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Fast & Easy DInner: Salad Nicoise

partysugar — Fri, 27 Jul 2007 09:01:31 -0700

When I was in Nice, France, I was mildly surprised to see that a large chunk of the salads on menus were Nicoise salads - especially because Nicoise is a French phrase that means "as prepared in Nice." Dishes a la Nicoise generally include tomatoes, black olives, and garlic. The quintessential salad contains these basics and additional tasty, fresh ingredients like green beans, tuna, and hard boiled eggs. Traditionally the salad is made with anchovies, but you can omit them if you like. The recipe also calls for a homemade vinaigrette, but you can easily substitute your favorite oil and vinegar based dressing if you are short on time. This hearty salad is a meal on its own - one that is perfect when paired with a French white or bubbly. To get the recipe, read more

Salad Nicoise
From Julia Child
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For salad:
1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets, optional
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley
For Vinaigrette:
1/2 tablespoon finely minced shallot or scallion
1/2 tablespoon Dijon-type mustard
1/4 tsp salt
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper

Make vinaigrette: Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.
Arrange the lettuce leaves on a large platter or in a shallow bowl.
Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper.
Baste the tomatoes with a spoonful of vinaigrette.
Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each if using.
Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

Serves 6.

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Summer of Salads: Nicoise Salad

YumSugar — Tue, 14 Jul 2009 15:15:02 -0700

Since PartySugar and I have been infatuated with salads this Summer, I thought it would be appropriate to pay homage to the French national holiday today with a specialty native to the Côte D'Azur region of France.

Salade Niçoise, or Niçoise 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

Photos of Nicoise Salad

YumSugar — Tue, 14 Jul 2009 13:45:23 -0700

View Slideshow ›

'Wich of the Week: Pan Bagnat

YumSugar — Wed, 02 Sep 2009 16:15:09 -0700

Nicoise salad buffs, meet the pan bagnat. This classic French sandwich also hails from Nice and features the same signature olives, plus oil-packed tuna (I prefer Genova), hard-boiled eggs, tomatoes, and anchovies, among other yummy ingredients.

Since I've been somewhat obsessed with all things French, I recently lunched at San Francisco's Cafe Claude to satisfy my pan bagnat craving. Learn how to replicate the recipe now.