Salade Niçoise
A classic French salad featuring fresh vegetables, tuna, anchovies, and eggs, dressed in a flavorful vinaigrette.
Nutrition Facts
Per Serving: Calories: 350 kcal, Fat: 20 g, Sodium: 400 mg, Carbohydrate: 25 g, Protein: 15 g
Descriptions
Salade Niçoise is a traditional French dish that combines a variety of fresh and cooked vegetables, hard-boiled eggs, tuna, and anchovies arranged over a bed of lettuce or mesclun.
The salad is elevated with the tangy flavor of an olive oil vinaigrette and is perfect for a light but filling meal. With vibrant colors and a medley of textures, it’s a versatile salad that can be enjoyed any time of year.
Directions
1- Prepare the work station (5 min):
Gather all necessary ingredients and tools for preparation, cooking, and presentation.
- Cook the potatoes and vegetables (30 min):
- Clean and scrub potatoes thoroughly. Boil them in salted water for 25–30 minutes, then cool slightly and peel.
- Trim and chop green beans into 1-inch pieces. Cook them in boiling water for 5–7 minutes until tender, then cool in an ice bath.
- Peel and quarter tomatoes, then sprinkle with salt to remove excess water.
- Clean and deseed bell peppers, then slice them into thin strips.
2- Prepare the garnish and salad base (20 min):
- Boil eggs for 10 minutes, cool in ice water, and peel.
- Wash and dry the lettuce or mesclun.
- Pit the olives and, if needed, halve the anchovy fillets.
- Wash and chop parsley and any additional fresh herbs (optional).
3- Slice and arrange vegetables (10 min):
- Slice the potatoes into ⅛-inch rounds.
- Slice the bell peppers into thin strips and tomatoes into wedges.
- Quarter the hard-boiled eggs.
- Lightly crumble the tuna.
4- Make the vinaigrette (5 min):
- In a bowl, mix vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified.
- Season the salad components (5 min): Toss each of the salad components—potatoes, green beans, tomatoes, and bell peppers—with a little of the vinaigrette.
5- Assemble the salad (10 min):
- Line a salad bowl or platter with lettuce leaves.
- Arrange the salad ingredients in separate sections by color.
- Add anchovy fillets in a crisscross pattern.
- Place egg wedges on top, season with salt and pepper, and scatter olives throughout.
- Garnish with chopped parsley and other fresh herbs if desired.
Note's
- You can substitute mesclun for lettuce or even add arugula for a more peppery flavor.
- For extra flavor, add capers or spring onions.
- Depending on the season, you can include raw baby artichokes or fresh fava beans for authenticity.
Ingredients
- 6 oz firm potatoes (e.g., Yukon Gold)
- 6 oz green beans
- 6 oz tomatoes
- ½ lb bell peppers (mixed colors)
- 7 oz canned tuna in olive oil
- ½ head lettuce or 7 oz mesclun mix
- 2 large eggs
- 16 olives (Niçoise or Kalamata)
- 16 anchovy fillets
- 2 tbsp parsley (optional)
- 1 tbsp fresh herbs (e.g., basil, tarragon, optional)
- 1 tbsp white wine vinegar
- ½ cup olive oil
- Kosher salt and freshly ground black pepper, to taste
