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Salade Nicoise

Serves 8


Ingredient Amount
Red bliss potatoes 2 lbs.
Tarragon vinaigrette to taste
Red onion 1, 1/4 inch dice
Green beans 1 lb., French style
Mesclun greens 1 lb.
Oil-cured tuna 16 oz.
Anchovy fillets 24
Kalamata olives 4 oz., finely chopped
Eggs 8, hard boiled and finely chopped
Tomatoes, plum 6, peeled, diced, chopped
Capers 1/2 C
Lemons 2, cut into wedges



  1. Boil potatoes until tender. DO NOT OVER COOK. Cool and drain. Slice the potatoes into 1/4-inch slices.
  2. Gently toss the red onion and potatoes in enough tarragon vinaigrette to lightly coat. Reserve
  3. Marinate the green beans in just enough tarragon vinaigrette to evenly coat the beans. Reserve.
  4. To assemble: toss mesclun green with vinaigrette to moisten and place on plate. Garnish with olives, capers, tomatoes. Scatter tuna on top of salad. Place lemon wedges on plate.