Salad Nicoise

Salad Nicoise

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(11 ratings)

Prep: 20 mins - 25 mins Cook: 30 mins


Serves 2
A Gordon Ramsay classic made simple, a great fresh-tasting summer meal

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 300g small new potato

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 100g fine green bean, trimmed
  • 3 egg, as fresh as you can get them



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 Baby Gem lettuce, outside leaves trimmed off
  • 5 tbsp extra-virgin olive oil
  • 200g cherry tomato, halved
  • 2 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • small handful basil leaves
  • 325g piece fresh tuna loin



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the olive dressing

  • 50g black olive, preferably Niçoise, pitted
  • 5 marinated anchovy fillets



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 1 garlic clove
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

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  1. First, make the dressing. Tip the olives, anchovies and garlic into a large mortar and mash with a pestle until you have a very rough paste. Scrape into a bowl, if you like, stir in the lemon juice, olive oil and vinegar, then set aside.

  2. Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside. Boil a small pan.

  3. Halve the potatoes and heat 2 tbsp oil in a non-stick frying pan. Place the potatoes cut-side down in the pan and sizzle for about 4 mins until golden and crisp. Toss the potatoes in the pan to brown on all sides, then turn up the heat and add the tomatoes. Fry the tomatoes for about 1 min until just starting to blister, then season. Splash in 1 tbsp of the balsamic vinegar, then turn off the heat and scatter over the basil.

  4. To cook the tuna, place a non-stick frying pan over a high heat, then turn the heat down to medium and add 1 tbsp oil. Season the tuna generously, then sear for 4 mins, leaving it undisturbed in the pan to brown. Turn over and continue to cook for 4 mins on the other side. This will give you very rare tuna. For rare, cook for 2 mins more on each side and for well done, add another 4 mins on each side. Set the tuna aside to rest for a few mins.

  5. To serve, whisk the remaining oil and vinegar with the lemon juice in a small bowl and toss in the lettuce wedges. Place a spoonful of olive dressing into 2 serving bowls, arrange the potatoes and tomatoes over, then put a pile of beans on top. Slice the tuna in half at a slight angle and place each half on top of the beans. Wedge the lettuce around the outside, halve the eggs and position in between the lettuce. Dollop a small spoonful of olive dressing on each egg.

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Comments (14)

ammybsas's picture

Its just fine.

payneshouse's picture

As good as any restaurant version, dressing is excellent

tartymuffin's picture

The olive and anchovy dressing is FABULOUS.

As for the complete dish, I enjoyed it, but I think I expected a little more.

I also think there is FAR too much dressing overall, in fact I didn't make the one for the lettuce, I just used extra olive dressing - it tastes so good that it was a bonus to use a little more!

A recipe for two people with NINE tbsps of oil is, IMO anyway, excessive - add three tbsps of balsamic and the juice of a lemon and that is one heck of a lot of liquid for a salad that serves two!

That said, overall, with a few tweaks, this is a nice recipe that I will make again.

cecilylayzell's picture

Nice twist on a classic recipe. I left out the final dressing for the lettuce altogether, though. I found the olive dressing quite oily, even using only 3 tbsp olive oil, and this was more than sufficient to coat the lettuce leaves as well. I also added a pinch of sugar to the olive dressing to take the tart edge off the lemon.

schnozwangleplonker's picture

I loved this recipe, it gives an uplifting vibrance as it is so light and fresh. I didnt use tuna but instead I used pork which is really nice if you have it in winter. In summer I left out the broad beans as they were not very good quality. I just used more lettuce instead, yum!!!

angelafield's picture

This recipe was delicious and I will definitely make again. My only complaints are that the portion size was huge and I only cooked 2 eggs, halved the amount of tomatoes used and had smaller Tuna Steaks.

I also think that someone needs to look at the method as it could be simplified and organised better, when I make it again I would completely rework the method. The eggs are also missing from the method and it's unclear whether the olive/garlic/anchovy paste should remain as a tapenade or be mixed with the Olive Oil and Lemon Juice.

lhalsey's picture

This was absolutely lovely and the amount was just great. I left out the tomatoes for myself but the olive and anchovy dressing was fantastic ! A real taste sensation and one that I'll definately do again.

vivaldi's picture

This is a fair rendition, but it would help to post ingredients, first, so we know if it's what we are looking for, indeed, the one we want before going through the whole recipe.

t0xiccandy's picture

Fresh flavours, healthy yet deliciously indulgent. (Even minus the olives and anchovies which I abstained from the recipe). Cooking for the second time tonight!

zedman_1's picture

How can this be a "tested" recipe?
How about boiling the eggs?
In which case they are better if they are not "as fresh as you can get" otherwise they are very difficult to peel.
Disappointing recipe writing BBC.

schnozwangleplonker's picture

This is a perfect recipe to make with the children, there are so many things that they can help out with. this leaves me with only one more thing to say - WELL DONE GORDON!!!!!!

scalywitch's picture

It may not be authentic but this is delicious, I left the tomatoes and potatoes in their raw state and used good quality tinned tuna and salmon for one of my lads who doesn't eat tuna, the sauce is amazing and we all slathered it on, will make this again, it is so much better than any I have eaten in France where they can be guilty of using tinned beans and packed potatoes when they have excellent produce to hand!

kev1406's picture

Having lived in France all my life I find this recipe an insult to French cuisine. The essence of this dish is that the ingedients are layered. This dish should not be associated wish "Salad Nicoise" as it barely has half the traditional ingredients. Maybe if I serve a steak sandwich in my Cafe (in France) I could call it "Traditional English Sunday Roast".......

ceriwallace's picture

This recipe is absolutely delicious and very easy to do - it is also a very filling dish but you just want to eat more as it is so delicious. The flavours are magical - I leave the dressing to marinate for a while and I cook the tuna on a griddle. A definite must - Indulge Catering

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