Photo: Anna Pelzer
Niçoise Salad
19 ingredients
Serves 6.
openrecipes
The versions of this renowned French salad are infinite, but nearly all include lettuce, tomatoes, potatoes, green beans, eggs, anchovies and niçoise olives. Tuna is another typical addition, and this recipe offers the option of using fresh tuna, if it is available, or canned tuna in olive oil, a preference in many traditional salads.
Estimated Nutrition (whole recipe, rough)
1174
Calories
96g
Protein
56g
Fat
73g
Carbs
Counts 19 of 20 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Tuna | 100g cooked | 132 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 small waxy potatoes
- 20 to 24 baby green beans, trimmed
- 1/2 lemon
- 6 baby artichokes (optional)
- 15 to 18 young fava beans (optional)
- 1/2 lb. fresh tuna, or 1 can (7 oz.) olive oil-packed tuna
- 3 Tbs. olive oil for cooking fresh tuna, if needed
- 1 head butter lettuce, leaves separated
- 9 small tomatoes, cut into wedges
- 1 red bell pepper, seeded and cut into strips
- 1 small English cucumber, sliced
- 12 olive oil-packed anchovy fillets, drained and halved lengthwise
- 2/3 cup niçoise olives
- 12 fresh basil leaves, torn
- 3/4 cup extra-virgin olive oil
- 3 to 4 Tbs. fresh lemon juice or red wine vinegar
- 2 garlic cloves, crushed
- Salt and freshly ground pepper, to taste
- 6 hard-cooked eggs, quartered
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes