Niçoise Salad

Niçoise Salad Photo: Andrew McCaul


  • 1 teaspoon minced shallot
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 10 cup chopped romain lettuce leaves
  • 4 (4-ounce) red potatoes, steamed and sliced
  • 1 cup canned white beans, rinsed and drained
  • 4 hard-boiled eggs, halved
  • 2 cups lightly steamed green beans
  • 2 large vine-ripened tomatoes, cut into wedges
  • 16 niçoise olives
  • 4 large caper berries, rinsed and drained


In a small bowl, whisk together shallot, Dijon mustard, lemon juice, salt, and pepper. Whisk in olive oil; set aside. Divide chopped romaine lettuce leaves, red potatoes, white, eggs, green beans, tomatoes, niçoise olives, and caper berries among 4 salad bowls; drizzle each with about 2 1/2 tablespoons dressing.

  • Yield: Makes 4 servings (serving size: 1 salad)

Nutritional Information

Calories per serving: 433
Fat per serving: 23.1g
Saturated fat per serving: 4.1g
Monounsaturated fat per serving: 14.8g
Polyunsaturated fat per serving: 3.2g
Protein per serving: 16g
Carbohydrate per serving: 44g
Fiber per serving: 9g
Cholesterol per serving: 186mg
Iron per serving: 0.0mg
Sodium per serving: 641mg
Calcium per serving: 0.0mg

Good to Know

Julia Child popularized this classic French recipe. This version is vegetarian, but you can add a 6-ounce can of unsalted tuna if you like.

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