Maybe because of Bastille Day or maybe because the days are so hot during the summer, but salade niçoise sounded like a perfect dinner tonight. Before heading to the grocery store, I thought I would jump online and find a standard recipe. What I found instead was little agreement on what constitutes Nicoise salad. I found vegan versions, vegetarian versions, version with salmon instead of tuna, etc. There are even purists who say that there should never be any cooked vegetables — only tomatoes, anchovies, and olive oil. I took these disagreements as license to make my own version. So, here it is:
- 1 small head of butter lettuce, washed, chopped, and patted dry with a towel
- 6 small Yukon gold potatoes
- 8 oz. trimmed green beans, preferably haricot verts
- 3 oz. cherry tomatoes, halved
- 2 small radishes, thinly sliced
- 3 small beets, cooked and quartered (I used Love Beets cooked beets with white wine and balsamic)
- 1/2 cup olives (Nicoise, Kalamata, or whatever type you like best)
- 2-3 eggs
- 1 can tuna in olive oil, excess oil drained off
Fill a large pot with water and add salt to make it very salty. Add potatoes to the pot and bring the water to a boil. Boil until you can easily stick a fork into the potatoes, about 15 minutes. Remove the potatoes and set them aside to cool. To the pot of boiling water, add the green beans and blanch for 3 minutes and move them to a bowl of ice water to quickly cool them down. While the potatoes and green beans cool, carefully place the eggs into the pot of boiling water. Turn the heat to medium and put a lid on the pot. Cook the eggs at a simmer for 11 minutes. I love that I can use the same pot of water for all of the cooked components. Remove the eggs and place them in a bowl of ice water to cool them down. Quarter the potatoes, drain the green beans and place them on a towel to dry, and peel the hard boiled eggs and cut them in half.
Place the lettuce in a large serving bowl. Compose the salad by grouping together the salad ingredients on top of the lettuce. Season the salad with salt and pepper to taste.
- 1 small shallot, finely minced (about 1.5 oz.)
- 2 tsp whole grain Dijon mustard
- 2.5 oz. red wine vinegar
- 1 tsp fresh thyme
- 1 tsp anchovy paste
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 oz. olive oil
In a jar, combine all of the ingredients except the olive oil. Mix well. Slowly whisk in the olive oil to create an emulsion. If needed, place a lid on the jar and shake prior to serving. I especially like the fresh thyme in this dressing; the flavor really comes out and enhances all of the salad components.
The salad can be served immediately with the cooked components still warm, or it can be made ahead and served cold. Top the salad with the dressing and enjoy.