the years:
THE BASICS
I think this salad deserves a buttery Boston or Bibb lettuce and I suggest trying to source hydroponically-farmed organic varieties. The leaves are soft and practically melt in your mouth.
I think French green beans – haricots verts – are essential to this recipe. Blanch them and cool them in ice water to keep their crispness.
Tossing boiled mini Yukons into this mix is the perfect complement for the tuna and the beans, as is a just-boiled egg. Serving it while it’s still slightly soft in the middle and you’re onto perfection.
THE DRESS UP
I think the vinaigrette for this salad should be bold and robust. That said, I also like to keep it simple and tangy. The expected ingredients of Dijon, shallots, garlic and a superior quality extra virgin olive oil give the vinaigrette bite and body.
As you prepare this vinaigrette, be confident when you add the anchovy paste, lemon juice and apple cider vinegar. Together, these three ingredients will make your Niçoise salad dressing magical.
THE UPGRADES
Make sure to include these bonus flavour enhancements: shaved red onion, black olives, chopped artichoke and multi-coloured cherry tomatoes. But why stop there? Additional upgrades can include cucumber, green olives, zucchini, chickpeas and even corn. This salad invites them all.
The pièce de résistance, the icing on the cake, the thing that I think takes this salad recipe to an off-the-charts level? Sprinkle a few salted capers on top right before you toss and serve. Their unique flavour profile is astonishingly pleasing in this recipe.
There are plenty of options and combinations to use in your interpretation of this classic salad – it always looks wonderful and is good for you too. Since it’s often served as a stand-alone starter and main, perhaps a dessert suggestions will suffice. Follow it with our LEMON JELLY ROLL.
Give our TUNA SALAD NIÇOISE a try. Bon appétit!
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Nicoise Salad Recipe - Laura Vitale - Laura in the Kitchen Episode 585
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Gordon Ramsay's Tuna Nicoise Salad
Gordon Ramsay shows us his perfect French classic: a tuna nicoise salad! His secret? A perfect dressing with an anchovy base. This is a salad that will surely earn its spot on the table as an entree! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
Tuna Salad Nicoise | Everyday Food with Sarah Carey
Need a cool dinner for a warm night? Why not try a dinner salad? My family lives on main-course salads all summer -- they're refreshing and beautiful, and don't weigh us down in the heat. Plus, I can't think of a better way to make use of all the peak season produce in the markets now. The key to making great salads is building flavor as you go.
Today, watch me make a classic French Nicoise salad. I give it a simple twist by roasting the potatoes and the tomatoes for a deeper, heartier flavor. When I add those ingredients along with good-quality tuna and olives on top of baby arugula, I have a satisfying dinner that's still quite light.
Sarah's Tip of the Day:
As you watch, you'll see how one simple ingredient can turn a salad dressing from acidic to smooth; plus, check out my trick for getting the driest greens so the dressing sticks better.
Tune in throughout the week, when I'll be cooking up lots of fresh ideas for dinner salads. I'll be showing you easy tricks for layering and enhancing your ingredients so they're are as appealing -- and satisfying -- as they can be.
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Recipe Ingredients:
1 1/2 pounds small red new potatoes, quartered
2 tablespoons olive oil
coarse salt and ground pepper
2 pints grape tomatoes
2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried
1/4 cup Lemon Vinaigrette
2 cans (6 ounces each) tuna in olive oil, drained
1/2 cup pitted Kalamata olives
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Tuna Salad Nicoise | Everyday Food with Sarah Carey