Salade Niçoise

Nothing says summer in France like a salad Niçoise and a glass of Rosé. This beautifully constructed salad, featuring the best of the farmers’ market, is the ultimate in French recipes.

Vinaigrette

  • 1 medium shallot, minced
  • ¼ cup fresh lemon juice (from approximately 2 lemons)
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • salt and pepper
  • optional: fresh herbs like basil, oregano, thyme, tarragon, parsley

Salad (serves 4)

  • 2 heads Boston or Bibb lettuce
  • 1 pound green beans, French if possible
  • 8 anchovies packed in olive oil
  • 8 ounces canned albacore tuna in olive oil
  • 12 ounces cherry tomatoes, halved
  • ½ cup black Niçoise olives
  • 4 hard-boiled eggs, halved

Directions

  1. Place minced shallot, lemon juice and Dijon mustard in a bowl and whisk.
  2. Slowly add the olive oil to the mixture until combined.
  3. Season with salt and pepper and set aside.
  4. Bring a large pot of salted water to a boil.
  5. Trim the ends of the green beans.
  6. Add the beans to the boiling water and cook for approximately 3 minutes, until tender but still crisp. Drain the beans and place them in a bowl filled with ice water to stop the cooking and keep them crisp.
  7. Arrange the washed greens in a large bowl and dress with the vinaigrette.
  8. Place each additional ingredient on top and drizzle the remainder of the vinaigrette. Salt and pepper as needed.
  9. Optional: you can always add some potatoes to give it a little more texture.

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