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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Salad Nicoise

Jacob Bailey

Absolutely one of Chris and my’s favorite meals- we made it earlier this week with our new potatoes, fresh tomatoes and yellow beans- quite simple to prepare and delicious!



  • 5 fingerling potatoes
  • 1 cup vinaigrette- (the Joy of Cooking recipe we used called for a dressing with red wine vinegar, olive oil, and Dijon mustard, we added some herbs of choice).
  • 1 pound steamed green beans
  • 1 head butter or red leaf lettuce, washed, dried, and chilled (any lettuce will do really, but butter lettuce in the best.)
  • 3 ripe tomatoes, quartered
  • 3 hard-boiled eggs, halved
  • 1 cup canned or cooked tuna, chilled
  • 6 (approx.) canned anchovy filets
  • 1/2 Greek cup olives


Boil whole potatoes until just tender. Drain; rinse in cold water & slip off skins. While still warm, cut into 1/8-inch slices & gently toss with about 1/3 cup of vinaigrette in a bowl. Place steamed beans in another bowl & toss with enough vinaigrette to coat. Just before serving, toss lettuce leaves with vinaigrette to coat & arrange on a platter or plates. Arrange all ingredients in distinct clusters on the lettuce, drizzling on remaining vinaigrette & garnish with fresh herbs. Serve with French bread. Serves 6.