Salad Nicoise

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Salad Nicoise
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A simple but updated version of the classic salad Nicoise proves to be tasty and good for you too. The French phrase Nicoise (nee-SWAHZ) is translated, “as prepared in Nice” typifying the cuisine found in and around the French Riviera city. The cooking style is associated with both hot and cold dishes that include the integral ingredients of tomatoes, black olives, garlic and anchovies. Salad Nicoise contains these basic ingredients but also includes green beans, onions, tuna, hard boiled eggs, and herbs. My version is slightly different with the addition of cannellini beans and substitution of Alaskan smoked salmon in place of anchovy for a Pacific Redux.

Ingredients

  • For the Dressing:
  • 1/4 cup Olive Oil
  • 2 tsp Tarragon Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 clove garlic, minced
  • Juice from half a lemon
  • Salt and Pepper to taste
  • For the Salad:
  • Approximately 15 leaves of Bibb lettuce (or other hearty leafed lettuce)
  • 1 cup fresh green and yellow string beans, steamed, blanched, and drained
  • 6 small (fingerling size) red potatoes, boiled until tender then quartered
  • 1 cup cherry tomatoes, halved
  • 1 small red onion sliced thin with rings seperated
  • 3 sprigs fresh thyme
  • 1/2 cup Nicoise ollives
  • 3 hard boiled eggs, peeled and quartered
  • 1 cup canned cannellini beans, drained
  • 6-8 ounces smoked salmon chunks

Instructions

  1. Place the lettuce leaves on a platter. Arrange the eggs, olives, salmon, string beans, cannellini beans, potatoes, and tomatoes on top of the lettuce in sections. Sprinkle with red onions and fresh thyme leaves the generously drizzle with the tarragon dressing. Season with salt and pepper before serving.

Notes

This makes a great dinner for two or a dinner salad for up to four people.
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Yield: Serves four
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