Nearly Nicoise

Serves 4 abundantly and to be served with your choice seafood. From good quality canned or fresh tuna as the french suggest or a lovely piece of flathead which is what we had with this. Delish!

6 eggs at room temp

400g kipflers or new potatoes – we used low carb (25% less carbs)

3 tbsp EVOO plus a little extra for drizzling

200g green beans, topped and tailed

200g truss cherry tomatoes

Handful of your favourite Olives

1 French Shallot or small red onion, thinly sliced

½ cup roughly chopped parsley

6 anchovies – optional but go for white if you can

Capers or Caperberries to serve

Lemon wedges to serve

Sauce Gribiche

2 tbsp mayonnaise

2 tbsp evoo

1 tbsp dijon mustard

1 tbsp red wine vinegar

1 tbsp capers in salt, rinsed and drained

10 pickled baby cucumbers or cornichons, chopped finely

1 cup parsley, chopped finely

1 tbsp finely chopped tarragon, dried is ok if unable to get fresh



The Nicoise Salad is traditionally served with tuna, either fresh or good quality tinned.

We used some flathead fish fillets that I simply tossed in Tapioca flour and pan fried in a little good quality butter and evoo.



  1. Place the eggs on to boil. At boiling point, place the eggs in gently and cook for 4-5 minutes or if you prefer it a little runny, leave for about 3 mins.
  2. Boil the potatoes in water, seasoned with a little vegetable/chicken stock for 20-25 minutes depending on size. When you can get a fork through them easily, they are cooked. Drain well, add to a large serving platter and drizzle a little evoo while potatoes are still warm.
  3. Beans and tomatoes. Ideal to get a little char on them so place the beans in a bowl with a little evoo. Heat a large frying pan over a medium heat and when smoking hot, add the beans and leave for a minute or two to ensure you get that char look and flavour. Continue cooking in the hot pan for another 6-8 minutes or until still firm but cooked. At the 4 minute mark, spray your tomatoes with evoo and place in the pan and char these as well and cook until they have burst a little and have the brown/black char marks on them. If using olives, add them to this pan for the last 3 minutes.
  4. Gribiche – finely chopped two of the cooked eggs. Place in a bowl with all the gribiche ingredients, minus the herbs. Mix really well and season to taste. Then mix in the herbs. Set aside in the fridge until ready to serve.
  5. To the large serving platter that you have the potatoes in, assemble the salad by giving the onion, beans, parsley (this is the time to add broken up canned tuna if that is what your using). Dollop the gribiche sauce over the salad.
  6. Cut the remaining 4 eggs into halves or quarters and place them around the platter. Scatter some capers or caperberries over the top and drizzle a little more evoo all over with a squeeze of lemon.
  7. Serve with extra gribiche and lemon wedges.