Nicoise Salad

Nicoise Salad

A French-style salad topped with anchovy dressing.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


50 g (1.8 oz.)


3 leaves



1/2 clove

1 Tbsp


1/2 lemon

a dash


  1. Chop the potato into large, bite-size pieces and boil. Boil the green beans in some salted water (salt not included in recipe ingredients) for 2 minutes and cut in half. Slice the olives in half.
  2. Boil the egg, starting from cold water with a splash of vinegar added (not listed in recipe ingredients). Once boiling, allow to boil for 7 minutes. Remove from the boiling water, place into cold water, remove the shell and cut into 6 equal pieces.
  3. Tear the lettuce into edible-size pieces and spread out in a dish. Top with the ingredients from (1) and (2).
  4. Prepare the dressing. Fry the garlic in olive oil until fragrant. Add and mix in all remaining ingredients. Pour onto (3) just before serving.

Cooking Basics

Potatoes - cut into bite-size pieces

Peel, remove any eyes and cut into half. Next, cut into 3 cm (1. 2 in.) chunks. It will depend on the size, but if a potato is divided into 4 to 6 equal pieces, it usually will be bite-size.

Green beans - removing stems

Rather that removing one stem at a time, it is much faster to lay the beans with stems facing in the same direction and then cut these off at once.

Eggs - boiling

Remove the eggs from a refrigerator about 30 minutes prior to return to room temperature. Place a small amount of salt into boiled water, then add in the eggs. Using a ladle to gently add in the eggs can help prevent cracking. Once the desired boiling time has passed, remove the eggs into cold water and allow to cool completely.


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