Nutritional Info

Nutrition Facts

Serving Size 1 (254g)

Calories 398
Calories from Fat 356 (89%)
Amount Per Serving %DIV
Total Fat 39.5g 61%
Saturated Fat 5.6g 28%
Monounsaturated Fat 29.6g
Polyunsaturated Fat 4.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 5.8mg 0%
Potassium 296.4mg 6%
Total Carbohydrate 7.8g 3%
Dietary Fiber 1.7g 7%
Sugars 4.8g
Protein 1.4g 3%

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Recipe Description
If you see the word "Nicoise" in the name of a recipe, you know the dish is prepared in the style of Nice, France and that means it probably includes tomatoes, olives and anchovies. The classic Nicoise salad contains those ingredients, as well as sliced potatoes, tender green beans, tuna and hard cooked eggs.
Prep time
2 hr 20 min
Cook time
32 min
Ready In
2 hr 52 min


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Serves To:USMetric
1/4 Cup(c)  red wine vinegar
2 Tablespoon(T)  green onion, thinly sliced
2 Tablespoon(T)  parsley, finely chopped
1 Pinch(pn)  salt, to taste
4   large thin skinned potatoes, scrubbed
1 1/2 Pound(lb)  green beans, ends and strings removed
2   large tomatoes, cut into wedges
3   hard cooked eggs, quartered
1/2 Cup(c)  nicoise olives or pitted ripe olives
1 Tablespoon(T)  capers, drained
8   butter lettuce leaves, rinsed and crisped
6 Ounce(oz)  water packed tuna
12 Ounce(oz)  anchovy fillets, drained
1 Pinch(pn)  pepper, to taste
3/4 Cup(c)  olive oil


In a small bowl, whisk together oil, vinegar, onion and parsley. Season to taste with salt and pepper, then cover and set aside. Cook potatoes in boiling water until tender throughout when pierced, about 25 minutes. Drain, immerse in ice water until cool, and drain again. Peel and slice potatoes. Place in a bowl and pour just enough dressing over slices to coat them. Mix gently, cover, and refrigerate for at least 2 hours. Cut beans into 1 1/2 inch lengths and cook in boiling water until tender crisp to bite, about 7 minutes. Drain, immerse in ice water until cool, and drain again. On a rimmed platter, arrange potatoes, beans, tomatoes and eggs in separate mounds. Garnish with olives and capers, if desired. (At this point, you may cover and refrigerate for up to 6 hours.) Just before serving, arrange lettuce leaves around edge of platter. Drain tuna (without removing it from can), then invert can on top of salad. Carefully lift off can. Garnish salad with anchovies. Pour remaining dressing over all ingredients.

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