This is “almost” the classic recipe for a traditional Salad Nicoise—lettuce topped with vegetables and tuna and dressed with vinaigrette. But I have made a few changes to reflect the spring season.

Composed Salad Nicoise of baby lettuces, fingerling potatoes, asparagus, spring onion slivers, tuna, and boiled farm egg wedges drizzled with lemon vinaigrette and garnished with capers and Nicoise olives

Bread Chez Edouard

Pineapple wedges