An Autumn of Salads – Nicoise Salad

I have had a few issues with my salad leaves this month, not least a 2 year old boy who decided it was fun to pull out entire plants to feed them to the ‘chooks’.  You will note the italics are the word ‘chooks’ this is because they are, at this stage, still imaginary and will remain that way until the run gets built – a far more complicated process than I envisaged.  I did have enough for a lovely Nicoise salad though.

On the face of it this looks like a summer salad but in Melbourne it can be enjoyed right into May….just.  For me this salad contained a lot of last ofs; the last of this seasons beans, the last of the current crop of Kipfler potatoes, almost the last cherry tomatoes and the last of the red shallots harvested in January.

I like main course salads like this one – it means I don’t have to worry about making two dishes while at the same time ensuring everyone eats their veggies.  (Well everyone except Mr 2 who pretty much just picks out the egg whites, olives and tomatoes eats them and leaves the rest).

Except for the dressing I’m not providing anything other than vague amounts for this salad as I don’t really think it matters what you put in it, other than beans, tuna, olives and eggs – a Nicoise salad should include them.  Having said that a true Nicoise salad should really also include anchovies, but mine didn’t as I have been quite lax shopping wise of late.

Nicoise Salad

  • a handful of salad leaves per person
  • an egg per person
  • a few small potatoes per person
  • a handful of beans per person
  • a few olives
  • a small to medium tin of tuna
  • some cherry tomatoes
  • some herbs including parsley, and basil
  • a red onion or two thinly sliced


  • 1 tblspn lemon juice (or more traditionally red wine vinegar)
  • 3 tblspns extra virgin olive oil
  • 1 tspn dijon mustard
  • sugar to taste if needed
  • Salt & pepper

Boil the egg until hard-boiled.  Cook the potato and beans, drain and refresh under cold water.  Assemble the salad, topping with the egg, potato and beans.  Dress.

For dressing mix all ingredients together mixing well until they emulsify.

I’m sharing this salad as part of Veg Plotting’s Salad Days series.  Head on over for all things leafy.

This entry was posted in Autumn Harvesting, Greens - Lettuce, Spinach, Beets, Recipes. Bookmark the permalink.

14 Responses to An Autumn of Salads – Nicoise Salad

  1. Daphne says:

    That looks delicious.

  2. Salad weather here at long last. We have been sitting out on the patio for lunch and dinner!

    I’m surprised Mr 2 chooses the egg whites most children would go for the yolk!

    • Liz says:

      He is odd – it has to be said. Actually I think its me to blame on that one though – I too prefer the white.

  3. Lea says:

    Great looking salad!
    It’s okay with me to leave the anchovies out!
    Happy Salad Day!
    Lea’s Menagerie
    Mississippi, USA

  4. Nina says:

    Just imagine, when you have your chooks, most of the salad will be home-grown. Though maybe not the tuna, unless you’re into deep-sea fishing.

  5. mac says:

    Every veggie salad fresh from the garden is delicious with or without dressing.

  6. Andrea says:

    A meal from the Garden…………………so fresh and so tasty…………….
    We finally had some rain……yepee 40 mls………………….I’m in heaven.

  7. kitsapFG says:

    That looks absolutely delicious. In about a month to six weeks, I should have green beans and baby potatoes and should still have lettuce on – such that I can make this. The hens are always providing eggs so that is never an issue.

  8. Wendy says:

    I also made this last week! I envisioned an amazing salad nicoise with eggs that look JUST LIKE YOURS, but alas, it was not that way in real life. What’s the trick?

  9. leduesorelle says:

    Enjoy your meals of “last-ofs” as we move into our own “first-ofs”!

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