Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette Recipe (2024)

I disagree....the anchovies, garlic and basil made this a standout for a vinaigrette...maybe you didn't use enough...absolutely fantastic....chose the radishes rather than cucumber...

Nicoise is one of my favorite salads but sometimes gets dull. The anchovies perked it up and I laid the remaining ones from the can on the salad. The fresh basil leaves were a nice touch as well, but fresh basil leaves will make anything taste good., I DID think the dressing was worth the effort. Lovely summer meal.,

I had high hopes for this lemon vinaigrette with anchovies & garlic, but it's a lot of work and doesn't deliver much more punch than the plain old red wine & olive oil that I've used for decades. Back to the tried and true.

I used fresh tuna seared with ground spices: pepper, fennel, coriander, caraway, kosher salt. Added cucumber, capers, lettuce, stigma. Love it!

I found the dressing to be tasty but a little too oily. I'll add more lemon next time. I also didn't have basil but did use what fresh herbs I had: dill and tarragon. Yummly. This is a great recipe to trot out at different times of the year to showcase whatever is fresh and good.

Perfect August evening dinner. I cheated and used frozen green beans--they worked!

Friends rave about this salad, and I live in Nice. BTW, in my experience the tuna is always canned packed in oil, never fresh, even in top restaurants. Le vrai - the real thing.

I added more anchovies and it was delicious

Also good with leftover chicken, sliced, if you have some in the fridge. Olives essential.

I prepared exactly as written, except I used oven roasted sweet potatoes for the potato and instead of green beans, I used asparagus from our garden. Very good for a hot evening on the deck with chilled Pinot Gris.

This vinaigrette has become our household dressing: great on the Nicoise, fabulous on simple greens, and dynamite on my husband’s daily chopped salad from TJ’s.

I was timid to try the anchovies but decided to give it a try. This was absolutely the best vinaigrette I’ve ever made. A complex, delicious winner!

Simply wonderful! A big hit. Doubled the garlic, used anchovy paste for the vinaigrette which blended in more easily and fillets for presentation on the salad, it was delicious. We grilled fresh tuna (lightly brushed with olive oil, a sprinkle of garlic powder and fresh ground pepper) instead of canned, which paired really nicely with the vinaigrette. Our farmers market had a beautiful medley of rainbow radishes which were a colorful addition. This will definitely become a summer staple!

Very cook but takes longer than 30 minutes!

Loved the salad, however, I added more anchovies and came out as the one eat in Nice . Delicious

I lived in Nice almost 40 years ago and this was a staple. As is indicated in this recipe, it's usually made with canned tuna. Since I don't eat canned tuna, I made this with fresh tuna, using the salmon marinade in this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe-1908586The marinade worked great for the tuna, the rest of the recipe I made as-is. I used cucumbers instead of radishes also. It was great for company on a summer eve.

Took longer than 30 minutes to put this together. I did use hard boiled eggs. Good dressing but the whole dish doesn’t seem worth the effort. I guess I’m not a Niçoise salad person.

Great recipe. Tweaked to sear boiled potatoes and used salmon in place of Tuna.

Made with fresh albacore. Next time try with canned tuna in oil.

Great recipe, but the lemony anchovy vinaigrette should be doubled.

Garlic oil from garlic confitMeyer lemonsGrey poop country mustard Cracked pepper and a teensy bit of kosher salt Oaktown spices herbed ditaliano because it was rainingX virgin oFBumous!

DressingGarlic oil from confitX v okMeyer lemon for juice and zest Oaktown spice Italian herbsTsp grey Poupon grainy mustardCracked pepper and kosher salt Fabulous!

Instead of canned tuna, I used 250g of tuna filet. I cooked it very briefly in a hot fry pan in a little olive oil. I kept the 2cm-thick tuna rare on the inside. Worked perfectly.

Very delicious and easy to stage the prep work in phases.

Perfection on a hot summer night with a glass of rosé and a baguette.

Used fish sauce in place of salt and anchovies.

To make it easier I put the first dressing ingredients in the blender then whisked in the olive oil. And yes to leftover anchovies on the salad. So delicious.

To make vegetarian: Used Alison Roman's frizzled chickpeas instead of tuna; skipped anchovies.

Fantastic. Love the dressing. Yum yum!

Part 2. Great aged balsamic made the difference. Came close to Adam’s balsamic. Very thick and delicious. Haricot verte beans from TJs are reliably good. Beans and potatoes cooked day ahead to marinate in dressing. Composed plates at service time but had veggies precut ready to plate.