French Riviera Salad

Suzy Rhodes Thu, 03/05/2015 - 12:00
French Riviera Salad

If you ever find yourself in the French Riviera, ordering a salad would look something like this. Olive oil is the key to Niçoise cuisine, there are no heavy salad dressings like you would find in Northern France. Salad niçoise is synonymous with a French Riviera summer; this classic French salad consists of boiled eggs, potatoes and tuna.  The niçois olives and other light vegetables are all part of the French Riviera Salad, it’s a local, fresh and light cuisine – where do you think the Mediterranean diet came from?  So delicious!










Serves two people




SourceJulia Childs recipe from
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes


new potatoes
2 T
lemon juice
1 T
dijon mustard
4 T
extra virgin olive oil
1⁄4 t
10 oz
fresh salad greens
cherry tomatoes
1 c
frozen peas (thawed)
1⁄4 c
Kalamata Olives
6 oz
chunk light tuna (drained)
1⁄4 c
crumbled blue cheese


1. Boil the eggs to make hard boiled eggs. Boil the potatoes for about 15 minutes in salted water until they are fork tender. Drain, let cool and peel off the skin
2. Make the dressing by whisking together the lemon juice, mustard, oil and salt. Once potatoes have cooled toss them with 1 tablespoon of the dressing and some parsley
3. Assemble the salad starting with the greens then add layers of the remaining ingredients
4. Serve with salad dressing