Round 2 Recipe - Nicoise Salad with Lemon Garlic Vinaigrette

  • Level: Easy
  • Total: 12 min
  • Prep: 10 min
  • Cook: 2 min
  • Yield: 4 servings
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1 lemon, juiced and zested

1 teaspoon finely chopped garlic

1/4 cup canola oil

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 tablespoons chopped fresh parsley

1 head butter lettuce, washed and torn

Half reserved red onion, from Crispy Wonton Cups with Tuna Salad, thinly sliced

Reserved snow peas, from Crispy Wonton Cups with Tuna Salad

2 tablespoons slivered almonds

1 tablespoon capers, drained

1 (5-ounce) can chunk light tuna, drained

Reserved 2 hard boiled eggs, from Ham and Egg Tea Sandwiches, sliced in half


  1. In a small bowl, whisk together the lemon juice, zest, garlic, oil, and parsley and season with salt and pepper. Set aside. 
  2. Put the snow peas in boiling water for 2 minutes, and then shock them in cold water to stop them from overcooking. 
  3. In a large bowl, put the lettuce, onions, and snow peas and toss with the vinaigrette. Top with the almonds, capers, tuna, and sliced eggs. Serve immediately.
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