BrokeAss Gourmet

BrokeAss Gourmet

Salade Nicoise-ish

  • Prep Time 0:10
  • Cook Time 0:10
  • Estimated Cost $10.50

So, here’s what’s going on with me:

I have about 75 pages of final (!) edits left to make on my manuscript for The BrokeAss Gourmet Cookbook, 2 freelance writing projects to finish by tomorrow and a proposal for a third, due Thursday. Why am I so far behind on work, you ask? I am placing the blame squarely on last week’s awesome Moskowitz Family Chrismukkah Celebration (yep, just like on The OC, except the Moskowitzes can all drink legally). My family forced me to eat and drink way too much, give and receive some really wonderful gifts and play one particularly raucous drinking game, and I just couldn’t get to my work.

So, with virtually no spare time, and approximately zero capacity (or willingness) to eat another crumb of carb-y, sugar-laden holiday food, I give you a salad that is quick to make, very satisfying and will hopefully give you a jump on your New Years resolution to eat better. Enjoy!


  • 4 eggs $1.50 for 6
  • 1/4 lb green beans, halved, ends trimmed $1
  • 2 5-oz cans of tuna packed in olive oil $4
  • 2 handfuls of cherry or grape tomatoes, halved $3 for 16 oz.
  • 1/2 cup chopped black olives (nicoise or Kalamata work well) $1.50 for an 8 oz. can
  • 1/4 medium red onion, very thinly sliced $0.50 for a whole onion
  • Juice of 1/2 lemon $0.50 for a whole lemon
  • extra virgin olive oil Pantry
  • salt and freshly-ground black pepper Pantry

Recipe Serves 2-4


  1. Hard-boil the eggs (or soft-boil them if you prefer).
  2. While the eggs boil, bring 1 cup of water in a frying pan (with a fitted lid) to a gentle boil over high heat. Lower the heat to medium, add the green beans and cover. 
  3. Cook the green beans for 2-3 minutes, until they are tender. 
  4. Drain and run under cool running water.
  5. Once the eggs are cooked, drain the pot and hold the eggs in their pot under cold running water. Peel and rinse them and then slice the eggs in half, lengthwise.
  6. To assemble the salad, arrange the eggs, green beans, tuna, tomatoes, olives and onion as pictured on two large plates (or one large platter). 
  7. Alternately, you may toss it all together in a salad bowl. Just before serving, drizzle the salad with the lemon juice, drizzle liberally with olive oil and sprinkle with salt and pepper. Serve immediately.

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Devante Hamill, on Dec 9, 02:23 AM, wrote:

I am glad to read this article.

LiamBruen, on Dec 14, 10:49 PM, wrote:

This delicious salad has brought water into my mouth. I have read the process to make such kind of salad and hopeful to get the best taste as well. Thank you so much for sharing a wonderful idea about this non-traditional salad which is a surprise for me. I also prefer visiting website to read reviews about best essay writing sources before hiring them to assist me in writing my essays on such kind of recipes.

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AlyceRyan, on Nov 4, 04:49 AM, wrote:

I have been thinking about the recipe for a long time and have been trying to figure out what the ingredients are. Most of the recipes that I have seen call for potatoes and tuna, but none of them mention the other things that go into this salad. Go to roof replacement company westminster to contact best companies. It is hard to find information about this type of dish because most people don’t know what it is called or what it should taste like. It seems that people think that all Nicoise Salads are made with tuna, but they are not all made with potatoes either.

AlyceRyan, on Dec 8, 10:41 PM, wrote:

I think it’s a great idea. It’s so easy to make, and the flavors are really great. You can’t go wrong with any of the ingredients in it. The only thing I would change is that I would add some bacon bits or some chives or something like that because sometimes it makes me think of bacon when I eat it. You can buy best marble at cheap prices from this marble manufacturer source. It’s not necessary, but it makes it more interesting and fun. I also thought about how to improve the dish by adding some bacon bits or chives or something like that. It would be nice if you could add some sort of flavor to make your salad more interesting.

AlyceRyan, on Dec 9, 11:18 PM, wrote:

I think the name is very appropriate. The French have a reputation for being snobby and rude, but this salad is a perfect example of their generosity. It’s not a big production dish in France; it’s just made from whatever is available at the time of cooking. Go to this bathroom remodelers in connecticut for best ideas. In fact, it was invented by a poor fisherman who was tired of making too much effort to get something good to eat. So he decided to make it with whatever was on hand: olives, tomatoes, anchovies, etc., and then served it with crusty bread to soak up all the delicious juices.