Salad Nicoise

Salad Nicoise(niˈswaz), a French creation that looks like a fancy restaurant style salad is easy to prepare at home with seasonal vegetables and fish. I make this decadent salad all year round in different ways, vegan, fish-seafood and chicken versions. The classic Salad Nicoise from the city of Nice, France is not a tossed salad rather a composed salad consisting boiled potato, blanched haricots verts, tomato, capers, olives, boiled eggs, canned tuna on a bed of lettuce and dressed with extra virgin olive oil, red wine-lemon-Dijon vinaigrette. 

This classic one I make almost the French way (except canned tuna and anchovy) that I adapted from Julia Child's cooking show on TV  long time back. Caned anchovy is too fishy for me and I am not a big fan of canned tuna either unless I make tuna salad sandwich, patty or croquette. I marinate tuna steaks with  French dressing for 5 minutes, pan grill to medium done and slice. The dressing I make is versatile and I love to use it for pasta seasoning, fish marinade and dipping crusty bread like baguette or ciabatta as well. This is a high protein, grain free and very satisfying meal. My teen loves it so much; it's a win win.

It needs an hour to make. If you plan ahead of time you don't need to hurry on the day it is served. Make the dressing a couple of days ahead and refrigerate. Boil eggs, potatoes and blanch green beans 2-3 days ahead, cover and refrigerate separately. Slightly warm veggies in the microwave except eggs; marinate with the dressing for 10-15 minutes before serving. Use vacuum packed grilled tuna in oil if are in a hurry. This recipe serves 4. Here is my take on the Salad Nicoise!

Ingredients~

1 romaine lettuce

1/2 lb. small potatoes

2 boiled eggs, cut into 8 pieces

1/2 cup olives

6 ounce tuna stakes

1/2 pound haricots verts or petite green beans, trimmed 

1/2 lb. cherry tomatoes

1 tsp capers, drained

1 tsp salt

For the dressing~

4 big roasted garlic cloves, mashed

4 tbsp red wine vinegar

4 tbsp extra virgin olive oil

2 tsp Dijon mustard

1/4 cup boiled water.cooled

2 tbsp maple syrup or agave nectar

1/2 tsp Himalayan pink salt or regular salt

1/2 tsp freshly ground black pepper

1/4 tsp dried thyme

1/4 tsp dried parsley

1/2 tsp lemon zest

1 tsp freshly squeezed lemon juice

Method~

Make the dressing first. Whisk everything in a medium bowl and set  aside. Place the potatoes and salt in a medium pot and cover with enough cold water and bring to a boil; reduce the heat and simmer until fork-tender for about 10 minutes. Drain the potatoes; let it cool and cut in half. While potatoes are boiling microwave green beans in a safe glass bowl with 1/8 cup of water for 5 minutes, stirring in between. Drain water. 

Marinate tomatoes, potatoes and haricots verts separately with 3 tbsp dressing for 10-15 minutes. Marinate tuna steaks with 1 tbsp dressing for 5 minutes; pan grill for 4 minutes each sides to medium done or as per taste and slice. 

Arrange lettuce leaves on a large platter. Top with potatoes, beans, tomatoes, olives, capers and grilled tuna. Drizzle more dressing as required. Enjoy!