Delia Smith Salade Nicoise Recipe

Delia Smith’s salade nicoise is a composed salad where every ingredient is arranged on the plate, not tossed together in a bowl. This classic nicoise salad layers tinned tuna, hard-boiled eggs, new potatoes, French beans, tomatoes, anchovies, olives, and rocket with a garlic and herb vinaigrette, and it serves 6 in about 30 minutes.

I used to throw everything into a bowl and mix it like a green salad. Delia’s recipe from How to Cook Book Two changed how I think about it: you lay each ingredient separately so every piece gets dressed, and nothing goes soggy under a pile of something else.

More Salad Recipes:

• Brown Rice Salad
• Couscous Salad
• Fruit Salad

Composed vs Tossed: Why It Matters

A tossed nicoise ends up with soggy potatoes at the bottom and dry rocket at the top. A composed nicoise keeps every ingredient visible and evenly dressed because you sprinkle the vinaigrette between each layer as you build it.

Delia says the original reigns supreme over trendy versions with grilled salmon or seared tuna. I agree. Tinned tuna in oil, drained and broken into chunks, has more flavour here than a piece of fresh fish ever does.

Salade Nicoise Ingredients

The Salad:

• 350g (12 oz) red ripe tomatoes
• 110g (4 oz) rocket (arugula), stalks removed
• Half a small cucumber, cut into smallish chunks
• 450g (1 lb) new potatoes, boiled, cooled, and sliced
• 110g (4 oz) French beans (green beans), blanched
• 4 shallots, peeled and finely chopped
• 2 x 200g tins of tuna in oil, well drained
• 2 large hard-boiled eggs, peeled and quartered
• 50g (2 oz) anchovy fillets
• 50g (2 oz) black olives
• 1 tablespoon of chopped fresh parsley

The Vinaigrette:

• 1 level teaspoon of Maldon sea salt
• 1 clove of garlic, peeled
• 1 rounded teaspoon of mustard powder
• 1 tablespoon of wine or balsamic vinegar
• 6 tablespoons of extra virgin olive oil
• 2 tablespoons of finely chopped fresh herbs (chives, tarragon, basil, or mint)
• Freshly milled black pepper

How To Make Delia Smith Salade Nicoise

1. Make the vinaigrette: Crush the sea salt to a powder in a pestle and mortar. Add the garlic and pound to a smooth paste. Work in the mustard powder, then the vinegar and pepper. Add the olive oil and whisk until combined. Stir in the chopped herbs.
2. Skin the tomatoes: Pour boiling water over the tomatoes, leave for 1 minute, then drain and slip off the skins. Cut each in half, squeeze out the seeds gently, and quarter.
3. Layer the salad: In a large bowl, arrange the tomatoes, rocket, cucumber, sliced potatoes, French beans, and chopped shallots in layers, sprinkling a little vinaigrette between each layer.
4. Add the protein: Arrange chunks of drained tuna and quartered eggs on top.
5. Finish: Lay the anchovy fillets in a criss-cross pattern over the top. Scatter the olives and parsley, then give a final drizzle of vinaigrette. Serve promptly with warm crusty baguette.

Tinned or Fresh Tuna?

There is a long argument about whether a tuna nicoise should use tinned or fresh fish. I have tried fresh seared tuna in this salad and it felt wrong, like putting a restaurant garnish on top of a picnic.

Delia uses tinned tuna in oil, drained, and good quality tinned tuna steak makes a better nicoise than cheap fresh fish. Spend the money on the tin, not the fishmonger.

What To Serve With Salade Nicoise

Delia says warm, crusty baguette with Normandy butter, and I agree completely. This is not a side salad but a full meal, and a glass of cold rosé is the only other thing it needs.

If I am serving it as part of a bigger spread, I put it next to the potato salad and a bowl of vinaigrette dressed green leaves. But honestly, it is a meal on its own.

Can You Make Nicoise Ahead?

You can boil the potatoes, eggs, and beans ahead and keep them in the fridge. But assemble the salad just before serving because the vinaigrette wilts the rocket and the tomatoes release juice.

I often prep everything in the morning and arrange it at lunchtime. It takes 5 minutes to layer if the components are ready.

Nutrition Facts

• Calories: 420 kcal
• Fat: 28g
• Carbohydrates: 18g
• Fibre: 4g
• Protein: 24g

Nutrition is estimated per serving based on 6 servings.

You Might Also Like:

• Greek Salad
• Coleslaw
• Blue Cheese Dressing