Fish-Free Salad Niçoise Recipe

Filled with flavor and protein, this Fish-Free Salad Niçoise recipe is a tasty twist on the classic.

| September/October 2013

  • Filled with flavor and protein, Fish-Free Salad Niçoise is a tasty twist on the classic.
    Photo By Simon Wheeler

Without any tuna or anchovies, I guess you might upset the good people of Nice a bit with this one, but it is an exceptionally delicious and substantial salad—with plenty going on. I like to cook the eggs so they are hard-boiled but the yolks still quite soft. For more vegetable-based recipes, read the original article, Frequently Vegetarian: Making a Case for Eating More Vegetables.

Fish-Free Salad Niçoise Recipe 

• 1 pound new potatoes
• Sea salt
• 7 ounces green beans, cut lengthwise into roughly 1-inch strips
• 4 large eggs at room temperature
• 2 to 3 small heads of lettuce
• A handful of small black olives
• About 12 large basil leaves, torn (or use small ones whole)
• Freshly ground black pepper

Salad Dressing

• 1/2 small garlic clove, crushed with a little coarse sea salt
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• A pinch of sugar
• Sea salt and freshly ground black pepper

1. You can cook small new potatoes whole, but cut larger ones in half or smaller so the pieces are all roughly the same size. Put potatoes in a saucepan, cover with cold water, add salt and bring to a boil.

2. Reduce heat and simmer for 8 to 12 minutes until tender, adding beans for the last 4 minutes of cooking. Drain, tip into a bowl, and leave to cool.

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