Olives, Hard Boiled Eggs, And A Can Of Tuna Equals Salade Nicoise!

Posted on July 14, 2014 by Karen Schumann | 0 comments


I knew when I left for the market that I had some olives and hard boiled eggs in the refrigerator but I didn't even think that much about it until I saw the special display of canned tuna and sardines in the store and then it hit me, Salade Nicoise.  This is a fabulous way to eat anytime of year, but especially on those hot days when you really don't want to cook.  This salad is a classic and it is truly an all in one meal!  For me, I don't cook or prepare food with any rules so I just used what I had on hand, except for the tuna, which was my market find for the day!  I even thought for those who don't like tuna, grilled steak or chicken could be used instead.  I happen to love tuna, especially when it is packed in olive oil!  Enjoy my little bit of cooking, the French way!

Servings: 2                                                                    

Dressing:  Combine in a mason jar, shake well

1/2 garlic clove, minced

1/2 shallot, minced

1 teaspoon of dijon mustard

Juice of 1 lemon

2 Tablespoons of Balsamic Vinegar (you can use red wine vinegar, but I love the dark color of a good balsamic)

6 Tablespoons of Olive Oil

Salt and Freshly Ground Pepper to taste

For The Salad:

Ingredients:  6 small potatoes (fingerlings or baby Yukon gold), 6 baby beets, handful of green beans, trimmed, 4 handfuls of soft salad greens, rinsed and dried,  4 radishes, sliced, 1/2 cucumber, diced, 2 hard boiled eggs, sliced, handful of cherry tomatoes, halved, 1/4 cup Nicoise olives, and a 5 to 6 oz can of tuna packed in oil, drained.

Before arranging your salad, boil the potatoes until tender enough to be pierced with the tip of a knife, then boil your beans until crisp tender, and finally boil your beets until fork tender.

Assemble your salad to your preference, I did mine in groups, each item having its own space, then drizzle with dressing and Enjoy!

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