Nicoise Salad (French Inspired)
“(pronounced nee-suahz). A delicious salad that originated from Nice, France. Usually served on a bed of Boston or butter lettuce. Iceberg or Romaine lettuce would be a good substitute. The rest of the ingredients include halved cherry tomatoes, blanched green beans, boiled red potatoes, sliced hard-boiled eggs, torn in half basil leaves, pitted kalamata or nicoise olives, sliced green onions, sliced cucumber, and canned tuna in oil (preferably albacore). Drizzle with homemade vinaigrette dressing.”
8 ounces fresh green beans (2 cups)
12 ounces tiny new potatoes, scrubbed and sliced (2 medium)
1 Nicoise Dressing or 1/2 cup bottled balsamic vinaigrette salad dressing
Boston or Bibb lettuce leaves
1 1/2 cups flaked cooked tuna or salmon (8 ounces) or one 9-1/4-ounce can chunk white tuna (water-pack), drained and broken into chunks
2 medium tomatoes, cut into wedges
2 Hard-Cooked Eggs, sliced
1/2 cup pitted ripe olives (optional)
1/4 cup thinly sliced green onions (2)
4 anchovy fillets, drained, rinsed, and patted dry (optional)
Fresh tarragon (optional)
1 clove garlic, minced
1/3 cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Salt & pepper to taste
Whisk together thoroughly.
1. Wash green beans; remove ends and strings. In a large saucepan cook green beans and potatoes, covered, in a small amount of lightly salted boiling water for 10 to 15 minutes or just until tender. Drain; place vegetables in a medium bowl. Cover and chill for 2 to 24 hours.
2. Prepare Nicoise Dressing. To serve, line 4 salad plates with lettuce leaves. Arrange chilled vegetables, tuna, tomatoes, eggs, and olives (if desired) on the lettuce-lined plates. Sprinkle each serving with green onions. If desired, top each salad with an anchovy fillet and garnish with tarragon.
Shake dressing; drizzle over each salad. Makes 4 main-dish servings.