Nicoise Salad
This beautifully fresh salad from Nice is traditionally made with the glorious canned or jarred tuna that can be found in the markets of France and are a far cry from what is available in the United States. You can find excellent French, Spanish or Italian canned tuna at gourmet markets. However, if you struggle, a can of good white albacore in water will make an acceptable substitution.
Nicoise Salad Recipe
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(Serves 4)
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Ingredients
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10 oz Wild Albacore Tuna
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1 Small Head of Butter Lettuce
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1 lb Green Beans (Boiled in salted water for 4 minutes, then cooled in ice water)
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1 lb Cherry Tomatoes (Sliced in half lengthways)
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1 lb Small Red Potatoes (Boiled, cooled and sliced)
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½ Cup Pitted Black Olives (Sliced in half lengthways)
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4 Eggs (Boiled to Medium and cooled in ice water. Peeled and cut in half lengthways)
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1 English Cucumber (Peeled, de-seeded and cut into chunks)
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6 Radishes (Sliced thinly)
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¼ Cup Extra Virgin Olive Oil
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2 Teaspoons Champagne or White Wine Vinegar
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¼ Teaspoon Anchovy Paste (Optional)
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1 Clove Garlic (Crushed)
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Salt
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Pepper
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½ Cup Italian Parsley (Chopped)
Instructions​
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A Nicoise Salad can be served composed (all the ingredients laid out individually as in the picture) or pre-tossed. I prefer to do the former so people can help themselves to as much of each ingredient as they prefer.
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Place the olive oil, champagne vinegar, garlic, anchovy paste, salt and pepper in a small sealed jar and shake to emulsify into a vinaigrette. Taste to see if you need to add more oil or vinegar.
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Take a large white serving platter and cover it with a layer of butter lettuce.
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Flake the albacore tuna into large pieces and place in the center of the platter.
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Lay the other ingredients around the tuna (see picture).
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Place eggs yolk side upwards around the tuna.
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Sprinkle the dish with the chopped parsley.
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Drizzle all of the ingredients, including the tuna with the vinaigrette.
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Sprinkle a little sea salt and pepper over the dish, and serve.
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