Salad Nicoise

By Paul Lampa & Chantal Payette - recipe & food styling

Photos By Vicky Lam

salad nicoise

A classic and delicious salad often enjoyed in French restaurants, but easy to make at home.


  • 1 clove garlic, minced
  • 1/3 cup olive oil
  • 3 tbsp lemon Juice
  • 1 tbsp dijon mustard
  • 1 tbsp shallot, minced
  • Salt and pepper to taste


In a mixing bowl, combine garlic, shallot, dijon mustard and lemon juice. Mix well with whisk.

Slowly whisk in oil.

Season with salt and pepper to taste and set aside.



  • 1 lb new potatoes, cooked and cut in half
  • 8 oz French beans, blanched
  • 8 whole anchovy filets
  • 4 hard boiled eggs, cut in half
  • 1 small cucumber, sliced
  • 1/2 cup whole basil leaves
  • 1/2 cup whole nicoise olives
  • 1 cup grape tomatoes
  • 1 can tuna in oil


In a mixing bowl, toss potatoes, green beans and some dressing. Set aside.

On a large serving plate, place potatoes, green beans, slices cucumbers, grape tomatoes, hard boiled eggs, anchovies and olives.

Drizzle entire dish lightly with olive oil, salt and pepper.

Drizzle remaining dressing on top.

Sprinkle basil leaves around the plate.

Mix well after presentation and enjoy.

Clear Tiplivestock agriculture and conventional fishing methods are hard on the environment.  Please choose sustainably raised, organic meat, poultry and seafood whenever possible.  Its better for you, it’s better for the earth.