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Salad Niçoise

50 minutes


4 people

My first Salad Niçoise was on a visit to the south of France whilst I working at Robuchon‘s in Paris back in ’89. I fell in love with the region and eventually moved there a decade later. Anyway, we were sitting on the terrace at the Carlton Hotel, the sky was obscenely blue, palm trees swayed in rhythm with myself after a couple of champagne cocktails and I saw a table of French people devouring this wonderfully coloured salad. Of course I ordered it. Delicious.

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Adjust Servings
240g Tuna Loin
4x large potatoes
200g unsalted butter
2 egg yolks
100g sesame seeds
32 small cherry tomatoes
2x medium red onions
4x hard boiled eggs still soft in the yolk
60g fine French Beans
2x Romaine Lettuce
50g Roquette Salad
24 black olives
2x regular sized tins of Anchovies (2 oz/56.7g)
Juice of 2 lemons
50ml olive oil
1x recipe of Lola’s Vinaigrette


Prepare the Potatoes
This is obviously an act of pedantry, but it does improve the presentation of the dish, so cut the potatoes into cylinders and then each cylinder into disks. Six disks per plate will be a good portion.
Cook the Potatoes. Heat 100g of butter, await for the butter to go slightly brown and add the potato disks. Immediately reduce the heat, season with salt and pepper and cook slowly until brown on both sides. Method and ingredients remain the same if you simply cook pieces of potato.
Mark as complete
Trim the ends off of the French beans and cook in rapidly boiling salted water.
Refresh in iced water to retain their glorious green color.
Mark as complete
Hard boil the eggs by lowering them into a pan of boiling water (use the same water as the beans) and cooking for six and half minutes. I prefer to keep the yolk very soft as it acts as an additional sauce for the salad.
Mark as complete
Prepare the Tuna. Season the Tuna loin with salt and pepper.
Heat a sauté pan, add half the olive oil and the remaining 100g of butter. Allow the butter to brown, then seal the tuna all over. Remove from the pan, though keep the oil and butter. Roll tuna in the egg yolks, then the sesame seeds. Return to pan with oil and butter and cook on all sides. You are really just sealing the sesame seeds onto the egg yolk, onto the tuna, which must remain pink and basically uncooked. Refrigerate. Wash and dry romaine and Roquette salad leaves. Peel and very finely slice the red onion.
Cut the cherry tomatoes in half and season with salt and pepper. Cut the hard boiled eggs in half, season with salt and pepper. Split the French beans in half. Squeeze the lemon juice, and add the remaining 50 ml 0f olive oil, this is the dressing for the tuna fillet.
Mark as complete
Slice Tuna and submerge each slice in the lemon dressing. Dress the Romaine and Roquette leaves with Louise’s Vinaigrette.
Mark as complete
Assemble the salad
Mark as complete
With all our dishes, where you need to caramelize a product, start by heating the pan with nothing in it.
Then add oil, or oil and butter.
Do not put oil, or oil and butter into a cold pan and then heat it up.

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