Crisp vegetables, tender potatoes, boiled eggs and salty tuna give Salade Niçoise, the classic French salad from Nice, its familiar combination of flavours and textures. For a fresh and filling lunch, Delia Smith Salade Nicoise Recipe brings these ingredients together with olives, anchovies and a simple mustard dressing.
Ingredients
This recipe serves 4 people and takes approximately 40 minutes to prepare and cook.
For the Salad:
450g new potatoes
200g fine green beans, trimmed
4 large eggs
2 cans tuna in olive oil (approximately 280g drained)
3 ripe tomatoes, cut into wedges
1 small red onion, thinly sliced
1 Little Gem lettuce
75g black olives, preferably Niçoise olives
6–8 anchovy fillets
1 tablespoon capers
A handful of fresh basil leaves
Salt and freshly ground black pepper
For the Dressing:
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, crushed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Choose small, waxy potatoes such as Charlotte because they stay firm after boiling. Good-quality tuna packed in olive oil has a richer flavour than tuna in water, and I find it gives the salad a much nicer texture. Ripe tomatoes and fresh green beans are also worth choosing carefully because both are served with very little cooking.
How to Make Delia Smith Salade Nicoise
Step 1: Cook the Potatoes, Beans and Eggs
Wash the potatoes and place them in a saucepan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15–20 minutes until tender. Test one with a small knife. It should slide through easily without breaking the potato apart.
Drain the potatoes and leave them to cool slightly. Cut larger ones into halves or quarters, keeping the smaller potatoes whole.
Bring another saucepan of water to the boil. Add the green beans and cook for 3–4 minutes until tender but still slightly crisp. Transfer them straight into cold water to stop the cooking and preserve their green colour. Drain thoroughly.
For the eggs, lower them gently into boiling water and cook for 9–10 minutes. Transfer to cold water, peel and cut into quarters.
I prefer the potatoes slightly warm and the beans completely cooled. The potatoes take on the dressing nicely, while the beans keep their fresh, crisp texture.
Step 2: Prepare the Dressing and Salad Ingredients
Place the red wine vinegar, Dijon mustard, crushed garlic, salt and black pepper in a small bowl. Whisk everything together, then slowly add the olive oil while continuing to whisk.
Taste the dressing. It should have a noticeable sharpness from the vinegar, balanced by the olive oil. Add a little more oil if it tastes too acidic.
Wash the lettuce leaves and dry them carefully. Cut the tomatoes into wedges and slice the red onion thinly.
Drain the tuna and separate it into large flakes using a fork. Avoid breaking it into very small pieces because larger chunks look better and give the salad more texture.
Drain the anchovies, olives and capers. If the olives contain stones, remove them before serving if preferred.
Place the warm potatoes in a bowl and toss them with one tablespoon of dressing. Leave them for a few minutes to absorb the flavour.
Step 3: Assemble the Salade Niçoise
Arrange the lettuce leaves across a large serving platter. Place the potatoes and green beans over the lettuce, spreading them out evenly.
Add the tomato wedges around the platter, followed by the tuna and quartered eggs. Scatter the red onion, black olives and capers over the vegetables.
Arrange the anchovy fillets over the eggs or tuna, then finish with fresh basil leaves.
Spoon the remaining dressing over the salad just before serving. Add a little freshly ground black pepper if needed.
One reason I like Delia Smith Salade Nicoise Recipe is that the ingredients can be prepared separately and assembled at the last minute. Keep everything arranged in visible sections instead of stirring it together. The eggs stay whole, the tuna keeps its shape, and everyone gets a good mixture of ingredients.
Serve at room temperature for the best flavour.
What to Serve With Delia Smith Salade Nicoise
Salade Niçoise is filling enough to serve as a main course, particularly with the potatoes, eggs and tuna. A few simple accompaniments can turn it into a more substantial lunch.
Crusty French Bread: Fresh baguette is my first choice. Its crisp crust and soft centre are good for soaking up any dressing left on the plate.
Garlic Bread: Toasted bread lightly rubbed with garlic and brushed with olive oil adds another savoury flavour without making the meal too heavy.
French Onion Soup: A small bowl of onion soup makes a good starter before the salad, especially during cooler weather.
Grilled Vegetables: Courgettes, aubergines and peppers cooked with olive oil pair nicely with the tomatoes and olives.
Fresh Lemon Water: Cold water with lemon slices is a refreshing drink alongside the salty tuna, olives and anchovies.
For a simple lunch, I would serve the salad with fresh baguette and nothing else. It already has enough variety to make a satisfying meal.
Delia Smith Salade Nicoise Nutrition Information
The following values are approximate estimates per serving, based on four portions.
Nutrient | Amount per Serving |
|---|---|
Calories | 480–530 kcal |
Protein | 30–35g |
Carbohydrates | 27–33g |
Total Fat | 28–34g |
Saturated Fat | 5–7g |
Fibre | 5–7g |
Sugars | 5–7g |
Tuna and eggs provide protein, while olive oil and olives supply mostly unsaturated fats. Potatoes contribute carbohydrates, and the vegetables add fibre and vitamins.
The actual nutritional values depend on the tuna, olive oil and portion sizes. Anchovies, olives and capers also contribute a considerable amount of salt.
FAQs
Can I prepare Salade Niçoise in advance?
Yes. Cook the potatoes, eggs and green beans a day ahead and store them separately in the refrigerator. Prepare the dressing in another container. Assemble everything shortly before serving to keep the lettuce fresh.
Can I use fresh tuna instead of canned tuna?
Yes. Fresh tuna steaks can be seasoned, pan-seared and sliced before serving. Cook them according to your preferred doneness and appropriate food-safety guidance. Canned tuna is more convenient and gives the salad its familiar everyday character.
Should Salade Niçoise be served hot or cold?
Salade Niçoise is normally served cool or at room temperature. The potatoes can be slightly warm, but the lettuce, tomatoes and other vegetables should remain fresh.
Can I leave out the anchovies?
Yes. Anchovies provide a strong salty flavour, but the salad still tastes good without them. The olives and capers contribute enough savoury flavour for those who prefer a milder version.
How long can I store leftover Salade Niçoise?
Keep leftovers in an airtight container in the refrigerator for up to 1–2 days. Refrigerate promptly, ideally below 5°C. Dressed lettuce becomes soft during storage, so the salad tastes best when freshly assembled.
Can I make the dressing without Dijon mustard?
Yes. Combine olive oil, red wine vinegar, garlic, salt and pepper for a simpler vinaigrette. The mustard helps the dressing stay mixed and gives it a slightly sharper taste, but it is not necessary.
What type of olives should I use?
Small black Niçoise olives are the traditional choice because of their distinctive savoury flavour. Kalamata olives are a suitable alternative if Niçoise olives are unavailable, although their flavour is stronger.