Purists may debate Salad Niçoise’s ingredients and origins, but no matter how it’s sliced, diced or assembled, or where it began, it remains of the most popular salads.

Salad Niçoise, is a famous French mixed salad consisting of various vegetables topped with tuna and anchovies. The salad is displayed on a flat plate or platter and arranged on a bed of lettuce or mixed greens. Ripe tomato wedges or grape tomatoes, and quartered hard-boiled eggs, are topped with canned tuna (in oil), and Niçoise Cailletier olives. Finally the salad is garnished with anchovies. Niçoise salad is traditionally served with a simple vinaigrette.
Salad Nicoise
The opportunity to select your own range of ingredients is endless. The original version of the salad always included raw red peppers, shallots, and artichoke hearts, never potatoes (which of course, are not native to France). The French, especially in the Nice area, will clearly state no cooked vegetables are to be used.

Salad Nicoise
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: French
Serves: 8
Ingredients
  • 8 ounces green beans, topped and tail removed
  • 16 potatoes; new, small, peeled
  • 4 eggs, hard boiled, sliced
  • 1 can tuna; 7 1/2 ounces drained (spring water or oil may be used)
  • 3 each tomatoes; cut in wedges
Dressing:
  • 1/2 teaspoon Dijon Mustard
  • 1 clove garlic, finely chopped
  • 2 Tablespoons red wine vinegar
  • 1/2 Cup olive oil
  • 1 Tablespoon parsley, finely chopped
  • 1 Tablespoon chives, fresh chopped
Garnish:
  • 8 anchovy fillets (optional)
  • 16 each olives; Nicoise or Kalamata
  • spring mix (Mesclun) for the plate
Instructions
  1. Cook green beans in a pot of boiling water, add green beans and boil till tender crisp, about 2 to 3 minutes. Refresh with cold cold water and dry.
  2. In a large pot of salted water, bring potatoes to a boil. Cook till tender, about 8 minutes.
  3. Spread spring mix around the bottom of a plate or platter.
  4. Combine green beans, potatoes, tuna, tomatoes on the plate over the greens.
  5. In a small bowl, whisk together mustard, garlic and vinegar. Add oil slowly, then parsley and chives.
  6. Season with pepper and pour over ingredients.
  7. Top with eggs, anchovy fillets and olives.
Notes
If green beans aren't available, you can use green and or red pepper.
You may add garlic paste to olive oil (blend well) in place of garlic cloves.

 

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