Salade Niçoise—is a classic Provençal meal sized salad from the French Rivera. I first had Niçoise years ago in one of the most iconic towns of Provence called Gordes. Every time I make this dish it transports me to the warm, sunny days we spent driving through lavender fields, vineyards, little villages and rugged Mediterranean hills. t specially feels nostalgic in lockdown due to the pandemic when we talk about our travels in the past and the little moments that beautiful memories are made. Anyway that was then, I just feel blessed and happy we got to experience it.
This salad is very easy to put together, you really can use what you have on hand, it’s forgiving that way and perfect to use all the summer produce. Here are some classics and a loose guideline that should help you.
NOTES
- Vinaigrette, briny, mustardy anchovy dressing is the anchor that makes this salad so delicious. If you think anchovy is not you’re thing I urge you to add a little and try it, you’ll be surprised how transformative it is. For plant based leave it out and add a little extra salt.
- Potatoes-look for creamy potatoes, you can use fancy baby, rainbow colored potatoes too. Simply cook them and set it aside. I like to toss a little dressing to keep them moist.
- Eggs-boiled eggs are best, I like soft cooked for about 6 minutes. If you prefer hard-boiled that works too. If you don’t like eggs or vegan leave it out.
- Fish. Tuna is classic. Look for really good quality oil-packed tuna. Alternatively salmon or canned smoked trout works well too. If you prefer plant based cooked edamame, smashed chickpeas make an excellent option.
- Green beans. Simply blanched is best, grilled works well too but they are essential. Asparagus is delicious too
- Olives and Capers, Niçoise olives are normally added, I like local kalamata or green olives, choose what you have local they are the best. Any mixture of olives that you love will work!
- Tomatoes, Choose sweet baby tomatoes, Campari or any fresh tomatoes will do
- Fresh herbs, They are the best during summertime. I love basil, thyme and parsley
- Greens, romaine or any soft baby leaves to layer the bottom
- Add Ons, marinated artichokes, radishes, sliced onions, roasted corn, avocado are really good to add if you like something extra.
- The idea is to use fresh vegetables whatever you get locally or use whats growing in your garden.
The Niçiose Salad
INGREDIENTS
- 1/2 lbs mixed baby potatoes
- 10-14 oz smoked wild salmon or 2 cans of really good quality oil packed tuna
- Handful fresh French green beans, haricot verts
- 1 cup cherry tomatoes, halved if large
- 1 small bunch asparagus, ends trimmed
- 1 cup marinated artichokes
- 2 cups fresh chopped greens, such as romaine or arugula
- 1/2 cup mixed olives, pitted
- ½ cup mixed herbs, such as basil, parsley, thyme
- 4 hard-boiled eggs, sliced (optional)
- Add ons as suggested in the notes(optional)
- VIANGRETTE
- 1/3 cup extra virgin olive oil, plus more as needed
- 2 oil-packed anchovy fillets, drained and chopped (see notes)*
- 1 teaspoon dijon mustard
- 1 fat garlic clove, grated
- 2 tablespoons lemon juice or white wine vinegar
- sea salt (see notes*) and black pepper
INSTRUCTIONS
- Make the vianegrette by combine the olive oil and anchovies in a small saucepan over medium-low heat. Cook, stirring occasionally, until anchovies have broken down into the oil and dissolved about 3-5 minutes.
- Remove from the heat and add the garlic, the garlic will mellow in the residual heat.. Whisk in the lemon juice, mustard, and a pinch of salt and pepper. Taste, adding more olive oil, sea salt, pepper as needed. You can blend it in food processor for a smooth texture.
- For the salad Place the potatoes in a pot with water and a tablespoon of salt. Bring it to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain, toss with a little vinaigrette. Keep warm.
- Arrange the salad greens on the bottom of the dish. Arrange the green beans, asparagus, tomatoes, olives, fish of your choice. Drizzle the remaining dressing over the salad. Top with fresh herbs, eggs, any extras if using. Serve at room temperature.
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