Happy First Day of Summer! It’s been raining in Maine, but summer is here and I can’t wait for days at the beach, drinks by the pool and lunches with friends. Summers in Maine are the best and I am looking forward exploring some new places in my home state during my time off.
Having this time also gives me more opportunities to cook meals that I can’t always make on a weeknight after work. 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. I love digging into this delicious salad and dream about sitting at a cafe along the French Riviera. We’ve never been to Nice but it’s on the list. Maybe this summer?
Salade Niçoise first appeared on French menus in the late 19th century and the ingredients have changed over the years but you can never go wrong with Julia Child. 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.
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) *I recommend 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!
A nice glass of rosé goes very well with this summer salad, or a fizzy refreshing seltzer.
Bon Appétit!
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