Milla’s Nicoise Salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


  • 1 bunch red chard
  • 1 bunch kale (I used lacinato)
  • 1 bunch small spinach leaves
  • 1 tbs olive oil
  • Pinch salt and pepper


  • 1 – 14 oz can cannolini beans rinsed and drained
  • 1 small shallot sliced thin
  • 1 tbs olive oil
  • A pinch of crushed red pepper flakes
  • Optional teaspoon of chopped parsley


  • 1 – 5 oz can of white tuna, drained and slightly flaked with fork



  •  3 tbs oil(canola or olive)
  • 1 tbs red wine vinegar
  • 1 tsp dijon mustard



Garnish with tomato, hard boiled eggs, green beans, and nicoise olives.


Make dressing first:

Mix mustard and vinegar together in small bowl. Slowly wisk in oil til dressing starts to thicken. Set aside.


Beans next:

Heat olive oil in small saute pan over medium high heat. Add shallots and cook til they just start to color. Add cannolini beans with red pepper flakes. Gently mix til heated thru.. Add optional parsley and remove from heat. Set aside.


Remove thick stems from greens and wash under cold running water. Let dry on towel.

Heat oil in large saute pan over medium high heat. Add the toughest greens first, tearing large pieces in half (red chard) and cook 1 minute. Add kale and continue cooking about 2 minutes. Add spinach and cook till it just starts to wilt (less than 1 minute).

Remove from heat and place in center of serving dish.

Top with cannolini bean mixture. Top that with the tuna.  Surround salad with optional garnish items. Tomatoes, eggs, olives,etc.

Top with a little dressing.  Try not to overdo dressing. You probably won’t use it all.

Experiment with different greens and garnishes. Also, in Nice, where the salad was invented, they include several small boiled potatoes as a garnish.