Salade Niçoise

I cannot believe that we are halfway through August already! Summers in Maine are the best and I am  thoroughly enjoying my time off. Going back to work in a couple of weeks is going to be a difficult adjustment for sure. In between beach runs and lunches with friends, I’ve been making some really yummy food. One of my favorite summer salads is Salade Niçoise, it’s filling and the recipe makes a lot so that you can have it multiple times in a week.

Don’t let all the steps scare you away! This is a delicious salad which only has about an hour of combined hands on time, and then you have a grab and go lunch when you’d rather be at the beach and in not in the kitchen.

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Salade Niçoise  adapted from Mastering the Art of French Cooking by Julia Child

 Ingredients:

3 cups, cold blanched, green beans

3-4 quartered tomatoes

1-2 head Boston lettuce

3 cups cold potato salad (recipe below)

1 cup canned tuna, drained (in water or oil)

½ cup pitted black Mediterranean olives

3 hardboiled eggs, cold, peeled and quartered

6-12 anchovy filets, drained

2-3 tbsp minced, fresh green herbs

Vinaigrette (recipe below)

 Directions:

Just before serving season beans and tomatoes with vinaigrette. Toss lettuce leaves as well and place on the bottom of the salad bowl. Arrange potatoes, beans, tomatoes, tuna chunks, olives, eggs, and anchovies on top of the lettuce. Sprinkle with herbs and serve.

 

Cold Potato Salad

 Ingredients

2 lbs yellow potatoes

4 tbsp. dry white wine

2 tbsp. chicken stock

2 tbsp. wine vinegar

1 tbsp. lemon juice

1 tsp Dijon mustard

Pinch of salt

4 tbsp. olive oil

Pepper

2 tbsp. minced shallots

2-3 tbsp. green herbs, such as parsley and chives.

 Directions

Boil potatoes until just tender, drain. As soon as they are cool enough to handle, peel, and cut them into slices about ¼ inch thick. Place slices into a bowl.

Pour the wine and stock over the warm potato slices, toss very gently. Set aside for a few minutes so that the potatoes can absorb some of the liquids.

Meanwhile, whisk the vinegar, lemon juice, mustard, and salt in a small bowl until the salt has dissolved. Beat in oil, a tablespoon at a time. Season to taste and stir in the shallots.

Pour dressing over potatoes and toss gently.

Serve while still warm or chill, decorate with green herbs when serving.

 

Vinaigrette

Ingredients

2 tbsp. wine vinegar

Pinch of salt

1 tsp Dijon mustard

2-4 tbsp. olive oil

Pepper

Minced green herbs, such as parsley, chives, tarragon, or basil.

 Directions

Whisk all ingredients in a small bowl and stir in herbs before serving. Dressing will keep in the refrigerator for 2-3 days, so fresh is best!

salad nicoise2

A nice glass of rosé goes very well with this summer salad, or a fizzy refreshing seltzer.

Bon Appétit!

 

 

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