Nicoise Salad


Yields 4 6 servings



8 Red Potatoes, washed and quartered (place in a pot of cold water)

8 oz. Fresh Green Beans, washed and snip off ends, cut in half

1 Large head of Romaine lettuce, washed and drained

12 oz. Fresh Tuna, steamed and cooled - OR (2 cans Tuna packed in water)

2 oz. Extra Virgin Olive Oil

1 lemon, cut in half

20 Black Olives, Cut in half

20 Green Olives, Cut in half

1 lb. Feta Cheese, Cubed

4 lg. Eggs, Hard Boiled, cooled and quartered

2 large Tomatoes, vine ripe are best

2 Sprigs of Parsley, Chopped

C. Parmesan Cheese



1 C. French Dressing (Click Here)


2 T. Balsamic Vinegar (Click Here)


 2 tsp. Sugar



Wash the potatoes and quarter them using a Utility Knife. Place in a pot of cold water. Place them on the stove over medium high heat and cook the potatoes in slow boiling water until tender, remove the potatoes with a slotted spoon and place in a bowl. Cool them off in cold water. Using the same pot of boiling water simmer the green beans until color changes, bright green and crisp, cool them under cold water. Reserve in refrigerator. Steam the fresh tuna fillet until firm and flaky, let cool (or open and drain the canned tuna). Pour the extra virgin olive oil and juice the lemon over the chilled tuna, refrigerate. Cut the olives into halves and refrigerate. Cut the feta cheese into small cubes. Cut the tomatoes into wedges. Wash the lettuce very well and drain off the water. Cut the lettuce in half and trim off the top 2 inches and any brown pieces. Cut the lettuce into a large dice and refrigerate. When you are ready to serve the salad, toss all the ingredients (except eggs and tuna) and dressing in a large bowl and serve the salads. Garnish with the hard boiled eggs and the tuna on top. Sprinkle with parmesan cheese.


Chefs Note: Traditionally this salad is served with all the ingredients on top as a garnish. I feel it is too heavy and the salad tastes better tossed! Croutons are another option!


Recipe courtesy of -

Executive Chef Dominique Vasquez




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