Salade Nicoise Recipe
How to Make Salade Nicoise
Check below for printable version of Salade Nicoise
The famous Salade Niçoise is one of those dishes everyone has heard of, many have eaten, and few have prepared. If your guests have trouble with “fancy French food” at your next luncheon, just call this “Potato and Tuna Salad”.
Salade Nicoise
Ingredients
For the potatoes:
- 1 lb (450 g) boiling potatoes, cut 1/4 in (5mm) thick
- 2 Tbs thinly sliced scallions, including some green tops
- 4 Tbs finely chopped fresh parsley
For the vinaigrette:
- 1/4 cup lemon juice (or wine vinegar)
- 1/2 tsp dry mustard
- 1 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
For the salad:
- 1 large head Boston or romaine lettuce, separated, washed, and dried
- 4 ripe tomatoes, cut into wedges
- 1 7 oz (197 g) can of tuna fish (preferably packed in olive oil) drained
- 1/2 cup black olives (brine cured or oil cured)
- 12 anchovy fillets, soaked in cold water for 10 minutes, drained and dried
- 2 cups string beans, cooked and chilled
- 3 Tbs finely chopped fresh parsley.
Instructions
- Boil the potato slices for 10 minutes, or until tender but firm. Drain and set aside. Make the vinaigrette by whisking together the lemon juice, salt, pepper, and dry mustard. Add the olive oil in a thin stream, whisking constantly. Add about 1/3 of the vinaigrette, the scallions, and the parsley to the potatoes, tossing to coat them completely, and chill in the refrigerator for at least half an hour. Combine another 1/3 of the vinaigrette with the tuna, tossing gently so as to leave rather large chunks of meat. Line a large salad bowl with the lettuce leaves and place the potatoes on the bottom of the bowl. Arrange the tomato wedges, egg quarters, tuna chunks, olives, anchovies, and green beans in an attractive pattern. Or you may make individual arrangement on dinner plates. The dish may be prepared several hours in advance up to this point and refrigerated. Spoon the remaining vinaigrette over the salad just before serving and sprinkle the parsley on top. Serve with warm French bread. Serves 4 to 6.