Roasted Mushroom Niçoise

Roasted Mushroom Niçoise is a timeless dish known for its vibrant medley of ingredients. Traditionally composed of tomatoes, hard-boiled eggs, Niçoise olives, and anchovies, dressed with olive oil, this classic salad offers a fresh, savoury taste of Mediterranean cuisine.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Culinary Collection
Cuisine French, Mediterranean
Servings 4


  • 12 baby potatoes sliced in half 
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar 
  • 100 g fine green beans trimmed
  • 4 XL free-range eggs
  • 2 little gem lettuce heads
  • 100 g black olives  
  • 100 g cherry tomatoes halved
  • 2 pink radishes very thinly sliced
  • 1 tbsp capers 
  • 400g Portabello mushrooms quartered 
  • 1 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar 

For the dressing:

  • ½ garlic clove
  • 1 anchovy fillet
  • 1 tbsp Dijon mustard
  • 4 tbsp red wine vinegar
  • 4 tbsp olive oil for cooking and dressing
  • Salt and pepper, to taste 



  • Mash the garlic and anchovy together in a small bowl.
  • Add the mustard and vinegar, and mix. 
  • Slowly drizzle in the oil and whisk to combine. 
  • Set aside until serving.
  • Place potatoes in a small pot. 
  • Cover with cold water and season with salt. 
  • Bring to a simmer and cook until tender.
  • Drain and transfer to a bowl. 
  • Add the wholegrain mustard, red wine vinegar and a pinch of salt. 
  • Toss to coat.
  • Bring another saucepan of salted water to a boil. 
  • Add the green beans to the boiling water and cook until just tender, about 2 minutes. 
  • Scoop out with a sieve and run under cold water. 
  • Place on a clean kitchen towel and pat dry.
  • Bring the water back to the boil and place the eggs in the same saucepan.
  • Boil for 10 minutes. 
  • Drain and run under cold water to cool. Peel and set aside. 
  • Preheat oven to 200˚C, fan on. 
  • Place mushrooms in a large bowl and drizzle with olive oil and balsamic vinegar. 
  • Season well with salt and pepper.
  • Roast for ± 7 minutes until tender and juicy, but retain some bite.
  • Allow to cool slightly.
  • To serve, arrange all the salad ingredients in a bowl or on a serving platter. 
  • Slice eggs in half and add them to the platter. Scatter the capers. 
  • Add the roasted mushrooms and drizzle everything with a little dressing. 
  • Sprinkle with salt and pepper, serve with the remaining dressing on the side.