Laura the Gastronaut > Julia Child > Cold Buffet > Mediterranean Combination Salad

Salade Niçoise

March 30, 2020 | Updated August 18, 2023 | Laura

✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽

Julia Child Recipes 90-91 | 437 recipes to go!

✽ Salade Niçoise [Mediterranean Combination Salad], p. 542
✽ Sauce Vinaigrette [French Dressing], p. 94

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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)

The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.

Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.

I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!

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✽ Butter Count: +0 TB

✽ Cost: $13.57 [~$1.94 per serving]

Check out the total Julia Child butter count & cost here!

→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!

Honestly, the recipes in this chapter haven’t been too bad. I could see myself making the potato salad and the celery root in mustard sauce again.

The aspics are approaching quickly though. I am nervous, but I am mostly excited! I will probably have a different opinion once I’ve done a couple aspics..

Anyways, this Mediterranean Combination Salad is absolutely beautiful. So many bright colors from all of the vegetables make this dish Instagram-worthy. It was a lot of fun to make as well since there are so many different parts.

Would I make it again? Meh, I'm not sure. We just are not big salad people. However, like it said, it was fun to get it all together.

Now, I would definitely consider making the French dressing again. It tasted like a good high-quality restaurant dressing. Consider this recipe next time you are reaching for that pre-made salad dressing at the store!

Looking for more Julia Child cold buffet recipes to read about?

→ Check out all of the cold buffet recipes that I've completed so far!

All of the components of the salad can be arranged anyway that you want. This means no rules! Blanched, cold green beans and quartered tomatoes are seasoned with spoonfuls of homemade vinaigrette.

This vinaigrette is also known simply as French dressing with herbs. This dressing is very easy and quick to make. Wine vinegar is beaten with a little bit of salt and dry mustard. Olive oil is then beaten in by droplets and is seasoned with black pepper. Lastly, minced parsley is stirred into the dressing.

Boston lettuce leaves are also tossed with vinaigrette and are going to be the base of the salad. Cold French potato salad is arranged at the bottom on top of the lettuce leaves.

The green beans, tomatoes, tuna chunks, black olives, hard-boiled eggs, and anchovies are arranged however you like in a beautiful manner. The remaining French dressing is poured over everything, and lastly the salad is sprinkled with minced green herbs. It took me about an hour to get everything together for this pretty salad.

*This blog, Laura the Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.

Category: Julia Child, Cold Buffet, Sauces Cuisine: French
Keywords: julia child salad recipe, julia child salade nicoise, salade nicoise recipe

✽ Did you make this recipe too?
→ Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.

More Cold Buffet Recipes:

✽ Poached Eggs in Aspic (a very odd dish- an egg inside of gelatinized meat stock)
✽ French Potato Salad (a delicious flavorful potato salad- the perfect side)
✽ Celery Root in Mustard Sauce (an interesting but tasty side dish)
→ Check out all of the completed Julia Child cold buffet recipes!

✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
→ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

March 30, 2020 by Laura Ehlers

*This Salade Nicoise blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.