February 9, 2022

Spanish Niçoise Salad

Recipe: Camilla Wynne

This French classic takes a holiday to Spain with pimentón vinaigrette, roasted red peppers and Spanish olives. Choose high-quality jarred tuna fillets in olive oil for a luxurious lunch or light dinner.



  • ¼ cup minced shallots (1 medium shallot)
  • ¼ cup sherry vinegar
  • 2½ tsp smoked paprika
  • ½ tsp each salt and pepper
  • ½ cup olive oil


  • 1 lb. baby potatoes, steamed
  • 2 jars (200 g each) tuna fillets in olive oil, drained
  • 2 heads Little Gem lettuce, cut into wedges
  • 4 boiled eggs, peeled and halved
  • 1 cup roasted red pepper strips
  • ½ cup pitted green olives,
  • such as Manzanilla


Yield: Serves 4

Make Vinaigrette

  1. In small bowl, combine shallots, vinegar, paprika, salt and pepper. Gradually whisk in olive oil until emulsified.

Assemble Salad

  1. On large platter, artfully arrange ingredients in rows. Serve with vinaigrette on the side.