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Salade Nicoise

A quick, healthy idea for a lunch meal.



  • 1⁄2 cup extra-virgin olive oil 

  • 3-4 tablespoons of lemon juice

  • 1 small shallot, minced 

  • 1 tablespoon Dijon mustard 

  • 1 tsp. honey 

  • 1⁄4 cup chopped parsley 

  • 2 tablespoons fresh herbs (tarragon, oregano, or thyme) 

  • 1/2 tsp. freshly ground black pepper 

  • 1/2 tsp. salt


  • 6 large eggs 

  • 1⁄2 lb (226g) green or yellow beans, trimmed 

  • 1 lb (454g) baby or fingerling potatoes, halved if large  

  • 1 small red onion, finely chopped 

  • 2 cups seedless cucumbers, sliced 

  • 2 cups grape or cherry tomatoes, cut in half

  • 2-3 cans oil-packed tuna 1-2 heads of Boston or Butter lettuce

  • Optional: Olives, anchovies, capers or other capers, pickled-briny ingredients  


  1. To make the dressing, whisk all the ingredients together or vigorously shake up the ingredients in a mason jar. Set aside.  

  2. Fill a medium pot with salted water. Bring water to a boil and add eggs. Let eggs cook for exactly 7 minutes. Remove eggs with a slotted spoon, breaking the shell slightly, and place eggs in a bowl of cold water.  

  3. Meanwhile, add the beans to the same pot of boiling water used for the eggs and cook until just tender, about 5 minutes. Remove the beans and rinse with cold water to stop the cooking. Pat beans dry.  

  4. Again, using the same boiling water, cook the potatoes for 10–15 minutes until fork tender. Drain the potatoes and run under cold water. Set aside. 

  5. Peel eggs and cut in half.  

  6. In a large bowl, toss the potatoes in about 2 tablespoons of dressing. 

  7. On a large tray or platter, arrange the components of the salad:  

    -  green or yellow beans

    -  eggs  

    -  dressed potatoes  

    -  canned tuna  

    -  cucumbers  

    -  tomatoes  

    -  any optional additions like olives, anchovies, etc.  

  8. Toss lettuce and onions in the large bowl used for dressing the potatoes. Add 1 tablespoon of dressing.  

  9. Drizzle the remaining dressing over the arranged salad components.  

  10. Serve lettuce individually and let everyone pick and choose the components to complete their salad.  

About the Recipe

About Rosie's Kitchen

Rosie Coelho is Owner and Chief Creator of Deliciousness at Rosie’s Kitchen Co. As a Food Enthusiast and Certified Culinary Nutrition Expert, she loves to inspire people to connect with themselves and loved ones through food.


Rosie also shares her epicurean passion through Culinary Classes and Experiences - having people become rock stars in their own kitchens. Whether beginners or more experienced cooks, there is always something new to learn and a great way to gain kitchen confidence, while having lots of fun!

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