Niçoise Salad: Eating Nice, France

by Karen on Friday, July 30, 2010

Post image for Niçoise Salad: Eating Nice, France

In France and the US there are hundreds of variations of the niçoise salad that depart from the traditional preparation, some with successful and some with not-so-successful results (I've had more of the latter unfortunately).  But like I said, you can do what you want with this salad, adding, omitting or swapping ingredients to your palette's content.

So how do you ensure you get a kick-ass salad?  With regards to the protein, I add anchovies and tuna to the salad.  If you don't like anchovies, uh… I don't even know what to say.  They're incredible.  Start learning to love them.  As for the tuna, get good quality tuna, like albacore that is packed in olive oil.  Even if you're concerned with fat content, don't get tuna packed in water.  It's a salad for gods sake!  As for the produce, be sure to get it fresh and be meticulous in preparing it.  You can read my rantings and ravings below with regards to prepping them.

- 1 head of lettuce, chopped, rinsed and dried (Boston, Bibb, whatever pleases you)
- 4 vine-ripened tomatoes, cut into wedges
- 5-7 small potatoes (red, fingerling, again whatever pleases you)
- 1/2 lb of haricot verts (French green beans)
- 6 hard-boiled eggs, peeled and cut in half
- 10 anchovy fillets, drained
- 2 cans of good tuna packed in olive oil, such as albacore, drained
- 1/3 cup of Niçoise olives

Dressing:

- juice of one lemon
- 1/2 cup of good quality extra-virgin olive oil
- 1/2 tablespoon of dijon mustard
- 1/2 tablespoon of finely minced shallot
- 1 tablespoon of minced fresh herbs, such as tarragon, basil, chives, parsley (optional)
- kosher salt and freshly ground black pepper, to taste

The Tomatoes:
See Everything You Ever Wanted (Or Never Knew You Wanted) to Know About Tomatoes

The Green Beans: Haricot verts are thinner, smaller green beans and I prefer them with this salad, but you can use whatever is available.

Bring a medium pot of water to a boil.  Prepare a bowl with cold water and ice on the side.  Dump your green beans into the pot and cook for about 6-7 minutes.  Quickly drain your green beans and shock them in the bowl of cold water.  This stops the cooking, leaving a bright green hue and crisp texture.

The Potatoes:


Fill a medium sized pot with water and put in your potatoes.  Bring the water to a boil, and boil the potatoes until they are done (approximately 10-15 minutes, although this will vary depending on the size of them).  You can tell they are done when you can stick a knife in one and it easily comes out.  When they've cooled enough to handle, cut them into wedges and toss them in a couple spoonfuls of the salad dressing.  Potatoes absorb flavor when they are warm.

The Eggs: I love eggs.  So when I see overcooked hard-boiled eggs with chalky yolks and rubbery whites, I just think what a shame.  Just keep an eye on the time and you'll end up with perfect eggs!

Bring a small pot of water to a boil.  Carefully, slide in your eggs (being careful not to crack them).  Turn the heat down and gently simmer them for 9 minutes.  Take the eggs out and put them in a bowl of cold water.  When they've completely cooled, peel them and cut them in half lengthwise. Sprinkle a little salt and pepper over them.

The Dressing:
Put all the ingredients into a jar with a lid or any tightly-sealed container.  Put the lid on and shake all the ingredients vigorously, et voilà!  Taste the dressing to see if it needs more salt or pepper.

Now assemble all your ingredients. Toss with the dressing and enjoy with a glass of chilled rosé!

zp8497586rq

{ 7 comments }

vic baker August 2, 2010 at 12:16 pm

This looks delicious! Nicoise is one of my all time favourite dishes, and it really pains me when I see it offered on a restaurant menu WITHOUT anchovies! Without anchovies?? That’s what makes it a salade Nicoise! I can’t agree with you more on how fabulous anchovies are, and I think I could eat them in just about any meal.

Karen August 2, 2010 at 7:20 pm

So true, it’s not a nicoise without them! Anchovies make any dish tastier and better…I always have a jar of them in my fridge!

Marie August 4, 2010 at 11:52 pm

You just reminded me how lovely a Nicoise salad can be, especially when you make it at home and have control over the quality of your ingredients! Craving one something fierce now.

Karen August 5, 2010 at 12:11 am

Great– I say go with it! Green beans and tomatoes are awfully irresistible right now!

Erica August 5, 2010 at 3:51 pm

a GOOD Nicoise salad is hard to find and this one looks AMAZING! a great summer meal–can’t wait to try it!!! xx

Spike April 22, 2012 at 6:57 pm

I know this is old, but I wanted to say that I’m so happy to see it made with canned tuna. Great canned tuna (I use the Italian Flot brand) is so much better than big chunks of seared tuna (which I make and love, but not in Nicoise), it’s how I had it in France, and it makes the salad. I just wish I could get great tomatoes at this time of year, but we’re still a couple months away here in San Francisco.

Karen May 12, 2012 at 9:49 pm

I agree, I’m not a fan of seared tuna in the first place and definitely not in Nicoise!

Comments on this entry are closed.

Previous post:

Next post: