A nicoise salad, or salad nicoise, originated in the town of Nice on the French Riveria over 140 years ago.
An authentic nicoise salad consists of fresh ripe tomatoes, hard-boiled eggs, anchovies or tuna, small black olives, thin green beans and boiled potatoes, all drizzled with a light olive oil and vinegar dressing.
There are many different versions of this classic French salad, and many purists will debate its true ingredients. However, no matter the slight variations in the ingredients, I considered a nicoise salad as any that contains tomatoes, hard-boiled eggs, olives and seafood. This quintessential French dish is still served in bistros and cafes all over the South of France—and beyond. In this recipe, I put my own Louisiana twist by subbing in shrimp.
Louisiana-style nicoise salad
Serves 6
2 tablespoons salt
½ cup lemon juice
½ cup liquid shrimp and crab boil
2 pounds new potatoes, cleaned
and cut in half
2 pounds large shrimp, peeled and deveined with tails
1 pound fresh green beans
3 hard-boiled eggs, peeled and sliced
3 ripe tomatoes, sliced into wedges
1 cup nicoise or Kalamata olives
3 ripe avocados, sliced
1 head fresh butter lettuce
- Add the salt and lemon juice to 4 quarts of water, and bring it all to a rolling boil. Add the liquid shrimp boil.
- Add the potatoes to the pot and boil for 8 to 10 minutes, or until they are almost tender. Add the shrimp and continue boiling for another 3 to 4 minutes.
- Toss in the green beans and continue cooking for 1 more minute. Pour everything into a large strainer, and drain well.
- Separate the beans, potatoes and shrimp, and arrange them on a large serving platter along with the remaining ingredients. Serve the nicoise salad with dressing on the side.
This article was originally published in the April 2025 issue of 225 Magazine.
