Ruth Daniels' Salade Nicoise

  • serves 0


2 Ratings
Directions for: Ruth Daniels' Salade Nicoise


Salade Nicoise

2 romaine hearts, roughly chopped or torn

4 hard boiled eggs, quartered *

4-5 new potatoes, boiled and halved *

7oz/190g tuna ( I used Alleggia solid tuna packed in olive oil)

Grilled marinated artichoke hearts, quartered

Handful of pitted Kalamata olives

½ English cucumber, cut into chunks

Italian salami, julienned (Genoa or spicy Calabrese)

3-4 Sun dried tomatoes, sliced (I like ones that are packed in oil)

Red onion, sliced (as much or as little as you like)

Fresh Parmesan cheese, coarsely grated


2 cloves of garlic, minced

Oil from the tuna plus extra virgin olive oil to equal ¼ cup

¼ cup white wine vinegar

1-2 tsp Worcestershire sauce

Freshly ground black pepper and sea salt to taste


Salade Nicoise

1. *Make sure to boil the potatoes and eggs earlier in the day if you want them to be cold for the salad. Although, boiling them for 20 minutes and serving them while they're hot is a delicious alternative.

2. Combine all the dressing ingredients in a small bowl.

3. Add the rest of the ingredients, to a large serving bowl, add the dressing, toss, taste for seasoning and serve.


See more: North American, French, Winter, Summer, Vegetables, Salad, Barbeque, Grill


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