Salade Nicoise

Course: Entree
Cuisine: French
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 2

  • 1 head romaine lettuce or lettuce of your choice
  • 2 large tomatoes
  • 3 eggs
  • 4 ounces button mushrooms
  • 10 baby potatoes
  • 4 ounces olives of your choice
  • 4 ounces whole green beans
  • fresh basil
  • fresh Italian parsley
  • zucchini blossoms to garnish optional
  • sea salt and ground black pepper to taste
  • Extra virgin olive oil and balsamic vinegar to taste or your favorite dressing
  1. Wash romaine, dry leaves with paper towels and chop into bite sized pieces
  2. Slice tomatoes into wedges and toss with olive oil, balsamic vinegar, chopped basil, and sea salt (all to taste)
  3. Place eggs in cold water and bring to a boil. Allow eggs to boil for 2 minutes then remove from the heat and allow them to sit in the hot water to finish cooking for 20 minutes. Rinse in cold water and peel immediately. Slice eggs in quarters.
  4. Boil Potatoes until they are just tender, rinse in cold water and allow to cool. Slice potatoes in half and add olive oil sea salt, black pepper and fresh chopped Italian parsley (all to taste)
  5. Coat mushrooms with olive oil, sprinkle with sea salt and black pepper, Either sauté mushrooms, roast or grill until tender. Allow to cool
  6. Add green beans to salted boiling water and allow to cook for 5-7 minutes, drain and rinse in cold water. Allow to cool.
  1. Place dried chopped romaine on large platter
  2. begin by placing tomatoes in the center of the platter then work your way out to the edges making small piles with the other ingredients. There is no set pattern, you just want to make it appealing to the eye.
  3. *You can of course toss it all together but after that much work I think the presentation should be more grand.
  4. Dress with olive oil , balsamic vinegar, sea salt and black pepper to taste, or use your favorite dressing.