Salade Nicoise

A beautifully composed platter of marinated vegetables, hard-cooked eggs and tuna creates this French classic. 


  •  French dressing (see recipe on Measure, Mix, & Pour®)
  • 3/4 pound small red potatoes (about 4)
  • 5 medium carrots
  • 1/2 pound fresh green beans
  • 2 cups cherry tomatoes
  • 5   hard-cooked eggs
  • 2 cans (6 ounces each) albacore tuna, drained and flaked
  • 1 can (16 ounces) pitted ripe olives, drained (1 1/2 cups)
  • 1 package (10 ounces) mixed salad greens with romaine and leaf lettuce


  1. Prepare French Dressing according to recipe on Measure, Mix, & Pour®.

  2. Cut potatoes into eighths using Chef’s Knife. In (4-qt.) Casserole, bring 2 inches of water to a boil over medium-high heat. Reduce heat to medium. Place Stainless Steamer into Casserole. Add potatoes; cover and steam 10 minutes.

  3. Meanwhile, cut carrots into 2-inch pieces using Crinkle Cutter. Cut pieces lengthwise in half. Remove stem end from beans; discard. Using Utility Knife, cut beans into 2-inch pieces (about 2 cups). Add carrots and beans to potatoes in steamer; cover and steam 8-10 minutes or until all vegetables are crisp-tender. Rinse vegetables with cold water to cool; drain.

  4. In Classic Batter Bowl, toss cooled vegetables with 1/2 cup of the dressing. Fill three sections of Chillzanne® Platter with vegetable mixture. Cut cherry tomatoes in half; toss with 1/4 cup of the remaining dressing. Spoon tomatoes into another section of Tray. Cover and refrigerate vegetables 1 hour to marinate. Refrigerate remaining dressing.

  5. To assemble salad, peel and cut eggs into quarters. Arrange eggs, tuna and olives separately in remaining sections of Platter. Place salad greens in 4-qt. Collapsible Serving Bowl. To serve, use Bamboo Serving Tongs to divide greens among dinner plates. Invite guests to choose toppings. Serve with remaining dressing.


  • 8  servings

Nutrients per serving:

Calories 420, Fat 28 g, Sodium 590 mg,  Dietary Fiber 5 g

Cook's Tips:

To prepare hard-cooked eggs, place eggs in (3-qt.) Saucepan. Fill with enough cold water to cover eggs. Bring to a full boil. Remove saucepan from heat and let stand, covered, 20 minutes. Place saucepan under cold running water to cool eggs. Refrigerate eggs until ready to use.

Substitute prepared French salad dressing for French Dressing recipe on Measure, Mix, & Pour®, if desired.


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