Nicoise Salad (France)

Nicoise Salad (Salade Niçoise) is a classic French dish from the Provence region, specifically from Nice. It's a fresh, vibrant salad that's both light and flavorful, typically made with a variety of vegetables, hard-boiled eggs, tuna, and olives. The beauty of this dish lies in the quality of the ingredients and its simple but elegant presentation.

Ingredients:

• For the Salad:

  • 200g fresh or canned tuna (preferably packed in olive oil)
  • 200g small new potatoes
  • 150g green beans (trimmed)
  • 4 large eggs
  • 200g cherry tomatoes (halved)
  • 1 small red onion (thinly sliced)
  • 1 cucumber (sliced into half moons)
  • 8-10 black Niçoise olives or Kalamata olives
  • 4-6 anchovy fillets (optional)
  • Mixed salad greens (lettuce, arugula, or mesclun)
  • Fresh basil leaves for garnish

• For the Dressing:

  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 garlic clove (minced)
  • Salt and pepper to taste

Instructions:

1. Prepare the Potatoes and Green Beans:

• Bring a pot of salted water to a boil. Add the new potatoes and cook until tender, about 10-12 minutes. Drain and let them cool slightly, then slice them in half.
• In the same pot (or a fresh pot of boiling water), blanch the green beans for 3-4 minutes, until they are tender but still crisp. Drain and rinse with cold water to stop the cooking process.

2. Cook the Eggs:

• Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then lower the heat and simmer for 8-10 minutes. Transfer the eggs to cold water to cool, then peel and cut them into halves or quarters.

3. Prepare the Tuna:

• If using fresh tuna, sear it quickly on both sides in a hot skillet with a little olive oil for 1-2 minutes per side, depending on thickness. Let it rest and slice.
• If using canned tuna, simply drain it and set it aside.

4. Make the Dressing:

• In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar (or lemon juice), minced garlic, salt, and pepper until well combined.

5. Assemble the Salad:

• On a large platter or individual plates, arrange a bed of mixed salad greens.
• Add the halved potatoes, green beans, cherry tomatoes, cucumber slices, and red onion.
• Scatter the olives and anchovy fillets (if using) over the salad.
• Place the tuna on top, followed by the quartered eggs.
• Drizzle the dressing over the salad, making sure to coat all the ingredients evenly.

6. Garnish and Serve:

• Finish by sprinkling fresh basil leaves on top for an aromatic touch. Serve immediately with crusty French bread if desired.

Tips:

• Customize It: You can swap out tuna for grilled salmon, or omit the anchovies if you prefer a milder flavor.
• Serve It Fresh: Nicoise salad is best enjoyed fresh, with crisp vegetables and warm potatoes.
• Dressing: Some variations of the salad may include capers or lemon zest for extra flavor in the dressing.

This salad is a perfect balance of flavors—salty from the olives and anchovies, tangy from the dressing, and hearty from the potatoes and eggs. It can be served as a light main course or as an appetizer.

Read More : Tuna Salad Recipe