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Salade Nicoise


Nicoise is a descriptive term for dishes served with particular foods used by the chefs of Nice.


1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 tbsp minced fresh thyme leaves
2 tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

2 cans of tuna
6 hard boiled eggs, peeled and halved/quartered
Salt and freshly ground black pepper
1 small lettuce with buttery leaves torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin or 1-2 tbsp shallots
1/2 kg cooked green beans cut into half
1/4 cup olives
1 tin anchovies (optional)
6 small potatoes cooked (optional)


  • Whisk lemon juice, oil, shallot, thyme, basil, oregano, salt/pepper and mustard in bowl.
  • Toss lettuce with 1/4 cup vinaigrette in large bowl until coated then arrange on plate.
  • Toss tomatoes, onion/shallots, 3 tablespoons vinaigrette and salt/pepper in bowl.
  • Toss beans with 3 tablespoons vinaigrette and salt/pepper to taste in bowl.
  • Arrange tossed tomoatoe and beans as well as tuna, hard boiled eggs and olives as well as anchovies and potatoes coated in vinaigrette (if using) as desired on the lettuce bed.
  • Drizzle plate eggs with remaining dressing.

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