Index Meals | Simple salad niçoise with asparagus
There’s nothing limp about this this salade niçoise. With eggs, asparagus, potatoes, anchovies, capers and olives, it’s packed with flavour and filling, too. Dairy and glutenfree.
Vinaigrette, Dijon mustard, Garlic, Salade Niçoise, Salad, Nicoise, Potatoes, Eggs, Asparagus, Red onion, Little gem, Lettuce, Cherry tomatoes, Anchovies, Black olives, Capers, Caperberries, Basil, Dairyfree, Glutenfree, Paleo, Recipe
single,single-portfolio_page,postid-15980,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,qode-theme-ver-7.7,wpb-js-composer js-comp-ver-4.7.4,vc_responsive

Simple salad niçoise with asparagus

About This Recipe


For the vinaigrette:
3 tbsp extra-virgin olive oil
1 tbsp white balsamic vinegar
1 tsp Dijon mustard
½ garlic clove, crushed
Salt and freshly ground pepper

Salade niçoise:
6-8 small salad potatoes
4 eggs
100g thin asparagus, trimmed
1 red onion, halved and finely sliced
2 little gem baby lettuces
1 punnet of cherry tomatoes, halved
½ can of anchovy fillets, rinsed and dried (or 1 can of goof quality tuna, drained)
12 black olives (preferably Niçoise)
12 capers or 6 caperberries, rinsed and drained
½ cup of basil leaves
Fresh ground salt and pepper


  1. Mix the vinaigrette ingredients in a small bottle or jug and set aside.
  2. Put the red onion slices in a bath of cold water to sweeten.
  3. Cook the potatoes in boiling, salted, water for 15-20 minutes until tender. Remove with a slotted spoon and plunge into cold water until cool, then drain, toss in a little olive oil and cut in half.
  4. Blanch the asparagus spears in the boiling water for a minute (longer if they are thick) and plunge in cold water.
  5. Put the eggs in a saucepan of cold water. Bring to the boil, reduce the heat and simmer for 5 minutes. Drain, then plunge in cold water. When cool, peel and cut lengthwise into quarters.
  6. Arrange the lettuce leaves on a serving plate, add the asparagus, potatoes, quartered eggs, tomatoes, onion, anchovies olives and capers. Finally, sprinkle over the basil leaves.
  7. Serve with the vinaigrette on the side.
Dairy-free, Gluten-free, Paleo
Anchovies, Asparagus, Basil, Black olives, Caperberries, Capers, Cherry tomatoes, Dijon mustard, Eggs, Garlic, Lettuce, Little gem, Nicoise, Potatoes, Recipe, Red onion, Salad, Salade Niçoise, Vinaigrette