Salad Nicoise

Salad Nicoise


  • 4 oz Tuna Chunk White Albacore In Water, Wild
  • 4 oz Potato Red B Bliss Fresh, cooked chilled and sliced
  • 1 E Egg, Hard boiled, quartered
  • 2 oz Haricots Verts, Trimmed, blanched chilled
  • 2 oz Tomato, Grape
  • 2 oz Olive Nicoises Purple Black Pitted Tub
  • 4 oz Lettuce Blend Arcadian Harvest Classic
  • 1 oz Shallot Whole Peeled Fresh, Minced
  • 1 /2 oz Mustard Dijon
  • 6 oz Oil Olive Extra Virgin In Tin
  • 2 oz Vinegar White


  1. In a bowl combine vinegar, mustard and shallot and whisk together.
  2. Slowly add olive oil and combine to whisk until oil is fully incorporated.
  3. Take sliced potatoes, place in bowl, cover with 2 oz of dressing, toss and adjust seasoning.
  4. Add tuna and haricots verts and toss.
  5. Arrange salad greens on a chilled plate.
  6. Top greens with tuna mixture and garnish with tomatoes and olives.
  7. Dish can also be presented by separating out ingredients and arranging in rows over greens then topping with dressing.