Julia Child’s Salade Niçoise

I thought it only appropriate to include one of Julia Child’s recipes this week.  In researching a recipe to include, I realized some of my favorite and most used recipes of Julia’s are more for fall and winter meals…not for a hot summer day.  So here’s one I am going to make…it sounds delicious!

Here’s her master recipe:

[Click here for printer-friendly recipe]

(Serves 6)abc_Salade_Nicoise_090805_mn


  • 1 large head Boston-lettuce leaves, washed and dried
  • 1 pound green beans, cooked and drained under cold water
  • 1 1/2 TBL minced shallots
  • 1/2 to 2/3 cup basic vinaigrette (recipe below)
  • Salt and freshly ground pepper
  • 3 to 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
  • 3 or 4 boiling potatoes, peeled, sliced and cooked
  • 2 – 3 ounce cans chunk light tuna, preferably oil-packed
  • 6 hard boiled eggs, peeled and halved
  • 1 freshly opened can of flat anchovy fillets (optional for me)
  • 1/3 cup small black Nicoise type olives
  • 2 to 3 TBL capers
  • 3 TBL minced fresh parsley

1.   Arrange the lettuce leaves on a large platter or in a shallow bowl.  Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette and salt and pepper.
2.  Baste the tomatoes with a spoonful of vinaigrette.   Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tun at strategic intervals.
3.  Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each.   Spoon more vinaigrette over all; scatter on olives, capers and parsley, and serve.

Julia’s Basic Vinaigrette Dressing

(Serves 6-8)


  • 1/2 TBL finely minced shallots or scallions
  • 1/2 TBL Dijon mustard
  • 1/4 tsp salt
  • 1/2 TBL freshly squeezed lemon juice
  • 1/2 TBL wine vinegar
  • 1/3 to 1/2 cup excellent olive oil
  • Freshly ground pepper

Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows…

1.    Stir the shallots or scallions together with the mustard and salt.  Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets for form a smooth emulsion.
2.   Beat in freshly ground pepper.   Taste and correct seasoning with salt, pepper and /or drops of lemon juice.

Bon Appetit!

1 Comment

  • teri g says:

    What a great reminder. Julia’s dijon vinaigrette has always been my standby. On occasion I’ll throw in a dash of orange or lime oil, and every time I do, people ask what it is! even a tiny dash of honey. Good old Julia’s recipes are the best…I just went to see Julie and Julia…I highly recommend it! Meryl Streep is stunning as Julia and Amy Adams was fabulous too! Now playing at the Millerton moviehouse…

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