'The Salad Board' Canadian Niçoise

Pile all the salad ingredients on a large wooden board and serve with a gourmet homemade dressing for a bistro-style salad supper.

  • Prep time: 20 min
  • Makes: 4 Servings
  • Cook time: 0 min

Nutritional Information

Per Serving (1/4 recipe salad with 2tbsp/30mL dressing)

  • Calories 460
  • Saturated Fat 3.5 g
  • Fat 31 g
  • Cholesterol 245 mg
  • Carbohydrates 18 g
  • Fibre 4 g
  • Sugar 4 g
  • Protein 30 g
  • Sodium 530 mg
  • Potassium* 700 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


EGGS2go! Omega 3 Hard Boiled Snack Pack, quartered
1/2 cup / 125 ml
sliced onion and pitted black olives
1 cup / 250 ml
each blanched green beans, cooked baby potatoes, and grape tomatoes
fillet grilled or roasted trout, flaked (about 12oz/375g)
8 cup / 2 l
mixed baby greens or baby spinach
Salad Board
1 cup / 250 ml
neutral flavoured oil such as grapeseed, safflower, or canola
white or ground black pepper
1/2 tsp / 2 ml
small garlic clove, grated
2 tsp / 10 ml
each drained capers and honey
1 tbsp / 15 ml
mixed chopped fresh herbs such as chives, parsley and tarragon
1 tbsp / 15 ml
each white wine vinegar and lemon juice
1 tbsp / 15 ml
Dijon mustard
1/4 cup / 50 l
Egg Creations! Whole Egg Original


  1. Dressing: Blend all ingredients except oil in a blender (or using an immersion blender) until smooth. With the motor running, very gradually drizzle in oil. Makes about 1 1/2 cups (375 ml). Reserve in refrigerator for up to 4 days.

  2. Salad Board: Arrange greens on the board and top with trout, beans, potatoes, tomatoes, onion and olives. Arrange eggs decoratively on top. Drizzle with dressing or serve on the side.


  1. Arrange trout on greased foil and grill on medium for 10 to 12 minutes or until flakes lightly with a fork. (Alternately roast in a 400°F/200°C oven.)

  2. Blanch green beans in boiling salted water for 3 to 4 minutes; drain and rinse under cold water.

  3. Boil potatoes in salted water for 8 to 10 minutes; drain and rinse under cold water.

  4. For Steak and Egg Salad Dressing Variation: substitute 1 tbsp of white wine vinegar and lemon juice with 2 tbsp of red wine vinegar. Substitute 1 tbsp of chopped green onion for 1 tbsp. of mixed fresh chopped herbs such as chives, parsley, and tarragon. Remove the honey and dried capers. Add ½ tsp of granulated sugar and 3 tbsp of crumbled blue cheese.

  5. For Steak and Egg Salad Board Variation: substitute 8 cups of baby greens and spinach with 8 cups of baby kale and mixed greens. Substitute trout for 12 oz. of steak, grilled and sliced. Substitute 1 cup of green beans and cooked potatoes with 2 Portobello mushrooms that are grilled sliced. Add a cup of crumbled blue cheese and substitute pitted black olives with garlic croutons.

This recipe was made with:

EGGS2go! Omega 3 Hard Boiled Snack Pack

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

Learn More

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