This Niçoise Salad is my take on a French salad with raw and cooked vegetables, eggs, olives, artichoke hearts, tuna, and lemon vinaigrette.
Hi everyone! I hope you are enjoying a wonderful Christmas and year end holiday. This is the only time of the year when some of us here in the US get a nice long break and a chance to catch up with family and friends. We had some snow just before Christmas to freshen up the landscape. It may be cold outside but it is warm indoors and around the fireplace.
We had a Christmas party that spanned both lunch and dinner time, with caroling around the fireplace to end the evening. Ro-Ri San brought in a lot of firewood and built a strong fire that warmed up the entire family room. Tea and cakes rounded off the holiday atmosphere.
A Salad Platter For Our Christmas Party
One of my favorite things to prepare for a party is Niçoise Salad. This large platter of raw and cooked vegetables, olives and canned tuna cater to all sorts of preferences. Everyone can pick from the composed platter (as opposed to a toss salad) to suit their taste buds. This recipe was adapted from Julia Child’s Salade Niçoise. This salad lends itself easily to substitutions and innovations. I omitted the eggs and anchovies this time and included some zucchinis instead.
What is A Niçoise Salad?
This is a delightful salad that originated in Nice, France. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives, tuna or anchovies, dressed with olive oil or a lemon vinaigrette. It may also include artichoke hearts, peppers, and other seasonal vegetables. Like with all things, controversy surround whether there should be cooked vegetables like boiled potatoes and green beans but we are not here to delve into it today or any day. We just want to enjoy the salad as it is commonly known today. 🙂
Similar Items Used In This Niçoise Salad
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- 12 oz baby potatoes (340g)
- 4 large eggs
- 6 oz green beans (trimmed) (170g)
- 1 head Boston lettuce (leaves separated and rinsed)
- 1 large tomato (cut into wedges)
- 1 medium cucumber (cut into slices)
- 3 large sweet peppers (red, orange, yellow) (cut into thin strips)
- 1 small red onion (cut into thin slices)
- 7 oz marinated pitted olives (200g)
- 7 oz grilledmarinated artichoke hearts (200g)
- 1 can chunk tuna in water (5oz/140g) (drained)
- 2 oz anchovies in olive oil (56g) (drained) optional
- Freshly ground pepper
- Scrub baby potatoes and boil potatoes in lightly salted water for about 12 to 15 minutes until tender. Drain and peel when cool enough to handle. Cut into bite size pieces.
- Boil eggs for 6 minutes. Remove and plunge into cold water. Peel and cut into halves.
- Blanch green beans for 1 to 2 minutes. Transfer to cold water bath. Drain well.
- Squeeze the 2 lemons to get about ⅓cup/160ml lemon juice into a jar with a lid.
- Add all other lemon vinaigrette ingredients. Place the lid on and shake to combine.
- Arrange lettuce leaves in a single layer on a large platter. Place tuna in the center surrounded by marinated artichoke hearts and pitted olives.
- Arrange prepared baby potatoes, eggs, green beans, tomato wedges, cucumber, sweet peppers, onion around marinated ingredients on the platter.
- Grind pepper all over ingredients over the platter. Arrange strips of anchovies (if using) over vegetables.
- Just before serving, pour lemon vinaigrette all over salad.
Update: December 25th 2023
This was the big Niçoise Salad I made yesterday for our Christmas Eve dinner. I only made two dishes without any additional carbs and side dishes. We thoroughly enjoyed the salad and finished the entire thing.
Asian Beef Pot Roast
I decided to recreate the dishes I prepared for the Christmas party in 2010. The other dish I prepared was an Asian Beef Pot Roast that my Mom used to prepare, which was superbly tender, juicy, and flavorful. Up until now, I have not shared the recipe, but I will share it soon. I did make this Asian Pork Pot Roast which is similar but using pork instead of beef.
NOTE: The original publication of this post was on December 29th, 2010. This republication comes with changes to the recipe and writeup. The recipe in the original publication was a simplified version of this revised recipe. Instead of lemon juice, I used red wine vinegar. Lemon juice vinaigrette has a brighter taste and flavor.