Salade Niçoise sans Anchois is a refreshing and vibrant take on the classic French dish, perfect for those who prefer a vegetarian twist. This colorful salad is a medley of crisp greens, ripe tomatoes, tender green beans, and soft-boiled eggs, complemented by briny olives and hearty potatoes, all dressed in a light vinaigrette. It’s a celebration of the French Riviera’s flavors and produce, served in a nutritious and satisfying meal. Ideal for a light lunch or a healthy side, this vegetarian Niçoise Salad is a delicious way to enjoy the bright tastes of the Mediterranean without the anchovies.
AuthorJulia ForesekCategoryAppetizers & Starters, French, Salads, Salads & DressingsDifficultyBeginnerPrepare the Vegetables:
Arrange the lettuce leaves on a large platter as the base.
Scatter the tomato wedges, sliced red onion, green beans, and sliced potatoes over the lettuce.
Add Eggs, Tuna, and Olives:
Arrange the hard-boiled egg quarters, flaked tuna, and Niçoise olives on top of the salad.
Dressing:
In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, a touch of Dijon mustard, salt, and pepper to taste. Adjust the quantities based on your preference.
Drizzle the dressing over the salad just before serving.
Garnish and Serve:
Garnish with fresh basil or parsley. Serve the salad with fresh crusty bread if desired.
Ingredients
Directions
Prepare the Vegetables:
Arrange the lettuce leaves on a large platter as the base.
Scatter the tomato wedges, sliced red onion, green beans, and sliced potatoes over the lettuce.
Add Eggs, Tuna, and Olives:
Arrange the hard-boiled egg quarters, flaked tuna, and Niçoise olives on top of the salad.
Dressing:
In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, a touch of Dijon mustard, salt, and pepper to taste. Adjust the quantities based on your preference.
Drizzle the dressing over the salad just before serving.
Garnish and Serve:
Garnish with fresh basil or parsley. Serve the salad with fresh crusty bread if desired.
Notes
Perfect Wine Pairing:
- Rosé from Provence: A dry, crisp Rosé from Provence complements the salad’s fresh flavors without overpowering them.
- Alternative: A light and zesty white wine, such as Vermentino or Sauvignon Blanc, can also pair beautifully with the rich tuna and eggs, offering a refreshing contrast.
