Salade Niçoise

To celebrate these last, lingering days of summer we mixed up a salad inspired by south of France that captures the best of a life lived by the seaside—freshly caught fish, vine-ripened organic veggies, the freshest eggs, and the best oil and lemon this side of the Atlantic. 

While the classic salade Niçoise would consist of mostly uncooked vegetables, we've updated the theme. And we may not have fresh tuna, but the ethically sourced canned stuff will do.

This is a great Portion Perfect meal—and it's about as close to perfect as lunch gets. 


  • 3 ounces of ethically sourced canned tuna
  • 1 hard-boiled egg
  • Vine-ripened tomatoes
  • Steamed baby potatoes
  • Baby lettuces
  • Steamed green beans
  • Black olives, chopped
  • Thinly sliced green onion, to taste

Shallot Vinaigrette

  • 1 clove garlic
  • 13 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • 1/4 teaspoon anchovy paste
  • Sea salt, and freshly ground black pepper, to taste

To make the dressing:

  1. Mince garlic on a cutting board sprinkled with salt.
  2. Using a knife, scrape garlic and salt together to form a smooth paste.
  3. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, anchovy paste, and salt and pepper.

You will have some left over, refrigerate and use it within two weeks. 

Combine the salad ingredients in your bento the night before, and the next day you'll be ready to go! 

Anna Dietze
Anna Dietze


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