Niçoise Salad

 

Niçoise Salad

Photo by Cristina Gonzalez

I am a salad lover; even-though this is the first salad on my blog, I confess I have salad for lunch almost every workday? And I don’t seem to get tired of it; my work colleagues initially looked at me with pity, awww a bit of “rabbit food”… bless her… But we are not talking about a sad lettuce leaf and some awful store-bought dressing, I am talking about variety, beautiful fresh ingredients accompanied by gorgeous proteins like poached salmon, smoked chicken or big chunks of good quality tuna in olive oil… after my colleagues finally realized my salads where not just “rabbit food”, I started to get jealous stares at lunch time, while they munched on some horrible greasy burgers…

Nicoise Salad

Photo by Cristina Gonzalez

I started making Niçoise salad after my 6 month stay in Paris, almost a couple of decades ago (wow, scary thought…) My time in Paris wasn’t all that glamorous, was more fun than anything else; I was young, worked at Eurodisney, didn’t have a lot of money and the one I had was dedicated exclusively to visit every single corner of the city, so I never got the chance to even get a glimpse of a proper French restaurant to my dismay; but I eat plenty of street food and I developed a taste for pastries, ham & melted cheese crêpes and Niçoise Salad.

 

Nicoise-Salad

Photo by Cristina Gonzalez

This salad it is really easy to make, prepare your ingredients, put salad dressing in screw top jar, give it a shake and you are good to go. You can make a double batch of boiled eggs, potatoes and beans and whip up a couple of nutritious lunches, packed with flavour… French cafe style… voilà!

NIÇOISE SALAD

Yield: 4 Servings

NIÇOISE SALAD

Ingredients

  • 250g (8 oz) baby new potatoes (I used Perlas)
  • 155 (5 oz) round green beans, trimmed
  • 2-3 medium free range eggs
  • 155g (5 oz) cherry tomatoes (4-5 per person) halved
  • 1 tablespoon drained capers
  • 16 Greek Kalamata olives
  • 2 x 185g (2 x 6 oz) tuna cans in olive oil, drained and flaked
  • baby cos lettuce
  • 8 anchovies in oil, drained (optional)
  • Dressing
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar (or any other vinegar you like)
  • 2 teaspoons grainy mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • freshly ground black pepper

Directions

  1. Boil potatoes until tender (check them with a toothpick) Cool and cut in half
  2. Heat some water in a medium pan to boil your eggs. Cook eggs lowering them slowly with a spoon in the water just before it boils, cook for about 6-7 minutes. Drain, cover with cold water and let them cool. Shell and cut in quarters. Set aside
  3. Boil trimmed beans in salted water until they start softening slightly (3-4 minutes, you want them to be cooked but retain some bite) Drain, refresh with cold water, dry and reserve
  4. To assemble salad, place lettuce at the bottom of the serving plates (or any other container you might fancy using) arrange on top the cooked potatoes & beans, tomatoes, boiled egg, capers, olives and tuna, finishing with a couple of anchovies if you are using
  5. Drizzle dressing on top of salad and serve
  6. Dressing: put all salad dressing ingredients in a screw top jar and give it a good shake to emulsify ingredients
http://danceofsaucepans.com/nicoise-salad/

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