Egg
Low-Key Niçoise Salad
Popular on Food52
6 Reviews
Darlene K.
December 12, 2018
Super yum! I doubled, added juice from half a lemon and pecans. I could eat this once a week!
ezachos
April 17, 2018
The kalamata are already so briny, wish I’d tasted the salad before adding the s&p. Even so, would either use a different olive or at least chop them up AND use fewer of them. Too domineering. The rest of it, lovely! Will try with a squeeze of lemon next time, too.
Melissa M.
April 13, 2018
Just made it and LOVED! Have always been ambivalent about nicoise salads. This was so easy, satisfying, and the perfect contrast / complimentary tastes! Definitely a keeper.
Laura415
April 5, 2018
Agreed! I saved it for the idea but will be sure to taste for brightness and the need for additional acid.
Max H.
March 15, 2018
This cannot possibly be the recipe. At least not as it popped up as trending. No acid. Nothing really relating to Nicoise other than open a can of tuna and some hard boiled eggs. I must be missing something.
See what other Food52ers are saying.