Delivering Restaurant Quality Meal Kits to "Turn the Home Cook into a Chef" ©

Previous Item: Salade Niçoise with Seared Tuna Loin ($15 Per Person / Time to Cook: 30 min. / Cook by Day: Wednesday)

Free Shipping!
This item is out of stock

Meal Description

This classic French salad originated in the French City of Nice in the early 19th Century and traditionally contains tomatoes, anchovies, and egg drizzled with olive oil.  The Haricot Verts and Potatoes were added later much to the chagrin of the purists.  However, the versions described by Auguste Escoffier, who was from just outside of Nice and even Julia Child, both include Haricot Vert and Potatoes as it makes salad into a full meal. Our take will include Seared Tuna Loin, Boquerones (white anchovies), Duck Eggs, Haricot Verts, Potatoes, Fiddlehead Ferns, Fresh Herbs, and Butter Lettuce, along with other seasonal components. We also will be offering a Vichyssoise, which is a potato and leek soup that is normally served chilled.  


Salade Niçoise is a composed salad, or Salade Composée, meaning the salad is arranged on a plate or platter rather than tossed in a bowl (known as a “tossed salad….not too complicated). The purpose of the composed salad is to emphasize the visual, making it as important as texture and taste.  The Salade Composée is versatile, leading to a wide range of different ingredients based on taste.   The following is a guide to the key components to make your very own Salade Composée:

  1. Lettuce - a combination of sweet and bitter greens along with fresh herbs, such as a combination of Escarole, Mesclun, Basil and Celery leaves.

  2. Sustenance - a hearty element to make the salad a meal, such as Fish (Tuna), Shellfish (shrimp), Chicken, or Steak along with a hard boiled egg.  The yolk also will combine with the vinaigrette in the slaad and emulsify, placing a satisfying coating on the various elements of the salad.  Other options include, fresh Mozzarella or even a Burrata (Mozzarella stuffed with cream and mozzarella - one of our favorites!).  

  3. Raw Vegetables - for texture and taste.  This can be anything fresh, cut into bite sized pieces - shaved (cut thin), quartered, julienned (little matchsticks).  It is more important that the vegetables are fresh, rather than the type, as any will work.  These could include radishes, avocados, cucumbers, carrots, celery, snap peas, among many others.

  4. Cooked Vegetables - these can simply be blanched to emphasize the flavor and color of the vegetable, or grilled or roasted to add an additional flavor component.   Again, these could be anything, such as Beets, green or yellow squash, cauliflower, or broccoli.

  5. Sour - These could be anything pickled or preserved either in vinegar or salt.  A little goes a long way, so these are added sparingly and include Olives (any kind, based on taste), Anchovies (typically also in the vinaigrette), Capers, Cornichons, Preserved Lemons, Caper Berries, etc.

  6. Starch - Since the salad is a meal, the starch makes it fulfilling.  The traditional element is boiled potatoes, but any legume or root vegetables will do such as white beans, lentils, potatoes Sunchokes, Chickpeas.  Grains also work well such as quinoa and farro.  

  7. Sweet -  This is typically a fruit element to contrast with all the savory elements of the salad.  This could be tomatoes in season, melons, stone fruit, or anything else in season.

  8. Texture - While the raw vegetables already adds a texture element, this can be augmented with other options such as nuts (toasted and/or candied) or croutons.

  9. Dressing - a purist would simply drizzle a high quality olive oil over these elements.  A vinaigrette is more typical, wether it is simply made with white wine vinegar (⅓), dijon mustard, and olive oil (⅔), or with an added anchovy.   The variations are endless as lemon can be substituted for part of the vinegar, fresh herbs added like tarragon, and walnut or avocado oil substituted for olive….the choices are endless and simply based on taste.   

Bon Appétit!

Time to Cook:  30 min.

Cook by Day: Wednesday

Items included (serves 2)

Tuna Loin

White Anchovies (optional)

Nicoise Olives (imported from France)

Haricot Vert

Red Potatoes

Seasonal Greens and anything else that looks yummy!

Fresh Herbs : Chervil, Tarragon, Thyme, Basil

Shallot-Dijon Vinaigrette

*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):  Milk, Egg, Fish, Tree Nuts.  We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.

Add-on Checkout Items

Double the Tuna

Extra Servings

Vichyssoise (Cold Potato-Leek Soup)