When looking for a Nicoise salad recipe, you may come across different versions, some using only raw vegetables, some using potatoes or some replacing the tuna with some grilled salmon.
This recipe may not be authentic but this is the one I grew up with. This delicious salad will make a great meal, especially under the scorching summer sun.
Current Rating: 4.40
From: 5 votes
For the Garlic Vinaigrette
1 small garlic clove, crushed
1 tbsp. Dijon mustard
2 tbsp. red wine vinegar
5 tbsp. olive oil
Salt and Pepper to taste
For the salad
3 large eggs
Cos lettuce leaves
250g French (green) beans
1 Lebanese cucumber sliced
½ red onion sliced
2 tomatoes cut in 8
3 waxy potatoes quartered
1 tin of tuna chunks or fillets in olive oil, drained
1 tin of anchovies in olive oil, drained
½ cup of green olives
To prepare the garlic vinaigrette, combine the garlic with the mustard into a bowl. Then add the vinegar and stir.
Add the olive oil, one tablespoon at the time, until all ingredients blend together. Place the dressing in the fridge until ready to use.
Meanwhile, bring 2 pans of water to the boil.
In the first pan, plunge the eggs into the boiling water and cook for about six minutes from the time the water comes back to the boil. The shelling of these eggs can be quite delicate, because the white is so fragile. Crack the shells by rolling them on a flat surface, and then refresh them with cold water. The water will penetrate the cracks in the shell which can be removed more easily.
Put the beans in the second pan of boiling water. Blanch the beans for about 3 minutes. Drain them and refresh them under cold water for them to keep their bright green colour.
Begin to assemble the salad.
Place the lettuce leaves on a large serving platter, add the cucumber and onion slices on the top.
Then, add the tomatoes, green beans and potatoes.
Add the tuna chunks; arrange the half eggs on the top of the salad. Finally, scatter olives and anchovies on the top of the salad.
Before serving, drizzle the salad with the garlic dressing.
Yield: 4 - 6 servings
Recipe By Tatiana, Flavoursome Delights