Salade Nicoise, or Nicoise salad, originated in the town of Nice, and is made with boiled new potatoes, steamed haricots verts (baby green beans), boiled eggs, local olives, cured anchovies, and tomatoes, tossed in a Dijon mustard vinaigrette and topped with tuna. I selected a recipe that uses some classic ingredients, but also incorporates a few unconventional flourishes — like seared tuna and caperberries — for a current twist.
It's extremely important to note that the tuna should be removed from the pan immediately after searing — I left it in the pan after turning off the stove, and latent heat nearly cooked the tuna through. Bring a bite of French countryside to your kitchen when you read more
A refreshing bowl of vichyssoise — the classic chilled French puree consisting of leeks and potatoes — is an excellent first course, while grilled tuna salade niçoise makes an elegant entree. All three of these dishes can be prepared in advance, leaving plenty of time to mingle in the garden with guests. This delightful menu would also work well at a female-centric event like a bridal or baby shower. To check out the light French recipes, read more