Salad Niçoise

Salad Niçoise
Dan Jones
  • Yield: 4 servings


4 large eggs
6tablespoons extra virgin olive oil
1 1/2tablespoons lemon juice
sea salt
freshly ground black pepper
2tablespoons small capers (eg. nonpareille), rinsed
2 7 oz jars or cans of tuna in spring water, drained
4 salted anchovy fillets, halved lengthwise
3 ripe plum or heirloom tomatoes, cores removed, cut into wedges
1/2cup pitted green or black olives
4cups arugula


  1. Bring a medium pan of water to a boil, add the eggs, and boil for 7–8 minutes to leave them slightly wet in the center, then drain and cool in cold water.
  2. Whisk the olive oil, lemon juice, some seasoning, and the capers in a large deep salad bowl, one that gives you enough room for tossing once you have layered all the ingredients.
  3. Dry the tuna on a double thickness of paper towels, then break it into chunks or coarse flakes.
  4. Add to the dressing, and turn to coat everything. Lay the anchovy fillets on top, then the tomatoes and finally the olives.
  5. Finally pile the arugula on top. Cover with plastic wrap and set aside in a cool place.
  6. To serve, shell and quarter the eggs. Gently turn the salad over a couple of times, and arrange the eggs on top.

Recipe from Low Carb Revolution: Comfort Eating for Good Health by Annie Bell (Kyle Book, 2015)

Nutritional Info *per serving

  • Carbohydrate 2.9 g
  • Protein 25g