A Perfect Salade Nicoise
"Tuna fish gets a French accent in this refreshing classic! (Make it even more refreshing with a nice glass of Chardonnay.)"
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 12 ounces new potatoes, small red, scrubbed and quartered (about 6)
- 1 teaspoon salt
- 1 lb green beans, trimmed
- 1⁄2 cup nicoise olive
- 3 hard-cooked eggs, halved
- 1 large tomatoes, ripe, cored, cut into 8 wedges
- 1 (6 1/2 ounce) can tuna, packed in water, drained and flaked
- 2 tablespoons red wine vinegar
- 1⁄8 teaspoon salt
- fresh ground pepper, to taste
- 2 teaspoons Dijon mustard
- 1⁄2 cup olive oil
- 1⁄4 cup fresh parsley, chopped
- 3 anchovy fillets (optional)
directions
- Boil potatoes in salted water to cover until tender, about 20 minutes.
- Remove with slotted spoon and let cool.
- Add beans to same water and boil until crisp-tender, about 7 minutes.
- Drain and cool under cold running water.
- Arrange potatoes, beans, olives, eggs, and tomato on large platter.
- Spoon tuna into center.
- Whisk vinegar, mustard, 1/8 t. salt, and pepper to taste in small bowl until blended.
- Gradually pour in oil, whisking until emulsified.
- Whisk in parsley, then drizzle vinaigrette over salad.
- Top with anochovies, if desired.
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Reviews
-
A lovely, authentic Nicoise salad, very easy and very yummy! You can add a hardboiled egg into the dressing (use a handheld blender to blend the mashed egg in as you pour in the oil) to make it more authentic. Delish! -
This was perfect (without the Tuna!!...YUK to all canned fish, except anchovies...YUM). Even the next day the flavours had married and it was just gorgeous both times Thanx! (Great with a Kiwi Savvy Blanc as well!!)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
