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Salad Nicoise

Salad Nicoise

 

1 lb (454 g) greenhouse or garden lettuces (like Boston Bib or mesclun mix)

8 fingerling potatoes, cooked and sliced lengthwise

1/2 hothouse english cucumber

1 small red onion, thinly sliced

8 oz (225 g) green beans, blanched in boiling water and chilled

2 greenhouse tomatoes, sliced

1 pint greenhouse cherry tomatoes, mixed colors

2 stalks celery, peeled and sliced on the bias

1 cup (250 mL) canned or preserved artichokes, sliced

6 hard boiled eggs, peeled

3/4 cup (185 mL) nicoise olives (kalamata are fine)

2 cans of tuna in water

1/2 cup (125 mL) fresh basil leaves

 

Cook the eggs for 9 minutes, then peel, chill, and slice in half.

 

This salad is best served on a large platter and shared "family style" with everybody helping them selves. Simply lay the greens on the platter and build the salad up from there, garnishing with slices of potatoes, cucumbers, tomatoes, artichokes, olives, and crumbled tuna. Fresh basil leaves and a generous bath of dressing (below) is all you need for this simple rustic salad.

 

Vinaigrette:

3 anchovy fillets

1 shallot very finely minced

1 clove garlic, minced to a fine pulp

2 tsp (10 mL) Dijon mustard

juice and zest of a lemon

1 tbsp (15 mL) white wine vinegar

1/2 tsp (3 mL) salt

1/2 tsp (3 mL) freshly ground black pepper

1/2 cup (125 mL) extra virgin olive oil

 

Smash the anchovy fillets in a bowl with a fork and add the shallots and garlic. Add the mustard, lemon juice, vinegar, salt, and pepper and whisk until smooth. Add the olive oil in a slow and steady stream until the vinaigrette is smooth and emulsified. For a larger salad simply double the ingredients; leftover dressing will keep for a couple of weeks in the refrigerator.

 

Serves 6


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