Culinary Secrets: Composed salad evolves through centuries
by Tomm Johnson / Submitted to the Tracy Press
Apr 19, 2012 | 2563 views | 0 0 comments | 14 14 recommendations | email to a friend | print
The various elements of salad niçoise are arranged on the plate and served with a vinaigrette dressing. Courtesy photo
The various elements of salad niçoise are arranged on the plate and served with a vinaigrette dressing. Courtesy photo
Salad niçoise is one of those dishes that has a lot of history to it.

Originally, this salad came from Nice, France. Throughout the years, like everything else, some things about this salad have changed. Originally, it was made with tuna in olive oil, but newer versions typically use freshly seared tuna.

The vegetables have also changed over time. In the accompanying recipe, you will find more or less what is served in restaurants now. This salad is traditionally garnished with anchovies.

One thing I want to share is that the recipe is always a guideline and not set in stone. If you don’t like things in this recipe, don’t use them, or substitute things you like. Remember, you will be the one eating it.

If you are enjoying my recipes, please send me an email at You can also become a fan on Facebook. Happy cooking.

Tomm Johnson, a professional chef, lives in Mountain House and shares his culinary expertise online at He can be reached at or on Facebook, “Culinary Secrets with Chef Tomm.”


Serves 1

1 hardboiled egg, cut in half lengthwise

6 niçoise olives

8 green beans, cooked

1 roma tomato, cut in quarters

1 small red potato, cooked and cut into half moons

8 slices cucumber

1½ cup romaine lettuce, in bite-size pieces

4 ounces tuna, seared, in ¼-inch slices

Arrange ingredients in an artistic manner on the plate. Serve with red wine vinaigrette.


2 tablespoons red wine vinegar

6 tablespoons extra-virgin olive oil

1 tablespoon shallots, finely chopped

1 teaspoon garlic, finely chopped

¼ teaspoon fresh thyme, chopped

Salt and pepper to taste

In a small bowl, mix all ingredients and set aside. It is best to do this in advance, as the flavor gets better with time.

— Tomm Johnson

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