Salade Nicoise a Ma Facon
"A traditional Salade Nicoise can not be beat for sophistication and presentation. A delicious and healthful dinner course for 4, or serves 6 as a salad course. This version has a Craze-e twist by incorporating the black olives (in tapenade form) in the vinaigrette, itself). For this recipe, please invest in 2 tins of tuna packed in olive oil – the difference between that and regular tinned tuna is huge! :-)"
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 3 red ripe large tomatoes, deseeded and cut into eighths
- 8 ounces mixed baby lettuce leaves (make sure there's arugula in the mix)
- 1 lb new potato, cooked and sliced
- 6 ounces French haricots vert, cooked until crisp-tender
- 4 shallots, peeled and finely chopped
- 2 (8 ounce) cans tuna in olive oil, well drained
- 3 large hard-boiled eggs, peeled and quartered
- sea salt
- 2 ounces anchovy fillets
-
For the tapenade-vinaigrette dressing
- 1⁄2 cup black olive tapenade
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 6 tablespoons extra virgin olive oil
- freshly cracked black pepper
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh basil
- 2 teaspoons minced fresh tarragon
- 2 teaspoons minced fresh chives
directions
- For the vinaigrette: In a little processor, zap all the vinaigrette ingredients - except for the fresh herbs - until the vinaigrette is thick and emulsified. Stir in all the minced, fresh herbs to combine. Taste dressing - it should be salty enough due to the olives, but adjust seasoning if it isn't. Refrigerate until ready to use. Just before you dress the salad, whisk everything well.
- For the salad: In a large, shallow salad bowl, arrange baby lettuces, tomatoes, potatoes, haricots verts and chopped shallots in layers, sprinkling with the tiniest bit of sea salt and a little of the dressing over as you go. Next arrange chunks of tuna and egg quarters on top. Then arrange the anchovies in a criss-cross pattern and a final sprinkling of dressing.
- Serve the salad immediately with a warm, crusty baguette and lots of good butter to go with it. Pretend you're on a verandah overlooking the cote d'azur.
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Reviews
-
Mmm! Great recipe! Definitely a keeper. Thanks for posting! -
This was a really great recipe, partly due to my liking to the anchovies in the recipe. I find this version of the salad to be quite original.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
