Sous-Chef Salad Recipe (2024)

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In salad recipes, for a milder taste, I use scallions or chives instead of onions, including red onions. For the same reason, when preparing vinaigrettes I do not add grated or chopped onions; I cut a garlic clove in half and let it soak in the vinaigrette for a few minutes, for flavor, removing the garlic before adding the dressing to the salad.


I have been making this salad for years, though I tend to use pickled red onions, which I keep as a refrigerator staple. Sometimes I sear a piece of tuna, sometimes I just use a good tuna in oil. If I can get my hands on some beautiful white anchovies, I throw those in too. Guests can eat what they like. That's the beauty of this salad. It's like a salad bar on a platter. Serve with a good, crusty bread, a crisp bottle of white wine, and a good friend.


Lime juice (with a bit of salt) brined red onion slices (thin) are delicious in salad and I will use them here. My DIL, who hates onions in salad, gobbles up these brined red onion slices in any salad. They are easy and very quick to prepare.


Instead of tossing salads like this, I separately toss potatoes, green beans and lettuce with a little dressing first then arrange everything else and drizzle on more dressing. That way it stays pretty and everyone can take what they want.


After years of boiling eggs, I finally converted to steaming them - about 12 minutes is right. The shells come off much more easily and cleanly.

Janet H.

Looking for notes from people who made the recipe before commenting, I found just one - from Randy (thank you). Made the recipe exactly as written, and it was substantial and delicious. I have admired Chef Hamilton for years, and consider her recipes a gift.


Janet H. I agree. Readers’ comments often appear to be more about one-upmanship than actual observation of the recipe.


I had my first salad of the season this week, unlike the bean or grain salads I indulge in year round. A Kitchen Sink Salad, I go through the refrigerator and pantry to toss things in. But the base always includes leaf lettuces and everything gets tossed in a sealed container so that the dressing coats everything. And it always elicits the same phrase from me that my grandfather uttered after every meal, "Merci, bon Dieu."


Amen to RCT’s comment. I usually keep pickled red onions in my fridge and substitute for fresh (which are generally too strong for me). An alternative is to slice the onion before you begin cooking, salt generously, and cover with cold water and ice cubes. Let sit until ready to use, then drain. OR use a sweet Vidalia or Maui onion.


When long red peppers are available, I always roast up a bunch, and keep them in. A jar with olive oil,a little vinegar and some capers. They make any salad a little more sprightly.


This was really good and I'll make it again. No changes in the recipe, but I did assemble it on plates as two separate servings.


This reminds me very much of my mom Penelope Casas' "Ensalada Catalana," a "meal salad" I grew up with. My mom's salad is marinated overnight, however, so the potatoes, vegetables and tuna are infused with the dressing. It doesn't have lettuce so it doesn't get soggy and lasts for days.


I firmly believe the universally accepted best method of hard boiling eggs is the following. Place your eggs into a medium sized pot and cover with tap water. Bring the pot of water to a boil and boil for one minute. Take the pot off the heat, cover, and time for ten minutes. Empty the hot water bath, cool with cold tap water and fill pot the eggs with ice, making an ice bath. When eggs have sufficiently chilled, peel under a light stream of cold tap water. Perfect every time.


I dress the salad before adding the eggs and tuna. Then I gently fold them in, and as a finishing touch sprinkle whatever fresh herbs I have on hand, chopped coarsely. Chives, parsley, tarragon...even mint work great. Even some toasted pistachios go well. The vegetables are well dressed and beauty still reigns.With a meal like this, some toasted, buttered baguette is a great treat.


If there were truly a universally accepted best method would there be any others? Your best method is not best for everyone. I am a distracted cook and rely on timers. Watching a pot boil is proverbially hard to do, and I can't set a timer for just that point in time when my pot is boiling. On top of that I always waffle about what qualifies as the start of boiling. Putting cold eggs in already boiling water and setting a timer is an alternate approach that works well and is easy to reproduce.


Haven't made this yet but the directions are poetic. Feeling inspired.


I don’t like a lot of oil in my food, so I’ve made this salad with tuna packed in water. The dressing has the oil. I usually keep the dressing separate, which lets us dress our salads to our liking. Cold, poached salmon is a great alternative to the tuna.


I made this to host lunch for a friend who does not eat gluten or dairy. Omitted artichokes and olives. I subbed asparagus for green beans. Used Tonnino tuna. Added sliced cucumbers. It was delicious! I mixed each component with the dressing and then composed the salad. It would be great for a picnic or potluck.


Agree with Dawn that anchovies are a must. Also, if you like your green beans with a tiny bit of crunch, cut the boil time by a minute and plunge them in cold water right away to stop them cooking more. Delicious!

Amy K

I’ve made this recipe lots of times now it’s a solid salad idea - especially with good tuna. This time I left out the green beans cause I’ve never really liked them and always end up with too many that I don’t eat when I buy them. And I forgot to buy artichokes- it’s still delicious. I did add anchovies to the salad dressing this time cause I felt like it.


made my own dressing garlic, dijon mustard, lemon juice, lemon zest, red onion, olive oil, all in the food processor


This was delicious - we love a Nicoise salad, this was virtually the same. Used canned tuna for this version as we had it on hand, skipped the green beans, and added quick pickled red onion. I made my own dressing though with some garlic, dijon mustard, lemon juice, red wine vinegar, olive oil, and some zatar.


instead of tuna, for us vegetarians, I've used chickpeas or white cannelini beans tossed with a bit of olive oil before artfully arranging them on the salad. i also dislike jammy yolks so my favorite way to get 'perfect' hard boiled eggs is to put cold eggs in cold water and boil for 14 minutes then shock in cold water. perferct without any green/grey ring around the yolk..

Rich I.

I find that boiling green beans over 4 1/2 minutes is asking for mushy beans. Check them before 4 minutes.


Plea for help :) - whene I've tried putting very cold eggs directly into boiling water, they fine-crack and the whites drool into the water and get all rubbery and weird. The only way that never happens is when I take the eggs out of the fridge for a while first, take the chill off. (Or start with cold eggs and cold tap water and bring to a boil together, but that's harder for me to time...) Why is it important in this recipe that the eggs be super-cold when they hit the water, does anyone know?


Except you better scrub your sink before you dump the eggs in it. Boiling water alone isn't enough to kill what lurks!


Should I also be sure my hands are clean?

Jane Eyrehead

I made this during the pandemic for an outdoor summer luncheon. It took me a lot longer than 30 minutes! But the result was worth it. Beautiful and delicious.


The best tuna salad I ever made. It took me an hour from start to finish to prepare and I skipped the boiled eggs. It’s a very laborious process.


made without radishes. Used canned black olives. Potatoes were bigger than marbles. Delicious.


What does it mean to microplane the garlic?

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Sous-Chef Salad Recipe (2024)
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