This is surely the most famous and argued-over salad in the world. My idea for deconstructing my Salade Niçoise is to present all the elements separately. The purists say there shouldn't be any vegetables at all, but I am used to having green beans and potatoes in my version. Just tell yourself you are not from Nice, and go wherever your taste takes you.


  • 200g tuna
  • 4 whole anchovy fillets in olive oil
  • 8 quail eggs (hard boiled and halved)
  • A good handful of black olives (ideally French, from Nice is even better)
  • 4 medium potatoes (boiled, cooled and sliced)
  • A good handful of green beans (lightly boiled or steamed)
  • ½ red pepper (sliced)
  • ½ yellow pepper (sliced)
  • For the Dressing:
  • 4 tblsp olive oil
  • 1 garlic clove (crushed)
  • Fleur de sel
  • Freshly ground black pepper


  • I like having the potatoes because they soak up the vinaigrette and peppers are a must because they add fantastic crunch to the salad. This is a great recipe, because the main ingredient is the tuna.
  • Traditionally it comes in a tin, which makes it easy, but for this version I have turned it round and done it with fresh tuna. It gives a little bit of moisture and it isn't as salty as the stuff which comes from tins. I just briefly sear it in hot oil, so it stays red and soft and moist on the inside.
  • It's just slightly cooked on all sides and sliced through. The other ingredients are anchovies and olives to make beautiful colourful ingredients. Take them all separately and line them up on a board or platter, drizzle with dressing and present. Simple!

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