Summary: Salade niçoise is one of the most debated salads in French gastronomy. The original recipe from Nice does not include canned tuna or cooked potato — only fresh anchovies, tomato, olives from Nice, hard-boiled egg, and raw broad beans. This Spanish version adapts it with Cantabrian anchovies and locally available ingredients, respecting the original spirit.
Content
The great debate: with or without potato?
Nice purists, led by chef Jacques Médecin, insist that authentic niçoise contains nothing cooked: no potato, no cooked green beans, no canned tuna. Only raw ingredients + anchovies + hard-boiled egg. The version with potato and cooked green beans is the "bistro niçoise," popularized by Auguste Escoffier and adopted worldwide.
Spanish version with Cantabrian anchovies
Our version combines the best of both traditions: some raw ingredients (tomato, cucumber), some cooked (al dente green beans, hard-boiled egg, small potato), and as the star, Cantabrian anchovies instead of fresh anchovies from Nice. The result is tastier and more accessible than the French original.
Ingredients for 4 people
| Ingredient | Quantity | Preparation |
|---|---|---|
| Cantabrian anchovies | 16 fillets | In oil, direct |
| Ripe tomatoes | 4 medium | Wedged |
| Green beans | 200g | Blanched al dente |
| Hard-boiled eggs | 4 | Quartered |
| Black olives from Nice | 100g | Pitted or unpitted |
| Small potatoes | 300g | Cooked, warm |
| Cucumber | 1 | Sliced |
Recipe and assembly
The dressing: EVOO + white wine vinegar + Dijon mustard + salt + pepper. Emulsify well. For niçoise, the dressing should be potent — all the ingredients are mild and need a dressing with character.
Assembly: Distribute lettuce or watercress as a base (optional). Arrange the ingredients in groups, not mixed — niçoise is a visually presented salad. Dress at the last moment. Anchovies always go on top, as the final and starring element.
Table: niçoise versions
| Version | Anchovy | Extra protein | Potato |
|---|---|---|---|
| Original Nice | Fresh anchovy | Only egg | No |
| Spanish (this one) | Cantabrian anchovy | Only egg | Yes |
| Classic bistro | Anchovy | Canned tuna | Yes |
| Modern | Anchovy | Grilled fresh tuna | Optional |
Bacalalo — Cantabrian Anchovies
The anchovies that elevate niçoise to the level it deserves. Select grade, artisanally cured in olive oil.
View products →Frequently Asked Questions
Does niçoise include tuna or anchovies?
The original version only includes anchovies. The popular version adds canned tuna in addition to anchovies. Both are delicious; the discussion is purely historical.
Should green beans be raw or cooked?
In the original version, raw or very al dente. In the popular version, blanched for 4-5 min in salted water (still with a bite, not soft).
What kind of lettuce should be used for niçoise?
The original recipe does not include lettuce. Many modern versions use watercress or arugula as a base. Romaine lettuce also works well.
