Salad Nicoise

This classic French salad makes a refreshing summertime dinner. Packed with nutritious protein from the tuna and boiled eggs, it’s a full meal and not just a side dish. Summertime also means you can make this extra-delicious with fresh local lettuce, tomatoes, and green beans, as well as sweet, tender new potatoes. The bright, zesty dressing features fresh parsley and lemon!

Co-op Sales Organic Green Beans


  • 2-3 cloves garlic, finely chopped
  • 1 ½ -2 cups coarsely chopped parsley
  • 2 green onions, chopped
  • 2 tsp dried tarragon
  • ½ tsp sea salt
  • Juice of 1 lemon
  • ¼ cup cider vinegar
  • ¾ cup olive oil


  • 3 yellow potatoes
  • 2 cups fresh green beans
  • 1 head butter lettuce
  • 1 tomato, cut into wedges
  • 1/2 cup Nicoise olives
  • 4 hard-boiled eggs, halved
  • 1 can tuna, optional


Cut potatoes into bite-sized pieces and cook in boiling, salted water until fork-tender. Drain and cool. Boil green beans 5 minutes until cooked but still bright green. To make dressing, pulse garlic, parsley, green onions, tarragon, salt, lemon juice, vinegar, and oil in a blender until smooth. Add more oil if needed for proper consistency. Assemble salad: place lettuce at bottom, then arrange green beans, potatoes, tomato wedges, olives, eggs, and tuna over top. Serve salad, topped with dressing.