Niçoise salad is a timeless dish that hails from the sunny Mediterranean region of Nice, France.
Traditionally, it features fresh tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and tuna, all arranged on a bed of crisp greens and drizzled with olive oil. This modern twist on the classic eliminates tuna and incorporates roasted mushrooms, potatoes, radishes, capers, and green beans, adding heartiness and a depth of flavour that transforms this light salad into a satisfying meal.
Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
For the potatoes
- 12 baby new potatoes sliced in half
- 1 tbsp wholegrain mustard
- 1 tbsp red wine vinegar
For the mushrooms
- 400 g portabello mushrooms quartered
- 1 tbsp Worcestershire sauce
- 2 tbsp red wine vinegar
For the dressing
- ½ clove clove
- 1 anchovy fillet
- 1 tbsp Dijon mustard
- 4 tbsp red wine vinegar
- 4 tbsp olive oil
For the Niçoise
- 100 g fine green beans trimmed
- 4 XL free-range eggs
- 2 little gem lettuce heads
- 100 g black olives
- 100 g cherry tomatoes halved
- 2 pink radishes very thinly sliced
- 1 tbsp capers
For serving
- Olive oil for cooking and dressing
- Salt and pepper to taste
Method
For the dressing
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Mash the garlic and anchovy together in a small bowl.
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Add the mustard and vinegar, and mix.
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Slowly drizzle in the oil and whisk to combine.
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Set aside until serving.
For the potatoes
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Place potatoes in a small pot.
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Cover with cold water and season with salt.
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Bring to a simmer and cook until tender.
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Drain and transfer to a bowl.
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Add the wholegrain mustard, red wine vinegar and a pinch of salt.
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Toss to coat.
For the green beans
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Bring another saucepan of salted water to a boil.
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Add the green beans to the boiling water and cook until just tender, about 2 minutes.
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Scoop out with a sieve and run under cold water.
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Place on a clean kitchen towel and pat dry.
For the eggs
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Bring the water back to the boil and place the eggs in the same saucepan.
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Boil for 10 minutes.
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Drain and run under cold water to cool. Peel and set aside.
For the mushrooms
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Preheat oven to 200˚C, fan on.
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Place mushrooms in a large bowl and drizzle with olive oil and balsamic vinegar.
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Season well with salt and pepper.
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Roast for ± 7 minutes until tender and juicy, but retain some bite.
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Allow to cool slightly.
To serve
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Arrange all the salad ingredients in a bowl or on a serving platter.
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Slice eggs in half and add them onto the platter. Scatter the capers.
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Add the roasted mushrooms and drizzle everything with a little dressing.
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Sprinkle with salt and pepper and serve with remaining dressing on the side.
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