Mediterranean Salad Nicoise
Salad Nicoise is a classic Mediterranean composed salad best made in late summer with vegetables from the market. The vinaigrette dressing is a Julia Child classic you must try.
Print
Pin
Ingredients
SALAD NICOISE
- 1 lb green beans
- 1 lb new potatoes
DRESSING FOR POTATOES
- ¼ cup white wine
- 2 tablespoon cold water
- 1 tablespoon minced shallots
- 2-3 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
SALAD DRESSING
- grated zest of ½ lemon
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ tablespoon Dijon mustard
- ½ tablespoon finely minced shallots, green onions or chives
- 1 tablespoon lemon juice
- ½ cup extra virgin olive oil
REMAINING SALAD INGREDIENTS
- 1 head living lettuce or other soft lettuce, washed and dried
- 6 hard-boiled eggs, quartered
- 3-4 ripe red tomatoes or 2 cups cherry tomatoes
- 8 oz chunk white tuna, drained and flaked (2 small cans)
- 2 tablespoon capers, drained
- 12 Nicoise or Kalamata olives
OPTIONAL
- 1 tin anchovy fillets packed in oil (2 oz)
FINISHING
- oil, lemon, salt and pepper
GARNISH
- chopped fresh parsley
- lemon slices
Instructions
GREEN BEANS
- Cook beans in boiling salted water 4-6 minutes depending on freshness. Drain and immediately put into ice cold water to stop the cooking process. When cool lay on a towel and pat dry. Set aside or refrigerate until ready to assemble salad.
POTATOES
- Place potatoes in a steamer basket in a pot with 2 inches of water. Put the lid on and bring to a boil. Steam potatoes for 20 minutes or until cooked through. Drain.
- While potatoes are cooking combine white wine, water, shallots, oil, salt and pepper in a medium bowl. When potatoes are cool enough to handle cut into halves, quarters or slices. Place in bowl with dressing and gently spoon over potatoes being careful not to break them. Allow to cool in the dressing.
SALAD DRESSING
- In a jar combine lemon zest, salt, pepper, mustard, shallots, lemon juice and oil. Put the lid on and shake vigorously. Set aside until ready to serve.
ASSEMBLY
- Toss green beans with a spoonful of dressing.
- Sprinkle tomatoes with salt and drizzle with dressing.
- Arrange lettuce leaves on a plate or platter.
- Arrange green beans, tomatoes, potatoes, eggs and tuna on top.
- Sprinkle tuna with lemon juice and pepper.
- Sprinkle salad with capers and olives. Add anchovies if using.
- Drizzle dressing over salad and sprinkle with chopped parsley. Serve.