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6213 N. Charles Street
Baltimore MD 21212

MON-SAT  7am-8pm
SUN  8am-7pm



Roland Avenue

5113 Roland Avenue
Baltimore MD 21210

MON-SAT  7am-7pm
SUN  8am-6pm





  • Prep Time: 20 MINUTES
  • Cook Time: 20 MINUTES
  • Serves: 4

Our unique take on the classic Salade Nicoise using quail eggs, sliced avocado and sugar snap peas.


1.5 lbs. fresh tuna, 1/2-3/4 inch thick

2 T. olive oil

8 Greenbrier Farms Quail Eggs

10 small red creamer potatoes

1/2 lb. sugar snap peas, trimmed

12 cherry tomatoes, halved

1/3 c. Nicoise olives

1 avocado, sliced

1/2 red onion, sliced vertically

10-12 leaves butter lettuce

coarse kosher salt and fresh ground pepper

1 jar Brianna's Champagne Vinaigrette




To Prepare

Heat a  skillet or grill pan over medium high heat. Brush tuna with olive oil and season with salt and pepper. Sear tuna 2-3 minutes on each side. Tuna will be medium-rare. Remove from pan. Allow to rest for about 10 minutes, then slice. Set aside.

Cook the potatoes, by placing them in a saucepan covered with cold water with 1/2 t. salt. Bring to a boil, then reduce heat to a simmer. Cook for about 15 minutes until tender. With a slotted spoon, transfer potatoes to a bowl of ice water to cool. Drain potatoes and slice in half. Set aside.

Cook the quail eggs by filling a medium size saucepan with water. Bring to a boil. Carefully, add quail eggs to the boiling water and cook, maintaining a slow boil, for 3-4 minutes. Transfer quail eggs to a bowl of ice water using a slotted spoon. Allow to cool. Drain water, peel eggs and slice in half. Set aside.

Blanch sugar snap peas by bringing a saucepan of water to a boil. Add sugar snap peas and boil for 1 minute. Using a slotted spoon, transfer sugar snaps to a bowl of ice water to cool. Drain water. Slice sugar snaps in half lengthwise to expose the peas. Set aside.


To Serve

To assemble the "Nicoisette" salad, simply line a platter with leaves of butter lettuce. Top with slices of tuna. Surround tuna with quail eggs, sliced potato, tomatoes, avocado, onion, olives and sugar snap peas. Drizzle with Brianna's Champagne Vinaigrette.

Pair with Fillaboa Albarino.

Eddie's Recipe Tip:

Prepare your own vinaigrette by simply whisking together fresh lemon juice, extra virgin olive oil, chopped capers, fresh tarragon and coarse kosher salt.