Recipe courtesy of Laura Calder
Save Recipe Print
25 min
25 min
2 servings




For the dressing: Whisk together the vinegar, mustard and garlic. Whisk in the oil, adding it in a thin stream. Taste, and add some lemon juice if the dressing isn't sharp enough. Season with salt and pepper.

For the salad: Toss the lettuce leaves with a very little bit of the dressing and the shredded basil, and arrange on a platter. Toss the green beans, potatoes, tomatoes and artichoke hearts separately in a bit of dressing, and arrange on the platter. Scatter the onions and olives on top. Arrange the eggs and anchovies on top. Season with fleur de sel and pepper.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:


Salade Nicoise

Recipe courtesy of Melissa d'Arabian

Salade d'Oranges

Recipe courtesy of Jessica Harris

Swordfish with Citrus Salade "Veronique"

Recipe courtesy of Robert Irvine

Gnocchi Nicoise

Recipe courtesy of Food Network Kitchen

Salad Nicoise

Recipe courtesy of Sara Moulton

Salad Nicoise

Recipe courtesy of Julia Child

Nicoise Salad

Ratatouille Nicoise

Couscous Nicoise

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.