La Salade Niçoise is a French salad that is reputed to have originated in the French city of Nice and is traditionally made of tomatoes, hard-boiled eggs, olives, and anchovy filets, typically dressed with olive oil. Other common ingredients include tuna (canned or fresh), onions, garlic, green beans, capers, and artichoke hearts.

The original salad was made without anchovies or lettuce. The addition of these ingredients may have been influenced by the popularity of Caesar salad in France during the 1930s and an increase in the availability of canned tuna and New World produce.

Fresh tuna has the most protein by weight and is at the top of the list of commercially available, high protein fish. The fish is easy to prepare and enjoy whether seared, baked, or even raw in sushi or sashimi. Even canned tuna, a more convenient option, contains 25.5g of protein per serving.

Serving: 4 portions


  • Tuna 380g
  • Quail egg 4
  • Keniya green beans 50g
  • Tomato 50g
  • New potato 80g
  • Cucumber 80g
  • Capsicum green 60g
  • Olive black 40g
  • Lettuce romaine 80g
  • For dressing
  • Olive oil 30ml
  • Salt 5g
  • Pepper 5g
  • Sugar 5g
  • Mustard 5g
  • Vinegar 5ml
  • Lime juice 40ml
  • Honey for taste
  • Rosemary 5g
  • Water for consistency.


For salad:

  • Wash and set aside all the vegetable ingredients
  • Dice the cucumber, tomato, capsicum into small pieces
  • Wedge the potato and marinate with salt, pepper, and olive oil
  • Roast the potato and set aside
  • Cut and blanch the beans so it retains its green color
  • Bring water to boil in a pot, add baking soda or salt and boil the quail eggs for exactly 2 minutes, and immediately transfer to a bowl of ice water to cool

For dressing:

  • Place all the ingredients together in a bowl and mix well
  • Check for taste; the salad should have a sweet and sour taste, add seasoning to taste. Garnish with finely chopped rosemary.

For serving:

  • Toss all vegetables in the dressing until well mixed
  • Arrange the vegetables on a clean plate, and place half-cut quail eggs and lettuce on top. Sprinkle more dressing on top before serving.

Creative, enthusiastic and with a passion for food, Chef Binu Joseph is currently Chef at The Regency Hotel Kuwait. With over 17 years of experience serving in luxury five-star properties in the region, Chef Joseph has an in-depth knowledge in preparing multiple cuisines, including Arabic, Asian, American, Continental and Indian dishes. In addition, his culinary skills in putting his own stamp on traditional dishes to create new combinations of flavors, textures and tastes allows him to prepare dishes that meet the tastes of the most discerning patrons. Chef Joseph now brings his versatility and 5-star culinary creativity to the pages of The Times Kuwait, with simple recipes that anyone can prepare using ingredients that are readily available in Kuwait.

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