Sous-Chef Salad Recipe

ByClara Bennett
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Introduction

The Sous-Chef Salad is a vibrant and satisfying mix of fresh vegetables, tender potatoes, and rich tuna, all brought together with a lively garlic vinaigrette. This colorful dish makes a perfect light lunch or a stunning side for any meal.

A white round plate holds a colorful salad arranged in layers. The base layer is made of fresh green lettuce leaves spread evenly. On top, there are slices of boiled eggs with bright yellow yolks, cut in halves and quarters. Light pink and thin red onion slices are scattered around, along with pieces of light brown tuna. Small red and yellow tomato wedges, dark purple olives, and light beige artichoke hearts add more color. Small whole round potatoes with yellow skin are placed throughout. The salad is finished with a sprinkle of ground black pepper. The plate is set on a white marbled surface, next to a glass of water casting soft shadows, with a silver spoon and fork lying beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • Coarse kosher salt and freshly ground black pepper
  • 5 ounces marble potatoes
  • 6 ounces green beans, stems removed, tails intact
  • 4 large eggs (refrigerator cold)
  • 1 small head soft lettuce, such as butter or red-leaf lettuce
  • 1 bunch radishes
  • 4 ounces artichoke hearts in brine
  • 3 to 4 ounces ripe cherry tomatoes (red, yellow or mixed)
  • 1 (6.7-ounce) jar high-quality tuna packed in oil
  • 1/2 small red onion (about 2 ounces), halved and thinly sliced
  • 1 ounce pitted Kalamata olives, halved (about 1/4 cup)
  • 3 garlic cloves, freshly peeled
  • 1 to 2 tablespoons red wine vinegar
  • Extra-virgin olive oil (about 1/4 cup)
  • 2 large, leafy basil sprigs (2 to 3 ounces)

Instructions

  1. Step 1: Bring a large pot of water to a boil over high heat. Add plenty of salt to achieve a taste reminiscent of the sea.
  2. Step 2: Add the potatoes and boil until a thin knife tip pierces them easily, about 8 to 9 minutes. Remove with a spider and let cool and drain on a baker’s rack set into a sheet pan.
  3. Step 3: Add the green beans to the boiling water and cook until their color turns a vibrant deep green, about 4 to 5 minutes. Remove and set aside to drain and cool on the rack.
  4. Step 4: Add the cold eggs directly to the boiling water and boil for 8 minutes. Drain the hot water and crack the shells by dropping the eggs into the sink. Peel the eggs under cold running water to stop cooking and help remove shells easily. Place peeled eggs on the rack to rest.
  5. Step 5: While the eggs boil, wash and spin-dry the lettuce thoroughly.
  6. Step 6: Remove the leafy tops from radishes and wash them carefully, removing any grit or sand.
  7. Step 7: On a large rimmed platter, tear the lettuce leaves and arrange them as the salad base.
  8. Step 8: Using a sharp paring knife, split the green beans in half crosswise. Scatter them around the lettuce bed.
  9. Step 9: Cut the potatoes in half and arrange them artfully around the salad.
  10. Step 10: Quarter the artichoke hearts if whole, then arrange them around the salad.
  11. Step 11: Repeat the process with cherry tomatoes and radishes (quartered), then quarter the eggs into wedges and add them as well.
  12. Step 12: Remove the tuna from the jar with a fork, break it into chunks, and nestle it into the salad. Drizzle the tuna oil over the entire salad.
  13. Step 13: Scatter the thinly sliced red onion and the halved Kalamata olives over the top.
  14. Step 14: Grate the garlic cloves into a small bowl. Add red wine vinegar and 3 to 4 long glugs of olive oil (about 1/4 cup). Stir briskly and season generously with salt and freshly ground pepper.
  15. Step 15: Just before dressing, tear the basil leaves to release their fragrance and scatter them around the salad.
  16. Step 16: When ready to serve, drizzle the dressing evenly over the salad. Toss to dress before eating, and don’t worry about disturbing the beautiful arrangement.

Tips & Variations

  • Use fresh, high-quality tuna packed in oil for the best flavor and texture.
  • Swap red wine vinegar for sherry vinegar for a milder acidity.
  • Serve with crusty bread to soak up any extra vinaigrette.
  • Add a handful of capers for an extra briny punch.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. For best texture, keep the dressing separate and add it just before serving. Reheat is not recommended as the salad is best enjoyed fresh and chilled.

How to Serve

A round white plate holds a colorful layered salad with a base of fresh green lettuce leaves. On top, there are quartered boiled eggs with bright yellow yolks, sliced red onion rings, halved cherry tomatoes in red, and pieces of light pink tuna. Scattered among these are small cream-colored baby potatoes, dark purple olives, and artichoke hearts with a pale yellow hue. The salad is sprinkled with coarse black pepper. Beside the plate on a white marbled surface are a silver fork and spoon, with a clear glass of water casting soft reflections nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prep most components ahead of time, but it’s best to assemble and dress the salad just before serving to maintain freshness and vibrant textures.

What can I use if I don’t have marble potatoes?

Baby Yukon Gold or fingerling potatoes make an excellent substitute, offering similar texture and flavor.

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Sous-Chef Salad Recipe

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★★★★★

4.8 from 55 reviews

A vibrant, composed Sous-Chef Salad featuring tender marble potatoes, fresh green beans, perfectly boiled eggs, artichoke hearts, cherry tomatoes, radishes, and high-quality tuna in oil, all tossed with a garlicky red wine vinaigrette and fragrant basil. This hearty yet fresh salad offers a delightful combination of textures and flavors, perfect for a light lunch or elegant side dish.

  • Author: Clara
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: French-inspired
  • Diet: Low Fat

Ingredients

Scale

Vegetables & Salad Base

  • 5 ounces marble potatoes
  • 6 ounces green beans, stems removed, tails intact
  • 1 small head soft lettuce (butter or red-leaf lettuce)
  • 1 bunch radishes
  • 3 to 4 ounces ripe cherry tomatoes (red, yellow, or mixed)
  • 1/2 small red onion (about 2 ounces), halved and thinly sliced
  • 1 ounce pitted Kalamata olives, halved (about 1/4 cup)
  • 2 large, leafy basil sprigs (2 to 3 ounces)

Protein

  • 4 large eggs (refrigerator cold)
  • 4 ounces artichoke hearts in brine
  • 1 (6.7-ounce) jar high-quality tuna packed in oil

Dressing & Seasonings

  • Coarse kosher salt and freshly ground black pepper, to taste
  • 3 garlic cloves, freshly peeled
  • 1 to 2 tablespoons red wine vinegar
  • Extra-virgin olive oil (about 1/4 cup, plus tuna oil from the jar)

Instructions

  1. Boil the Potatoes: Bring a large pot of water to a rolling boil over high heat and heavily salt it to taste like the sea. Add the marble potatoes and boil for 8 to 9 minutes, or until a thin tip of a knife pierces the potato as if going into soft wax. Remove with a spider strainer and let cool and drain on a baker’s rack set inside a sheet pan.
  2. Cook the Green Beans: Add the green beans to the same boiling water and cook for 4 to 5 minutes until their color changes from raw and dusty to a vibrant deep green. Remove with a spider and set aside to drain and cool on the rack.
  3. Boil the Eggs: Immediately add the cold eggs from the refrigerator to the boiling water and boil for exactly 8 minutes. Drain the eggs into the sink allowing the shells to crackle upon hitting the surface, then peel them under cold running water to stop the cooking process and make shell removal easier. Set peeled eggs on the rack to dry.
  4. Prepare the Lettuce and Radishes: While the eggs are boiling, wash and spin-dry the lettuce to remove moisture. Remove the green tops from the radishes, wash them carefully to eliminate any grit, and set aside.
  5. Assemble the Salad Base: On a large rimmed platter, tear the dry lettuce leaves and arrange them to form a bed. Halve the green beans crosswise and scatter them artfully around the lettuce. Halve the cooled potatoes and arrange them on the platter.
  6. Add Artichokes, Tomatoes, Radishes, and Eggs: Quarter the artichoke hearts if whole and place them on the salad. Halve or quarter the cherry tomatoes as desired, quarter the radishes, and quarter the peeled eggs into wedges, arranging each component attractively on the bed of lettuce.
  7. Add Tuna, Onion, and Olives: Remove the tuna from the jar with a fork and break it into chunks, nestling them into the salad mound. Drizzle the tuna oil from the jar over the salad to add richness. Scatter the thinly sliced red onion and halved Kalamata olives over the top.
  8. Make the Dressing: Microplane or finely mince the garlic cloves into a small bowl. Add 1 to 2 tablespoons of red wine vinegar and 3 to 4 generous glugs (about 1/4 cup) of extra-virgin olive oil. Stir the mixture briskly to emulsify. Season with coarse salt and a generous amount of freshly ground black pepper to taste.
  9. Add Basil and Dress the Salad: Just before serving, tear the basil leaves by hand to release their fragrance and scatter them evenly around the salad. When ready to serve, drizzle the dressing evenly over the entire salad. Toss gently to coat all ingredients, embracing the rustic beauty of a well-mixed composed salad.

Notes

  • Use a spider strainer or slotted spoon to easily remove vegetables from boiling water without carrying excess water.
  • Peeling eggs under running water helps prevent the shell from sticking to the egg white.
  • Reserve radish greens for making pesto or adding to soups for zero waste.
  • The salad can be served slightly warm or at room temperature.
  • Using high-quality tuna packed in oil enriches the salad’s flavor and adds depth.
  • Feel free to customize by adding or substituting seasonal vegetables as desired.
  • The dressing can be adjusted by adding Dijon mustard for more emulsification.

Keywords: Sous-Chef Salad, composed salad, marble potatoes, green beans, tuna salad, boiled eggs, artichoke hearts, fresh herbs, red wine vinaigrette

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