It was such a gloriously sunny day that I had to celebrate with one of my favorite salads. This salad just brightens up your day with all the colors and freshness.
Originally from Nice, in southern France, there has been great debate about the ingredients used in this salad, such as sweet peppers, artichokes, boiled potatoes, and even the type of lettuce that should be used. I however, like my Salade with the works.
|Photography by Robert Demetrius|
These are the ingredients I used:
3 ounces of baby greens
5 ounce can of tuna in oil
4 anchovy filets
4 small petite red potatoes (9 ounces)
2 hard boiled eggs
4 ounces green beans
2 whole canned artichokes cut in half
1 medium tomato, (6 ounces) cut in wedges
1 ounce sliced red onions (1 ounce)
4 jumbo black olives cut in quarters
For the vinaigrette:
1 tablespoon champagne vinegar
¼ teaspoon Dijon mustard
1/8 teaspoon grated garlic
3 tablespoons extra virgin olive oil
pinch of salt
In a pot add 2 quarts of water and 1 teaspoon of salt along with the 4 small petite red potatoes. It should take 25 minutes till the potatoes are cooked. Make sure that they are not overdone, or else they will be mushy. Just use a fork to check them. Once they are done, drain and set aside to cool while preparing the rest of the ingredients.
While the potatoes are cooking, bring another pot of water, 4 cups, with some salt to boil. Once the water comes to a boil, add the green beans and cook for 3 minutes. When just about done, prepare a bowl with ice cubes and water. Once done, remove the beans from the pot with a slotted spoon or tongs and place in the bowl with ice water so that the process of cooking stops immediately. Just leave them in the ice water for 1 minute, then drain.
Do not discard the boiling water, because you can use it to boil the eggs. Boil eggs for 10 minutes.
While the eggs are being boiled, start preparing the rest of the ingredients.
Open the can of tuna and drain the oil. Quarter the potatoes, cut the whole artichokes in half, cut the tomato into wedges, slice the red onions and quarter the jumbo black olives.
In a large plate start arranging the ingredients. Put the mix of baby greens on the plate. Arrange on top of the mixed greens, the green beans, quartered potatoes, tomato wedges, artichoke halves, sliced red onions and olives.
The eggs should be done. Remove them from the hot water and cool with cold water. This will allow the eggshell to be removed easily.
Cut the eggs in half and arrange on the plate with the rest of ingredients, along with the tuna and 4 anchovy filets.
|Salade Nicoise Ready to be Enjoyed!|
In a bowl, mix 1 tablespoon champagne vinegar, a pinch of salt, ¼ teaspoon Dijon mustard and 1/8 teaspoon grated garlic, blending them well together, then a slowly whisking in 3 tablespoons extra virgin olive oil until it has emulsified.
You are now ready. This serves 2 generously for lunch. Just before serving, drizzle with vinaigrette and enjoy immediately. Voilà. This is another beautiful, simple and quick salad. A crisp glass of white wine or a rosé would go well with this salad as well as some crusty French bread. Enjoy!