Wednesday, September 28, 2016

Nicoise Salad

Not often enough, I put together a Salade NiƧoise, and always wonder why I don't do it more often, because it is so simple, elegant, and delicious.  We recently had this when a friend came over for dinner, and her delight in it leads me to share the recipe here.  The original recipe includes instructions for a vinaigrette dressing, so if you want to make that also, click on the link below.  I just serve it with oil and vinegar.  It does take some time to prepare each of the ingredients, but you can do any or all of it ahead of time, which helps.  Served with a crusty bread, this is a full meal.

adapted from Simply Recipes
serves 6
  • grilled tuna or salmon, about 16 oz; canned tuna or salmon is also fine
  • 6 hard boiled eggs, peeled and sliced
  • 12 small red potatoes (about 2" in diameter, about 1-1/2 lbs. total), boiled until just tender, cooled under cold water, and then cut in quarters
  • Boston or butter lettuce, enough for 6 people, leaves torn into bite-sized pieces
  • 3 small ripe tomatoes, cored and cut into eighths (or a comparable amount of cherry tomatoes)
  • 1 small red onion, halved and sliced thin into crescents
  • 8 ounces green beans, steamed until just tender (I use the steam-in-bag type)
  • olives (kalamata if you don't have nicoise)
  • 2 cans of anchovies
  • fresh pepper
  • capers
  • olive oil
  • vinegar (I use balsamic)
Once all the ingredients are prepped, you can either put everything on a large serving platter, or you can make up individual plates.  Lettuce goes on the bottom, and than place each of the ingredients through the anchovies on top of the lettuce, each in its own pile.  Sprinkle on some fresh pepper and some capers, and then drizzle on olive oil and vinegar, as desired.

If you don't use up all the ingredients at one sitting, they will all be fine the next day as well, straight from the refrigerator.