Superior. Distinct. Special.

Nicoise Salad


  • 1 Can of White Tuna
  • ½ Lb. Small Red Potatoes
  • 4 Hard-boiled Eggs, Peeled and Quartered Lengthwise
  • 1 Head Boston Lettuce, Cut into Bite-Sized Pieces
  • 3 Roma Tomatoes, Quartered
  • ½ Small Red Onion, Thinly Sliced
  • ½ Lb. French Beans, Rinsed, Trimmed, Cut into 2 Inch Pieces
  • 2 Tbsp. Capers, Drained and Rinsed
  • ¼  Cup Pitted Nicoise or Kalamata Olives

Dressing Ingredients:

  • ¼ Cup Extra Virgin Olive Oil
  • 3 Tbsp. Red Wine Vinegar
  • 3 Tbsp.  Fresh Lemon Juice (about 1 lemon)
  • 1 ½  Tsp. Dijon Mustard
  • ½ Tsp. Salt
  • Black Pepper to Taste


  1. Cook Potatoes: Add salted water to a medium saucepan and bring to a boil. Add potatoes and cook until tender or about 10 minutes. Drain in colander and rinse briefly with cold water; let cool. When the potatoes are cool, cut them into quarters.
  2. Blanch French Beans: Bring a large pot of water to a boil. Fill a large bowl with ice water. Boil beans for about 3-4 minutes. Once boiled, cool the beans quickly by adding them to the ice water. Once the beans have cooled, drain the water.
  3. Once the beans and potatoes are cool, arrange the lettuce in a bowl or on a large plate. Next arrange the, potatoes, French beans, capers, onion, tomato, olives, capers, and tuna on top of the lettuce. Drizzle with desired amount of vinaigrette dressing.

Instructions for Dressing:

Whisk together, olive oil, vinegar, lemon juice, Dijon mustard, salt and pepper.