Completely Keto Salad Nicoise

In the sun-drenched coast of Provence, where the Mediterranean sea kisses the shores and the air carries the scent of lavender and salt, there lived a chef named Julien. Julien was a maestro of the kitchen, known for his ability to weave the rich tapestry of French cuisine into dishes that were both a feast for the eyes and a delight to the palate. Yet, it was his deep respect for dietary diversity that truly set him apart. Among his most cherished patrons was Claire, a vibrant soul with an adventurous palate, who had recently embarked on a ketogenic journey for health reasons.

Driven by a desire to craft a dish that would allow Claire to indulge in the flavors of the French Riviera without straying from her keto path, Julien set his mind to reimagining the classic Salad Niçoise. He envisioned a dish that retained the essence of this beloved salad while embracing the principles of the ketogenic diet.

Julien meticulously selected ingredients that would harmonize in a symphony of flavors and textures. For the dressing, he chose anchovies, capers, and parsley, blending them with Dijon mustard, garlic, olive oil, and apple cider vinegar, creating a concoction that was both tangy and aromatic, with just the right balance of herbs and seasoning. This dressing, he knew, would not only dress the salad but also infuse it with a depth of flavor that was quintessentially Mediterranean.

The base of the salad was a lush bed of Romaine lettuce and mixed greens, to which Julien added roasted red bell peppers for sweetness, small Nicoise olives for a briny contrast, and chunks of tuna for hearty protein. Hard-boiled eggs, radishes, cherry tomatoes, red onion, steamed string beans, and scallions were artfully arranged, each ingredient chosen for its nutritional value and compatibility with the keto diet. The final touch, anchovies atop the salad, served as both a garnish and a nod to the traditional elements of Salad Niçoise.

When Claire tasted the Completely Keto Salad Niçoise, her eyes lit up with joy. Julien had not only succeeded in creating a dish that was mindful of her dietary needs but had also transported her to the lavender fields and sunny beaches of Provence with every bite. This salad became more than just a meal; it was a testament to Julien’s culinary genius and his unwavering commitment to his patrons’ health and happiness. It stood as a reminder that, even within the constraints of a diet, there was a world of flavor waiting to be explored.


Harlan Kilstein’s Completely Keto Salad Nicoise

Course: Appetizer, Side Dish
Cuisine: French
Servings: 8
Calories: 180 kcal



  • 8 Anchovies boneless
  • 4 Tbs capers
  • 1 1/2 cups parsley approx: 1 Bunch flat leaf
  • 2 3/4 Tbs Dijon mustard
  • 5 Cloves Garlic
  • 3/4 Cup olive oil
  • 1/4 Cup apple cider vinegar
  • 1 1/2 Tbs oregeno
  • 1 Tsp sea salt
  • 1 Tsp black pepper


  • 1 Romaine lettuce 1 head
  • 1 12 Oz Bag mixed greens
  • 2 Roasted red bell peppers sliced thin
  • 25 Small nicoise olives
  • 1 1/4 lbs tuna approx: 4 cans
  • 4 Hard boiled eggs cut into 1/8
  • 4 Radishes sliced into thin circles
  • 16 Cherry tomatoes
  • 1/4 Red onion cut into thin slivered strips
  • 1/4 lb String beans steamed
  • 2 Scallions chopped small



  1. Place all the ingredients in a food processor
  2. Blend until smooth
  3. Pour into a glass airtight jar
  4. Place in refrigerator
  5. Reserve 2 anchovies to garnish the top of salad
  6. This dressing will keep well in a glass jar stored in the refrigerator for a week.


  1. Wash, dry in a lettuce spinner and cut romaine lettuce into small slices
  2. Place in a large bowl
  3. Rinse and dry greens in a salad spinner and place over romaine
  4. Slice cherry tomatoes into halves and spread on top of greens
  5. Drain and place pieces of tuna evenly on top
  6. Cut string beans into 1 inch sticks and place on top
  7. Cut roasted peppers into thin slices, and place evenly
  8. Place thin strips of red onion on top
  9. Cut hard boiled eggs into 1/8 wedges and place evenly around
  10. Slice radishes into very thin circles and spread on top
  11. Drop olives evenly around
  12. Place any leftover pieces of anchovies to garnish on top
  13. Chop scallions into small slices to garnish
  14. Pour dressing over generously

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03/18/2024 10:12 pm GMT

We may earn a commission if you make a purchase, at no additional cost to you.
03/18/2024 03:02 am GMT

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