Nicoise Salad (Summer Sizzler)

Niçoise salad in a white dish. Two half boiled eggs, blanched green beans, olives, cherry tomatoes and poached salmon arranged nicely on top of mixed greens.

Summer Sizzler is the first Chef Demo of the summer on UBC Vancouver Campus. UBC Farm produce is the highlight of this presentation. The demo is lead by Chef Darren Clay, Executive Sous Chef of UBC Residence Dining Halls. He loves local ingredients and simple recipes. Learn how to build a salad with Farm fresh produce and local seasonal ingredients. Watch for more summer events on our website or follow @ubcfoodie. Mark your calendar for UBC Blueberry Fest—July 26, 27, 28.

UBC Farm Wednesday Campus Market will now open weekly at the UBC Bookstore Plaza. June 7 to October 25.

Yield: 2 servings


Salad (serves 2)

  • 250 g UBC Farm mixed greens (4 big handfuls)
  • 2 cooked eggs
  • 10-15 green beans
  • 10 grape tomatoes, cut in half
  • 10 olives
  • 4 nugget potatoes, cooked, cooled, quartered
  • 80-100 g tuna (optional or salmon)
  • 4-6 tbsp vinaigrette

Vinaigrette (yield 2 cups)

  • 2 tbsp grainy Dijon mustard
  • 125 ml apple cider vinegar
  • 250 ml olive oil
  • salt & fresh cracked black pepper


Blanched Green Beans

  1. trim green beans
  2. bring large pot of salted water to a boil
  3. prepare a large bowl of ice water
  4. drop beans, in batches, into boiling water for 1-2 minutes ensuring they have some bite to them after cooking
  5. drain and plunge in ice water for 2 minutes or until completely cool
  6. remove, dry, reserve for recipe

Cooked Eggs

  1. place eggs into a pot of cold water
  2. bring to a boil 
  3. turn off heat as soon as water reaches a boil
  4. let stand for 8–12 minutes covered, depending on your preference
  5. 8–9 minutes for medium well cooked yolk (think ramen)
  6. 10–12 minutes for a well done yolk
  7. drain after timer and place eggs in a bowl of ice water for 5-10 minutes
  8. remove and peel


Grainy Mustard Vinaigrette

  • in a bowl with a whisk or in a mason jar with a lid
  • add all ingredients and whisk or shake to combine
  • store any remaining vinaigrette in the fridge

Plate Salad

  • cut potatoes in quarters
  • cut tomatoes in half
  • cut eggs in half
  • toss greens with 4–6 Tbsp of vinaigrette in large bowl, enough to coat
  • divide and place in bowl or plate
  • arrange vegetables and remaining salad ingredients on greens
  • season with salt and freshly cracked pepper