Nicoise Salad

Nicoise Salad

This salad is great on its own, but you can add tuna or salmon and serve as dinner.




1 pound potatoes, quartered (we used White Avalanche)

1/2 pound green beans, ends trimmed

1/4 cup nicoise or kalamata olives

6 eggs, hard boiled and halved (see our recipe for our favorite hard-boiled egg method)

1/2 shallot, finely diced

1 head butter lettuce, leaves torn

1/4 cup olive oil

1 lemon

3 tablespoons capers

1 tablespoon Dijon mustard



Put the potatoes in a medium saucepan and cover with water by about one inch. Bring to a boil and cook for 15-20 minutes, until tender. Remove potatoes with a slotted spoon.

Blanch the green beans in the same water used to boil the potatoes, about 2 minutes. Drain and place into an ice bath.

In a small bowl, mash the capers with the Dijon mustard and lemon juice. Whisk in the shallot, then slowly whisk in the olive oil. Season with salt and pepper.

On a large serving platter or individual plates, arrange torn lettuce leaves. Top with potatoes, green beans, hard-boiled egg halves and olives. Drizzle the dressing over the top and dig in.


vegetable plate

Fresh Ingredients Delivered!

We help make cooking fresh, healthy meals easy and convenient. Get creative in the kitchen with organic produce and artisan ingredients conveniently delivered to you. From the fields to your table, there is a simple way to live deliciously.