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Salade Nicoise

Damien Pignolet joins Guillaume Brahimi and shares a delicious French salad.


  • 6 medium-size, firm but ripe tomatoes

  • 1 large red pepper

  • 2 or 3 baby cos lettuce

  • 36 Ligurian olives

  • 9 anchovy fillets, preferably Ortiz, cut in half lengthwise

  • 6 hard-boiled eggs, shelled and cut into quarters

  • 6 large basil leaves, torn into small pieces

  • 2 x 100g cans tuna fillets, preferably Ortiz red label – optional

  • sea salt flakes and freshly ground black pepper

  • Vinaigrette

  • 1 clove garlic, peeled and bruised with the flat of a knife

  • 120mL extra virgin olive oil

  • 30mL tarragon or red wine vinegar, or more to taste

  • Salt and freshly ground black pepper


  • 1.

    Rub the inside of a bowl with the garlic and discard the debris. Add the vinaigrette ingredients and whisk together, adding enough vinegar to make it taste slightly sharp.

  • 2.

    Cut the tomatoes into 4 or 6 wedges, depending on size. Cut the pepper in half lengthwise and remove the seeds and white pitch before cutting into 5mm strips.

  • 3.

    Separate the lettuce leaves and assemble all the ingredients in a wide salad bowl, adding the drained and flaked tuna, if using. Season to taste.

  • 4.

    Present the bowl of salad and moisten with the vinaigrette at the table. Before serving, toss thoroughly so that the eggs break up – the flavours will only come together if everything is tossed well.

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