Salad Nicoise
Like many iconic dishes, salade nicoise has thousands of adaptations. Originating in Nice, this salad's usual suspects are anchovies, eggs, tomatoes, potatoes, green beans and tuna. The salade nicoise most often served in Paris and New York always includes tuna, though at some more upscale establishments, the tuna can be fresh and cooked rare. The French often make meals out of salads incorporating leftovers. With its vivid colors and bright taste, this salad makes a terrific lunch or light dinner. Feel free to add more or less anchovies as your taste dictates. Adapted from The Take-Out Menu Cookbook, posted for ZWT5.
Ingredients
Instructions
To make the vinaigrette: Add the vinegar and salt to a medium bowl and let sit for a few minutes to dissolve the salt. Add the mustard and whisk in the olive oil, pouring in a steady stream, until the dressing is emulsified. Stir in the herbs and season with pepper to taste. Set aside.
In a pot large enough to hold them, cover the potatoes with water by 2 inches. Cook over medium heat until the water boils, then turn the heat down to low and simmer until the potatoes are tender or easily pierced with the point of a knife, about 30-40 minutes. Remove the potatoes from the water and let cool.
Peel and cut the potatoes into medium-sized chunks. Toss with about 3 tablespoons of the vinaigrette, and salt and pepper to taste.
Bring a pot of water to a boil, add a pinch of salt and the green beans. Simmer for 2 minutes, drain and immerse them in ice water to stop the cooking. Lay them out on a clean dish towel and roll them up to dry for at least 5 minutes. Place the beans in a medium bowl and toss with 2 tablespoons of the vinaigrette. Season with salt and pepper to taste.
Toss the tomatoes in about 2 tablespoons of the vinaigrette and season with salt and pepper. Toss the salad greens with about 3 tablespoons of the dressing and season with salt and pepper.
Arrange the greens in the center of six plates. Lay the potatoes, tomatoes, and eggs around the perimeter of the plate. Arrange the green beans in the center and the red peppers around the edges. Divide the tuna among the plates and sprinkle the olives over all. Arrange the anchovies in a criss-cross pattern on top of the tuna. Drizzle the plates with the remaining dressing and serve immediately.
Note: The success of this salad lies in the freshness of the ingredients and adequate seasoning with salt and pepper. It may seem like a lot of salt and pepper while you are preparing the ingredients, but if you season each component individually, you will be assured of a well-seasoned dish that your guests won't have to doctor up with the salt shaker at the table.
Make ahead: This salad can be assembled up to 2 hours ahead, kept covered, and refrigerated. The dressing and vegetables can all be prepared at least 4 hours ahead of time, kept covered, and refrigerated and assembled just before service.
Nutrition
- Calories
- 559
- Fat Content
- 31.8
- Saturated Fat Content
- 5
- Cholesterol Content
- 115.8
- Sodium Content
- 1363
- Carbohydrate Content
- 28.1
- Fiber Content
- 5.2
- Sugar Content
- 1.6
- Protein Content
- 40.3
