Salade Niçoise Recipe
This classic recipe has tuna, anchovies, tomatoes, potatoes, green beans, hard boiled eggs, and lettuce, the usual elements for this classic salad from Nice. Start with this recipe as a foundation, but let the farmers' market guide the specifics of your final version. gently adapted from Mastering the Art of French Cooking by Julia Child, as indicated
Servings: 6 people
Equipment
- large wooden bowl
- garlic press
- mason jar with tight fitting lid
- blender
- whisk
Ingredients
for Simple Herb Vinaigrette
- ¼ cup red wine vinegar
- ¾ cup neutral oil or olive oil
- ¼ teaspoon salt
- 2 cloves garlic, minced ** note: garlic is not in Julia's recipe, but I can't imagine a recipe from the south of France or my own kitchen not having garlic
- 1-2 tablespoons minced fresh parsley, chives, and basil Julia suggests tarragon, or a pinch of dried herbs
- ½ teaspoon mustard ** * optional, for flavor as well to help emulsfiy the dressing
for Salad
- 3 cups fresh sugar snap peas * Julia's recipe calls for blanched green beans
- 3-4 quartered tomatoes
- 1 cup Simple Herb Vinaigrette
- 1 head Romaine lettuce * Julia's recipe calls for Boston lettuce
- 3 cups fresh radishes, sliced * Julia's recipe calls for cooked potatoes
- 1 cup canned tuna, drained
- ½ cup pitted black olives
- 2-3 hard-boiled eggs peeled and cut into quarters
- 6 to 12 anchovy filets drained
- 2 to 3 tablespoons minced fresh green herbs
Instructions
Make Simple Herb Vinaigrette
- Combine the vinegar or lemon juice, oil, salt, garlic, and mustard if using, in a mason jar or blender. Shake the jar or run the blender for about 15 seconds to blend thoroughly. Season with black pepper if using.
- Stir in the herbs and correct salt and pepper just before dressing the salad.
Assemble Salade Niçoise:
- Toss the lettuce leaves with about ¼ cup of vinaigrette and place the lettuce in the bottom of the bowl.
- Arrange the remaining ingredients over the lettuce.
- Drizzle the remaining vinaigrette over the entire bowl. Garnish with chopped fresh herbs.
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Notes
Julia instructs: "Just before serving, season the beans and tomatoes with several spoonfuls of vinaigrette. Toss the lettuce leaves in the salad bowl with ¼ cup of vinaigrette, and place the leaves around the edge of the bowl. Arrange the potatoes in the bottom of the bowl, Decorate with the beans and tomatoes, interspersing them with a design of tuna chunks, olives, eggs, and anchovies. Pour the remaining dressing over the salad, sprinkle with herbs, and serve."