Salad Niçoise

Salad Niçoise

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Serves 4

Preparation time – 15 minutes
Cooking time – 10 minutes

A classic Provençal salad which can have many variations depending on your store cupboard.


Nutritional value per serving:
525 calories; Protein 33 g; Fat 37 g of which saturated fat 6 g; Carbohydrate 17 g of which sugars 6 g.


     *Click here for explanations of cookery terms and techniques


4 medium eggs (hard boiled ) 400 g/ 14 oz tinned tuna ( in water) 1 medium red onion, thinly sliced 50 g/ 1 ¾ oz tinned anchovy fillets, chopped 50 g/ 1 ¾ oz capers 115 g/ 4 oz black olives, pitted 3 Little Gem lettuces 175 g/ 6 oz cherry tomatoes For the Croutons: 2 thick slices wholemeal bread, cut into 1 cm/ ½ in cubes 1 clove garlic, crushed 2 tablespoons olive oil For the Dressing: ½ teaspoon caster sugar 1 tablespoon white wine vinegar Salt 1 clove garlic, crushed 1-2 teaspoons Dijon mustard 3 tablespoons extra virgin olive oil


  1. To make the croutons, put the garlic into a frying pan with the oil, add the croutons and fry over a moderate heat, taking care not to let the garlic burn. When the croutons are crisp and golden, drain and leave to cool.
  2. To make the dressing, put all the ingredients into a large salad bowl and mix until it forms a thick emulsion*.
  3. Drain the tuna and flake into the dressing. Add the onion, anchovies and their oil, capers and olives. Toss gently.
  4. Rinse and dry the lettuce leaves, add them to the tuna mixture.
  5. Halve the cherry tomatoes and scatter them in the bowl.
  6. Shell the eggs and slice into quarters, lengthways.
  7. Toss the salad, ensuring every leaf is coated with the dressing, then add the egg quarters.
  8. Serve the croutons separately.
Variations: Try adding steamed green beans, boiled little new potatoes or sliced red peppers when you add the tomatoes.

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