Niçoise salad

In recipe on April 19, 2010 at 7:36 am

Niçoise salad

OH boy. Some weather goddess blessed us this weekend, took her a righteous sword of seasonal weather against the perils of global warming and favored the Bay Area with sunshine and blue skies, blossoms and baby birds, and all around loveliness.

It’s so… poetic. I hate poetry, and Middle English, but it reminds me of the Prologue of the Canterbury Tales (which I was forced to memorize and, along with early Britney Spears lyrics, have never forgotten).

Ahem. I digress. Spring is also a good time for food. Therefore it’s a great time for a Nicoise Salad. Easy, classy, fresh and just plain tasty, it is, in the immortal words of my salad-hating roommate, “The best kind of salad: no lettuce.”

Niçoise Salad

Inspired by a very great article in the SF Chronicle.

  • 3 eggs, boiled
  • 1 lb baby potatoes
  • 1/2 lb fresh green beans, trimmed
  • 1 red pepper, sliced
  • 1/2 red onion, sliced
  • 2 large tomatoes
  • 1 can tuna**

dressing:

  • 3 cloves minced garlic
  • juice of 1 large lemon
  • 1 tbl red wine vinegar
  • 2 tbl. Dijon mustard
  • 1/2 c. olive oil
  • salt and freshly ground pepper

1. Hard boil the eggs. While they are cooking, boil the water for the potatoes. Cook potatoes until tender (depends on the size of your potatoes, but generally 15-20 minutes). If you are very clever, and remember not to dump out all the potato water, you can use it to the steam (or blanche) the green beans. But I always forget. Anyways, steam those green beans. I won’t ask how.
2. Do your chopping – pepper, onion, tomatoes. Once they cool, slice eggs and potatoes.
3. Mix dressing by whisking garlic, lemon juice, mustard and vinegar. Slowly add the olive oil, then season to taste with salt and pepper.
4. Combine all ingredients in a bowl, or if you’re feeling fancy, arrange each ingredient in layers in a large bowl.

Happy Spring!!

*I mean some recipes for Nicoise salad have lettuce. But this one sure doesn’t!

**Don’t skimp here. It really does make all the difference, and you don’t want to be supporting dolphin killers, DO YOU? I like Tonnino tuna.

Depending on what you have in your fridge, you could also add:

  • cooked fresh beets
  • green pepper
  • black olives
  • chopped herbs (chives, parley, basil)
  • lettuce
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