Niçoise Salad

By • August 6, 2010 • 2 Comments


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Author Notes: In France and the US there are hundreds of variations of the niçoise salad that depart from the traditional preparation, some with successful and some with not-so-successful results (I’ve had more of the latter unfortunately).
So how do you ensure you get a kick-ass salad? With regards to the protein, I add anchovies and tuna to the salad. If you don’t like anchovies, uh… I don’t even know what to say. They’re incredible. Start learning to love them. As for the tuna, get good quality tuna, like albacore that is packed in olive oil. Even if you’re concerned with fat content, don’t get tuna packed in water. It’s a salad for gods sake! As for the produce, be sure to get it fresh and be meticulous in preparing it. You can read my rantings and ravings below with regards to prepping them.
Globetrotter

Serves 4

For the salad

  • 1 head of lettuce, chopped, rinsed and dried (Boston or Bibb)
  • 4 vine-ripped tomatoes, cut into wedges
  • 5-7 small potatoes (red or fingerling)
  • 6 hardboiled eggs
  • 1/2 pound haricot verts (French green beans)
  • 10 anchovy fillets
  • 2 cans of good tuna packed in olive oil, such as albacore, drained
  • 1/3 cup Nicoise olives

Dressing

  • juice of one lemon
  • 1/2 cup good quality extra-virgin olive oil
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon finely minced shallot
  • 1 tablespoon minced fresh herbs, such as tarragon, basil, chives, parsley (optional)
  • kosher salt and freshly ground pepper, to taste
  1. The Green Beans: Bring a medium pot of water to a boil. Prepare a bowl with cold water and ice on the side. Dump your green beans into the pot and cook for about 6-7 minutes. Quickly drain your green beans and shock them in the bowl of cold water. This stops the cooking, leaving a bright green hue and crisp texture.
  2. The Potatoes: Fill a medium sized pot with water and put in your potatoes. Bring the water to a boil, and boil the potatoes until they are done (approximately 10-15 minutes, although this will vary depending on the size of them). You can tell they are done when you can stick a knife in one and it easily comes out. When they’ve cooled enough to handle, cut them into wedges and toss them in a couple spoonfuls of the salad dressing. Potatoes absorb flavor when they are warm.
  3. The Eggs: Bring a small pot of water to a boil. Carefully, slide in your eggs (being careful not to crack them). Turn the heat down and gently simmer them for 9 minutes. Take the eggs out and put them in a bowl of cold water. When they’ve completely cooled, peel them and cut them in half lengthwise. Sprinkle a little salt and pepper over them.
  4. The Dressing: Put all the ingredients into a jar with a lid or any tightly-sealed container. Put the lid on and shake all the ingredients vigorously, et voilà! Taste the dressing to see if it needs more salt or pepper.
  5. Now assemble all your ingredients, toss with the dressing and enjoy!

Tags: anchovies, french, olives, Salads, tuna

Comments (2) Questions (0)

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2 months ago Franca

There is no mistaking that you are a truly French. Globetrotter I think your salad sounds lovely.

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2 months ago realchef

Sorry this is the tourist salad nicoise ...Salade Nicoise does not have : potatoes "no soil to grow them" mustard belong to Dauphine region , it was not available in nice . same for the shallots and definitely no kosher salt as it is reserved for food you are boiling ....But what Do I know aside of being a Master Chef I was also born in the south of France from a family going well over a thousands years .