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Reinvented Niçoise Salad

The perfect summer recipe from Nice that we reinterpreted and that you will be able to take with you, on the go, in the Starfrit Lock&Lock Glass 630 ml (21 oz) Rectangular or any Lock&Lock food storage container.
45 minutes
4 servings


For the salad

  • 0.4 lb Fingerling potatoes
  • 1/5 lb Green beans
  • 4 Green onion
  • 1 can Anchovy
  • 1/4 cup Pitted Kalamata olives
  • 2 Eggs
  • 2 Italian tomatoes
  • 2 Boston lettuces

For the vinaigrette

  • 2 tbsp Olive oil
  • 2 Lemons
  • 1 tsp Fleur de sel



  • In a The Rock stock pot, put the potatoes and cover them with cold water, then bring to a boil and let it cook for 25 minutes.
  • Skewer the potatoes with a small knife, they must be soft inside.
  • Once done, strain and let cool down.
  • Peel and slice them.
  • Remove the stems from the green beans and cut in half. 
  • In a big pot of salted boiling water, blanch for 5 minutes, strain and transfer to an ice bath.
  • Remove the lettuce leaves, wash and dry them.
  • In a pot of boiling water, cook the eggs for 10 minutes, then cool them down in cold water.
  • Peel them and cut them into quarters.
  • Mince the green onions.
  • Strain the anchovies.
  • Dice the tomatoes
  • Squeeze and strain the lemon juice.

For the salad

  • In a Lock&Lock food storage container, place the lettuce, then add all the ingredients except the anchovies.
  • In a separate bowl, mix the olive oil, the lemon juice, the sea salt and a bit of fresh cracked pepper.
  • Pour the vinaigrette on the salad and finish by topping with the anchovies.

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