Niçoise Salad
Niçoise salad combines Little Gem lettuce, hard-boiled eggs, and black olives with a Dijon mustard vinaigrette, finished with red onion.
TOTAL TIME
51 min
ACTIVE TIME
14 min
QUANTITY
~4.35 l
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/17
Tools0/13
Ingredients0/17 gathered · 4 servings
2,500ml
4piece
400g
200g
1piece
1clove
1tsp
20ml
80ml
1pinch
1pinch
2piece
250g
400g
100g
30g
50g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,500ml | — | — | |
| 2 | | 4piece | — | — | |
| 3 | | 400g | — | — | |
| 4 | | 200g | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 1clove | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 20ml | — | — | |
| 9 | | 80ml | — | — | |
| 10 | | 1pinch | — | — | |
| 11 | | 1pinch | — | — | |
| 12 | | 2piece | — | — | |
| 13 | | 250g | — | — | |
| 14 | | 400g | — | — | |
| 15 | | 100g | — | — | |
| 16 | | 30g | — | — | |
| 17 | | 50g | — | — |
Tools14 items
Serveware1 item
Procedure49 steps
1 of 49
Pour the water into a large saucepan and set over high heat.
Water · 2,000 ml
⏱ 10s
ResultWater2 of 49
Bring the water to a rolling boil.
⏱ 8 min
ResultBoiling water3 of 49
Lower the eggs gently into the boiling water with a spoon.
Egg · 4 piece
⏱ 10s
ResultBoiling water and egg4 of 49
Boil the eggs for 10 minutes, keeping the water at a steady boil.
⏱ 10 min
ResultHard-boiled eggs5 of 49
Lift the eggs out into a colander with a slotted spoon, keeping the water in the pan.
⏱ 10s
ResultHard-boiled eggsused in step 76 of 49
Fill a medium bowl with cold water and set it beside the colander.
Water · 500 ml
⏱ 10s
ResultWater7 of 49
Transfer the eggs into the cold water and leave them to cool completely.
⏱ 20 min
ResultHard-boiled eggs and water8 of 49
Leave the eggs to sit in the cold water until cool enough to handle.
⏱ 5 min
ResultCooled hard-boiled eggs9 of 49
Add the potatoes to the boiling water still in the pan.
Waxy potatoes · 400 g⏱ 10s
ResultWaxy potatoes10 of 49
Boil the potatoes until a knife slides through them easily, about 20 minutes.
⏱ 20 min
ResultPar-boiled potatoes11 of 49
Tip the potatoes into the colander and leave to steam-dry for a few minutes.
⏱ 10s
ResultPar-boiled potatoes12 of 49
Leave the potatoes in the colander until cool enough to handle.
⏱ 5 min
ResultCooled par-boiled potatoes13 of 49
Tip the cooled potatoes onto the chopping board.
⏱ 10s
ResultCooled par-boiled potatoes14 of 49
Cut each potato in half, or into thick slices if they are large.
⏱ 1 min
ResultHalved potatoes15 of 49
Move the halved potatoes into a large bowl.
⏱ 10s
ResultHalved potatoes16 of 49
Add the green beans to the same saucepan of water, topped up with fresh boiling water if needed.
Green beans · 200 g⏱ 10s
ResultGreen beans17 of 49
Boil the green beans for 3–4 minutes until just tender but still bright green.
⏱ 4 min
ResultBlanched green beans18 of 49
Drain the green beans into the colander immediately.
⏱ 10s
ResultDrained green beans19 of 49
Run cold water over the green beans until they are completely cold, to stop the cooking and fix the colour.
⏱ 30s
ResultRefreshed green beans21 of 49
Lift the cooled eggs out of the cold water onto the chopping board.
⏱ 10s
ResultCooled hard-boiled eggs22 of 49
Tap each egg firmly on the board to crack the shell all over, then peel it off and discard the shells.
⏱ 1 min
ResultPeeled hard-boiled eggs23 of 49
Cut each peeled egg lengthways into quarters.
⏱ 40s
ResultQuartered hard-boiled eggs24 of 49
Set the quartered eggs aside in a small bowl.
⏱ 10s
ResultQuartered hard-boiled eggsused in step 4525 of 49
Slice the top and root off the red onion and pull away the papery skin.
Red onion · 1 piece⏱ 30s
ResultPeeled red onion26 of 49
Slice the peeled onion as thinly as possible into half-moons.
⏱ 40s
ResultFinely sliced onion27 of 49
Add the sliced red onion to the bowl with the potatoes.
⏱ 10s
ResultHalved potatoes and finely sliced onion28 of 49
Crush the garlic clove flat with the side of the knife and pull away the skin.
Garlic · 1 clove⏱ 15s
ResultPeeled garlic clove29 of 49
Chop the peeled garlic as finely as possible into a near-paste.
⏱ 30s
ResultMinced garlicused in step 3230 of 49
Spoon the Dijon mustard into a small bowl.
Dijon mustard · 1 tsp⏱ 5s
ResultDijon mustard31 of 49
Add the red wine vinegar to the mustard.
Red wine vinegar · 20 ml⏱ 5s
ResultDijon mustard and red wine vinegar32 of 49
Add the minced garlic to the bowl.
⏱ 5s
ResultMinced garlic and dijon mustard and red wine vinegar33 of 49
Whisk the mustard, vinegar and garlic together until combined.
⏱ 15s
ResultWhisked mustard mixture34 of 49
Pour in the extra-virgin olive oil in a thin, steady stream, whisking constantly, until the dressing is emulsified and slightly thickened.
Extra-virgin olive oil · 80 ml⏱ 30s
ResultNiçoise dressing35 of 49
Season the dressing with a pinch of salt.
Salt · 1 pinch⏱ 5s
ResultNiçoise dressing and salt36 of 49
Add a pinch of black pepper and stir through.
Ground black pepper · 1 pinch⏱ 5s
ResultNiçoise dressing and salt and ground black pepperused in step 3837 of 49
Separate the little gem lettuces into individual leaves and arrange them across a large serving platter to form the base.
Little Gem lettuce · 2 piece⏱ 30s
ResultLittle gem lettuce38 of 49
Spoon half the dressing over the potatoes and red onion in the large bowl and toss gently to coat.
⏱ 20s
ResultHalved potato mixtureused in step 5139 of 49
Toss the potatoes and onion gently with tongs until evenly coated in the dressing.
⏱ 20s
ResultDressed potato and onion40 of 49
Spoon the dressed potatoes and onion over the lettuce leaves, spreading them evenly across the platter.
⏱ 30s
ResultDressed potato and onion and little gem lettuce41 of 49
Arrange the green beans in a loose pile over the potatoes.
⏱ 20s
ResultDressed potato and dried green bean mixture42 of 49
Tip the cherry tomatoes onto the chopping board.
Cherry tomatoes · 250 g⏱ 10s
ResultCherry tomatoes43 of 49
Halve each cherry tomato with a sharp knife.
⏱ 1 min
ResultHalved cherry tomatoes44 of 49
Scatter the halved cherry tomatoes cut-side up over the platter.
⏱ 15s
ResultDressed potato and dried green bean mixture45 of 49
Nestle the quartered hard-boiled eggs around the platter, yolk-side up.
⏱ 20s
ResultQuartered hard-boiled egg and dressed potato mixture46 of 49
Break the tuna into large chunks directly from the tin and distribute it in generous flakes across the salad.
Tuna in olive oil · 400 g⏱ 20s
ResultQuartered hard-boiled egg and dressed potato mixture47 of 49
Scatter the black olives evenly over the platter.
Black olives · 100 g⏱ 15s
ResultQuartered hard-boiled egg and dressed potato mixture48 of 49
Scatter the capers over the top of the salad.
Capers · 30 g⏱ 10s
ResultQuartered hard-boiled egg and dressed potato mixture49 of 49
Lay the anchovy fillets onto the platter, distributing them across the surface.
Anchovy fillets in oil · 50 g⏱ 10s
ResultQuartered hard-boiled egg and dressed potato mixtureTotal Time51 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Pour the water into a large saucepan and set over high heat.⏱ 10sResultWater |
| 2 | — | | Bring the water to a rolling boil.⏱ 8 minResultBoiling water |
| 3 | 4 piece | | Lower the eggs gently into the boiling water with a spoon.⏱ 10sResultBoiling water and egg |
| 4 | — | | Boil the eggs for 10 minutes, keeping the water at a steady boil.⏱ 10 minResultHard-boiled eggs |
| 5 | Hard-boiled eggsstep 4 | | Lift the eggs out into a colander with a slotted spoon, keeping the water in the pan.⏱ 10sResultHard-boiled eggsused in step 7 |
| 6 | 500 ml | | Fill a medium bowl with cold water and set it beside the colander.⏱ 10sResultWater |
| 7 | Hard-boiled eggsstep 5 | | Transfer the eggs into the cold water and leave them to cool completely.⏱ 20 minResultHard-boiled eggs and water |
| 8 | — | | Leave the eggs to sit in the cold water until cool enough to handle.⏱ 5 minResultCooled hard-boiled eggs |
| 9 | 400 g | | Add the potatoes to the boiling water still in the pan.⏱ 10sResultWaxy potatoes |
| 10 | — | | Boil the potatoes until a knife slides through them easily, about 20 minutes.⏱ 20 minResultPar-boiled potatoes |
| 11 | Par-boiled potatoesstep 10 | | Tip the potatoes into the colander and leave to steam-dry for a few minutes.⏱ 10sResultPar-boiled potatoes |
| 12 | — | | Leave the potatoes in the colander until cool enough to handle.⏱ 5 minResultCooled par-boiled potatoes |
| 13 | — | | Tip the cooled potatoes onto the chopping board.⏱ 10sResultCooled par-boiled potatoes |
| 14 | — | | Cut each potato in half, or into thick slices if they are large.⏱ 1 minResultHalved potatoes |
| 15 | Halved potatoesstep 14 | | Move the halved potatoes into a large bowl.⏱ 10sResultHalved potatoes |
| 16 | 200 g | | Add the green beans to the same saucepan of water, topped up with fresh boiling water if needed.⏱ 10sResultGreen beans |
| 17 | — | | Boil the green beans for 3–4 minutes until just tender but still bright green.⏱ 4 minResultBlanched green beans |
| 18 | Blanched green beansstep 17 | | Drain the green beans into the colander immediately.⏱ 10sResultDrained green beans |
| 19 | — | | Run cold water over the green beans until they are completely cold, to stop the cooking and fix the colour.⏱ 30sResultRefreshed green beans |
| 20 | — |  | Pat the green beans dry with kitchen paper.⏱ 20sResultDried green beansused in step 41 |
| 21 | — | | Lift the cooled eggs out of the cold water onto the chopping board.⏱ 10sResultCooled hard-boiled eggs |
| 22 | — | | Tap each egg firmly on the board to crack the shell all over, then peel it off and discard the shells.⏱ 1 minResultPeeled hard-boiled eggs |
| 23 | — | | Cut each peeled egg lengthways into quarters.⏱ 40sResultQuartered hard-boiled eggs |
| 24 | Quartered hard-boiled eggsstep 23 | | Set the quartered eggs aside in a small bowl.⏱ 10sResultQuartered hard-boiled eggsused in step 45 |
| 25 | 1 piece | | Slice the top and root off the red onion and pull away the papery skin.⏱ 30sResultPeeled red onion |
| 26 | Peeled red onionstep 25 | | Slice the peeled onion as thinly as possible into half-moons.⏱ 40sResultFinely sliced onion |
| 27 | Finely sliced onionstep 26 | | Add the sliced red onion to the bowl with the potatoes.⏱ 10sResultHalved potatoes and finely sliced onion |
| 28 | 1 clove | | Crush the garlic clove flat with the side of the knife and pull away the skin.⏱ 15sResultPeeled garlic clove |
| 29 | Peeled garlic clovestep 28 | | Chop the peeled garlic as finely as possible into a near-paste.⏱ 30sResultMinced garlicused in step 32 |
| 30 | 1 tsp | | Spoon the Dijon mustard into a small bowl.⏱ 5sResultDijon mustard |
| 31 | 20 ml | | Add the red wine vinegar to the mustard.⏱ 5sResultDijon mustard and red wine vinegar |
| 32 | Minced garlicstep 29 | | Add the minced garlic to the bowl.⏱ 5sResultMinced garlic and dijon mustard and red wine vinegar |
| 33 | — | | Whisk the mustard, vinegar and garlic together until combined.⏱ 15sResultWhisked mustard mixture |
| 34 | 80 ml | | Pour in the extra-virgin olive oil in a thin, steady stream, whisking constantly, until the dressing is emulsified and slightly thickened.⏱ 30sResultNiçoise dressing |
| 35 | 1 pinch | | Season the dressing with a pinch of salt.⏱ 5sResultNiçoise dressing and salt |
| 36 | 1 pinch | | Add a pinch of black pepper and stir through.⏱ 5sResultNiçoise dressing and salt and ground black pepperused in step 38 |
| 37 | 2 piece | Separate the little gem lettuces into individual leaves and arrange them across a large serving platter to form the base.⏱ 30sResultLittle gem lettuce | |
| 38 | Niçoise dressing and salt and ground black pepperstep 36 | | Spoon half the dressing over the potatoes and red onion in the large bowl and toss gently to coat.⏱ 20sResultHalved potato mixtureused in step 51 |
| 39 | — | | Toss the potatoes and onion gently with tongs until evenly coated in the dressing.⏱ 20sResultDressed potato and onion |
| 40 | Dressed potato and onionstep 39 | Spoon the dressed potatoes and onion over the lettuce leaves, spreading them evenly across the platter.⏱ 30sResultDressed potato and onion and little gem lettuce | |
| 41 | Dried green beansstep 20 | Arrange the green beans in a loose pile over the potatoes.⏱ 20sResultDressed potato and dried green bean mixture | |
| 42 | 250 g | | Tip the cherry tomatoes onto the chopping board.⏱ 10sResultCherry tomatoes |
| 43 | Cherry tomatoesstep 42 | | Halve each cherry tomato with a sharp knife.⏱ 1 minResultHalved cherry tomatoes |
| 44 | Halved cherry tomatoesstep 43 | Scatter the halved cherry tomatoes cut-side up over the platter.⏱ 15sResultDressed potato and dried green bean mixture | |
| 45 | Quartered hard-boiled eggsstep 24 | Nestle the quartered hard-boiled eggs around the platter, yolk-side up.⏱ 20sResultQuartered hard-boiled egg and dressed potato mixture | |
| 46 | 400 g | Break the tuna into large chunks directly from the tin and distribute it in generous flakes across the salad.⏱ 20sResultQuartered hard-boiled egg and dressed potato mixture | |
| 47 | 100 g | Scatter the black olives evenly over the platter.⏱ 15sResultQuartered hard-boiled egg and dressed potato mixture | |
| 48 | 30 g | Scatter the capers over the top of the salad.⏱ 10sResultQuartered hard-boiled egg and dressed potato mixture | |
| 49 | 50 g | Lay the anchovy fillets onto the platter, distributing them across the surface.⏱ 10sResultQuartered hard-boiled egg and dressed potato mixture | |
| Total Time | 51 min | ||
Serving
- Rearrange the anchovy fillets into a criss-cross pattern across the top of the salad.
- Spoon the remaining dressing in a thin stream over the entire salad and bring it straight to the table.
Nutritionper serving
Estimated · pre-cooking · 94% ingredients covered
| Nutrient | Per serving |
|---|---|
| 438kcal | |
| 17g | |
| 29g | |
| 5g | |
| 30g | |
| 7g | |
| 6g | |
| 730mg |
Ingredients0/17
Tools0/13
Recipe
Niçoise Salad
Niçoise salad combines Little Gem lettuce, hard-boiled eggs, and black olives with a Dijon mustard vinaigrette, finished with red onion.
What you’ll doYou will boil eggs, potatoes and green beans in sequence, cooling each as it finishes. While they cool, you'll make a mustard vinaigrette and prepare the remaining vegetables. Finally, you'll build the salad on a bed of lettuce, arranging each component in its own area, then dress it just before serving.
Serves4
Total51 min
LevelEasy
Ingredients
- Water2,500 ml
- Egg4 piece
- Waxy potatoes400 g
- Green beans200 g
- Red onion1 piece
- Garlic1 clove
- Dijon mustard1 tsp
- Red wine vinegar20 ml
- Extra-virgin olive oil80 ml
- Salt1 pinch
- Ground black pepper1 pinch
- Little Gem lettuce2 piece
- Cherry tomatoes250 g
- Tuna in olive oil400 g
- Black olives100 g
- Capers30 g
- Anchovy fillets in oil50 g
Tools
SpoonLarge saucepanTongsLarge serving platterBoiled eggs bowl (small bowl)Niçoise dressing bowl (small bowl)Chef's knifeMedium bowlLarge bowlSlotted spoonWhiskColanderKitchen paperChopping board
Method
1
Pour the water into a large saucepan and set over high heat.
10sLarge saucepanWater · 2,000 ml
2
Bring the water to a rolling boil.
8 minLarge saucepan
3
Lower the eggs gently into the boiling water with a spoon.
10sLarge saucepan, SpoonEgg · 4 piece
4
Boil the eggs for 10 minutes, keeping the water at a steady boil.
10 minLarge saucepan
5
Lift the eggs out into a colander with a slotted spoon, keeping the water in the pan.
Result · Hard-boiled eggs · used in step 7
10sColander, Slotted spoonHard-boiled eggs · step 4
6
Fill a medium bowl with cold water and set it beside the colander.
10sMedium bowlWater · 500 ml
7
Transfer the eggs into the cold water and leave them to cool completely.
20 minMedium bowlHard-boiled eggs · step 5
8
Leave the eggs to sit in the cold water until cool enough to handle.
5 minMedium bowl
9
Add the potatoes to the boiling water still in the pan.
10sLarge saucepanWaxy potatoes · 400 g
10
Boil the potatoes until a knife slides through them easily, about 20 minutes.
20 minLarge saucepan, Chefs knife
11
Tip the potatoes into the colander and leave to steam-dry for a few minutes.
10sColanderPar-boiled potatoes · step 10
12
Leave the potatoes in the colander until cool enough to handle.
5 minColander
13
Tip the cooled potatoes onto the chopping board.
10sChopping board
14
Cut each potato in half, or into thick slices if they are large.
1 minChopping board, Chefs knife
15
Move the halved potatoes into a large bowl.
10sLarge bowlHalved potatoes · step 14
16
Add the green beans to the same saucepan of water, topped up with fresh boiling water if needed.
10sLarge saucepanGreen beans · 200 g
17
Boil the green beans for 3–4 minutes until just tender but still bright green.
4 minLarge saucepan
18
Drain the green beans into the colander immediately.
10sColanderBlanched green beans · step 17
19
Run cold water over the green beans until they are completely cold, to stop the cooking and fix the colour.
30sColander
20
Pat the green beans dry with kitchen paper.
Result · Dried green beans · used in step 41
20sColander, Kitchen paper
21
Lift the cooled eggs out of the cold water onto the chopping board.
10sChopping board
22
Tap each egg firmly on the board to crack the shell all over, then peel it off and discard the shells.
1 minChopping board, Chefs knife
23
Cut each peeled egg lengthways into quarters.
40sChopping board, Chefs knife
24
Set the quartered eggs aside in a small bowl.
Result · Quartered hard-boiled eggs · used in step 45
10sBoiled eggs bowl (small bowl)Quartered hard-boiled eggs · step 23
25
Slice the top and root off the red onion and pull away the papery skin.
30sChopping board, Chefs knifeRed onion · 1 piece
26
Slice the peeled onion as thinly as possible into half-moons.
40sChopping board, Chefs knifePeeled red onion · step 25
27
Add the sliced red onion to the bowl with the potatoes.
10sLarge bowlFinely sliced onion · step 26
28
Crush the garlic clove flat with the side of the knife and pull away the skin.
15sChopping board, Chefs knifeGarlic · 1 clove
29
Chop the peeled garlic as finely as possible into a near-paste.
Result · Minced garlic · used in step 32
30sChopping board, Chefs knifePeeled garlic clove · step 28
30
Spoon the Dijon mustard into a small bowl.
5sNiçoise dressing bowl (small bowl)Dijon mustard · 1 tsp
31
Add the red wine vinegar to the mustard.
5sNiçoise dressing bowl (small bowl)Red wine vinegar · 20 ml
32
Add the minced garlic to the bowl.
5sNiçoise dressing bowl (small bowl)Minced garlic · step 29
33
Whisk the mustard, vinegar and garlic together until combined.
15sNiçoise dressing bowl (small bowl), Whisk
34
Pour in the extra-virgin olive oil in a thin, steady stream, whisking constantly, until the dressing is emulsified and slightly thickened.
30sNiçoise dressing bowl (small bowl), WhiskExtra-virgin olive oil · 80 ml
35
Season the dressing with a pinch of salt.
5sNiçoise dressing bowl (small bowl)Salt · 1 pinch
36
Add a pinch of black pepper and stir through.
Result · Niçoise dressing and salt and ground black pepper · used in step 38
5sNiçoise dressing bowl (small bowl)Ground black pepper · 1 pinch
37
Separate the little gem lettuces into individual leaves and arrange them across a large serving platter to form the base.
30sLarge serving platterLittle Gem lettuce · 2 piece
38
Spoon half the dressing over the potatoes and red onion in the large bowl and toss gently to coat.
Result · Halved potato mixture · used in step 51
20sLarge bowl, SpoonNiçoise dressing and salt and ground black pepper · step 36
39
Toss the potatoes and onion gently with tongs until evenly coated in the dressing.
20sLarge bowl, Tongs
40
Spoon the dressed potatoes and onion over the lettuce leaves, spreading them evenly across the platter.
30sLarge serving platterDressed potato and onion · step 39
41
Arrange the green beans in a loose pile over the potatoes.
20sLarge serving platterDried green beans · step 20
42
Tip the cherry tomatoes onto the chopping board.
10sChopping boardCherry tomatoes · 250 g
43
Halve each cherry tomato with a sharp knife.
1 minChopping board, Chefs knifeCherry tomatoes · step 42
44
Scatter the halved cherry tomatoes cut-side up over the platter.
15sLarge serving platterHalved cherry tomatoes · step 43
45
Nestle the quartered hard-boiled eggs around the platter, yolk-side up.
20sLarge serving platterQuartered hard-boiled eggs · step 24
46
Break the tuna into large chunks directly from the tin and distribute it in generous flakes across the salad.
20sLarge serving platterTuna in olive oil · 400 g
47
Scatter the black olives evenly over the platter.
15sLarge serving platterBlack olives · 100 g
48
Scatter the capers over the top of the salad.
10sLarge serving platterCapers · 30 g
49
Lay the anchovy fillets onto the platter, distributing them across the surface.
10sLarge serving platterAnchovy fillets in oil · 50 g
50
Rearrange the anchovy fillets into a criss-cross pattern across the top of the salad.
20sLarge serving platter
51
Spoon the remaining dressing in a thin stream over the entire salad and bring it straight to the table.
Result · Niçoise Salad
15sLarge serving platter, SpoonRemaining niçoise dressing · step 38
Printed 7 October 2026