A summer favorite in France, this salad is really a complete meal. It showcases all the typical French flavors particularly popular in the south of France.

Makes 6 - 8 servings


½ pound (230 g) baby potatoes, scrubbed and halved
¼ cup (40 g) pitted Nicoise olives
5 ounce (142 g) can tuna, drained and flaked
⅓ pound (150 g) asparagus, trimmed and blanched
⅓ pound (150 g) fresh green beans, rinsed, trimmed and blanched
3 hard cooked eggs, halved
8 -12 cherry tomatoes, halved
6 radishes, trimmed and quartered
8 ounce (230 g) jar marinated artichoke hearts, drained
Lettuce leaves
1 - 2 tablespoons (20 g) capers
4 anchovy fillets, optional
1 cup (240 ml) lemon vinaigrette

Ingredients - Lemon Vinaigrette

¼ cup (60 ml) white wine vinegar
juice from 1 lemon plus zest
½ shallot, minced [about 2 tablespoons (30 ml)]
2 tablespoons (30 ml) Dijon mustard
1 tablespoon (10 g) fresh thyme
¾ cup (180 ml) extra virgin olive oil
sea salt


Bring a large pot of salted water to a boil. Add the potatoes and cook until they are fork tender, about 15 minutes. Drain and cool.

Blanch the green beans and asparagus by dropping them into a pot of boiling water for 2 minutes (until they turn bright green) and then immediately place them in ice water to stop the cooking process. Drain and pat dry.

On a large platter or tray, lay out the lettuce leaves. Add the vegetables in side by side varying the colors. Place eggs between vegetables.

Add the tuna in the center of the vegetables. Garnish with the olives, capers and anchovies.

Drizzle with the vinaigrette.