How to Make a Nicoise Salad
Some of my fondest memories are of our travels through France and Italy. Trying new dishes and learning first hand how they taste and seeing how they were presented. Of course, we can Google the dishes to see what they look like but trying them in person adds a whole new perspective to the learning process.
One of our trips years ago had us in the South of France spending a few days in Nice, and how can you not order a Salade Nicoise when you’re in the city that gave the salad its name. I still remember the little café on the Cours Seleya where we’d go for breakfast each morning….sigh. A plateful of pastries, butter that tasted better than any I’ve had, local jams, and of course cappuccino.
Nice would be the home of the best pizza I’ve ever had and of course the classic Salade Nicoise. What seemed like a good idea at the time when Lisa ordered it, changed drastically when she saw the seared almost raw tuna! Let’s just say I thoroughly enjoyed it, as she made do with the pasta dish I had ordered.
What is a Nicoise Salad?
Originating in the French city of Nice. The salad is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, described as “simple food for poor people”.
I’ve never recreated this salad at home, and I’ve found myself wondering why last week. With all the glorious fresh produce in the market, I decided the time was right to bring a taste of the South of France to our table.
What Else Can I use to make a Nicoise Salad?
Traditionally a Nicoise Salad contains tuna but I opted to use grilled shrimp. You can swap out the shrimp for just about any seafood, grilled chicken or beef.
Some of my favorites replacements for the shrimp are:
- lobster
- crabmeat
- salmon
- halibut (or any white fish)
What other changes could I make to a Nicoise Salad?
You can swap out any of the ingredients to build a salad that is more to your liking. Have fun with the ingredients and change them up depending upon what you have in the house or what’s in season.
Some of my fun replacements are:
- potato salad instead of baby potatoes
- added marinated artichokes
- ceviche style shrimp instead of grilled shrimp
- added blue cheese or gorgonzola
- roasted cauliflower in place of the green beans
- added cooked pasta
You can see how easy it is to change up this classic salad and enjoy it with whatever ingredients you have on hand.
If you enjoyed this recipe you may also like these:
- Blackened Salmon Salad
- How to Make the Perfect Dinner Salad
- Perfect Summer Salad
- Blackened Shrimp Nachos and Salad
Nicoise Salad with Grilled shrimp
Ingredients
- ½ pound grilled large shrimp I used 16 -20 count
- 1 romaine lettuce or lettuce of your choice
- 2 tomatoes
- 3 eggs hard-cooked and peeled
- 4 ounces button mushrooms
- 10 baby potatoes
- 4 ounces olives of your choice
- 4 ounces whole green beans
- fresh basil chopped as garnish
- fresh Italian parsley chopped as garnish
- zucchini blossoms to garnish optional
- sea salt and ground black pepper to taste
- 2 tablespoon extra virgin olive oil and balsamic vinegar to taste or your favorite dressing
Instructions
Salad
- Season shrimp with old bay and olive oil, then place on a hot grill. Grill on each side for 1-2 minutes. (Shrimp can be boiled or sauteed if you like)Allow shrimp to completely cool, then peel and devein.
- Wash romaine, dry leaves with paper towels and chop into bite-sized pieces
- Slice tomatoes into wedges and toss with olive oil, balsamic vinegar, chopped basil, and sea salt (all to taste)
- Place eggs in cold water and bring to a boil. Allow eggs to boil for 2 minutes then remove from the heat and allow them to sit in the hot water to finish cooking for 20 minutes. Rinse in cold water and peel immediately. Slice eggs in quarters.
- Boil potatoes until they are just tender, rinse in cold water and allow to cool. Slice potatoes in half and add olive oil sea salt, black pepper and fresh chopped Italian parsley (all to taste)
- Coat mushrooms with olive oil, sprinkle with sea salt and black pepper, Either sauté mushrooms, roast or grill until tender. Allow to cool.
- Add green beans to salted boiling water and allow to cook for 5-7 minutes, drain and rinse in cold water. Allow to cool.
Assembly:
- Place dried chopped romaine on a large platter
- begin by placing tomatoes in the center of the platter then work your way out to the edges making small piles with the other ingredients. There is no set pattern, you just want to make it appealing to the eye.
- Dress with olive oil, balsamic vinegar, sea salt and black pepper to taste, or use your favorite dressing.
Sue
I love Nicoise Salad but have never tried it with shrimp – how wonderful!!
Olga
Am I missing something ? Do not see the Amt. or size of shrimps to use or Instructions for shrimps. (Nicoise Salad with Grilled Shrimp)
olga
Chef Dennis Littley
hi Olga
thank for letting me know that the recipe was incomplete. I used a program to change over my recipes and not all of my older posts were completely moved. It’s now been updated
jules
This salad brings back such fond memories for me, Chef! I had my first Salade Nicoise in Nice too many years ago, and seeing your photos has made me crave one again … soon! Thank you for the inspiration!
~jules
gfJules.com
Chef Dennis Littley
I know what you mean, I wish I had one tonight for dinner. Its on the list of foods to eat once I’m off this crazy diet! I did love Nice and would love to go back
Dionne Baldwin
I heard this salad spoken of while we were there but I never tried it. I love seeing and hearing firsthand what is most like the “real thing” since the Googled versions can be changed drastically. I’m going to have to give this a try! Shrimp and all!
Swathi
That salad bowl looks perfect for any picnic. Love that colors.
claudia lamascolo
This salad is an Italian lovers dream and I love it! I really love the fact that everything is seperate.this is the perfect salad for Florida and everywhere that its enjoyed all year long because we eat so light here! I cant wait to try this and the photo’s are fabulous! Colors are rich and vibrant… have a great weekend in Orlando wish I was there!
Miss Kim @ behgopa
Looks so tasty, colorful, and nicely composed! I totally want some. It’s past 1am here and I’m starting to get my usual late night munchies, and this would really hit the spot!
Arlene @FlourOnMyFace
Chef what a beautiful and colorful salad! Welcome to Florida. Kissimmee is a beautiful area.
Shellina
Ohhhh, it’s so pretty! What a great idea- I just love it. Can’t wait to try it at my own house! So good. 🙂
Betty Ann @Mango_Queen
I’ve always loved a good Nicoise Salad in the summer. This is perfect. Thanks for the inspiration, Chef Dennis. Happy weekend 🙂
Kath
I have never made Salade Nicoise. Your beautiful salad is an inspiration! And you’re right, now is the time with the perfect summer produce.
RavieNomNoms
That looks amazing and fresh chef!!
Kim | a little lunch
I like your “grand” presentation, Dennis, and also the grilled shrimp (although I love seared tuna, too.) Looks like you came up with a happy compromise. Enjoy your travels and have a safe trip(s)!
Larry
Beautiful presentation Dennis. This is the second one I’ve read this AM with the first using salmon. We’ve made it a couple of times and really enjoyed it.
Vicki Bensinger
I love Niçoise salads and have them often, out and I make them at home. I usually make them with fresh tuna or salmon. Although I have to say mine never looked this pretty. They say you eat with your eyes first and looking at this I’d welcome a taste.
Have a nice time at your conference and living in Florida.