Nicoise Salad



  • 1/2 cup freshly squeezed lemon juice
  • 3/4 cup extra virgin olive oil
  • 1 medium shallot, minced
  • 1 Tbsp fresh thyme, minced
  • 2 Tbsp fresh oregano, minced (or 1 Tbsp dried)
  • 1 Tbsp Dijon mustard
  • Salt and freshly ground pepper


  • 2 3.75 ounce tins of sardines
  • 4 hard boiled eggs
  • 5 small Yukon gold potatoes, quartered
  • 1 head romaine, ripped into bit size pieces
  • 2 large tomatoes, sliced
  • 1 small red onion, thinly sliced
  • 1 pound fresh green beans, tips removed, blanched and shocked
  • 1/2 cup nicoise olives


In a large mixing bowl, add the ingredients for the vinaigrette. Whisk until they come together. Reserve. In a large pot, boil the potatoes until they are fork tender, about 10-15 minutes. Drain. Drizzle 2 Tbsps of the reserved dressing over the hot potatoes. This will allow the potatoes to absorb the flavor. Reserve.

In a separate bowl, toss the red onion and tomatoes with 1 Tbsp of the reserved vinaigrette. Drizzle the hard cooked eggs with about 1/2 tsp of the vinaigrette. Toss the romaine with the remaining vinaigrette. To assemble: place the romaine on the bottom of the platter. Arrange the ingredients, separately on the romaine. Top with the sardines. Serves 4.