I often hear people complain about eating the same ol salad, yet again. I tell them to try a Nicoise Salad, a French salad traditionally composed of tomatoes, green beans, tuna, hard-boiled eggs, Niçoise olives, anchovies, and dressed with a vinaigrette, with or without a bed of lettuce. It has many variations making it perfect when you’re in the mood for something different.
I love to add warm potatoes, garbanzo beans, and heirloom tomatoes (I grow Purple Cherokee), but try your own favorites. Some love artichoke hearts, roasted peppers, and cheese in theirs.
Tuna, fresh or canned, 5-8 oz
Salad greens, 6 cups, (2 large romaine heads), or your favorite greens, like kale or spinach
Garbanzo beans, 1 cup, canned, drained
Tomatoes, 2 medium, halved and quartered, (use your favorite in season)
Sweet Peppers, 1 small, or 1/2 large, chopped
Eggs, hard boiled, 4
New Potatoes, 5 small, boiled, diced
Shallots or red onion, 2 tbsp, chopped fine
Olive Oil, extra virgin cold pressed, 1/4 cup
Red wine vinegar, 1/3 cup
Dijon mustard, 1 tbsp
Sea salt & pepper to taste
To make dressing; Chop onions fine, place them with the vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking vigorously until all oil is used and you create an emulsion (all ingredients combine and thicken). Season with salt and pepper, set aside.
Wash, cube, and boil potatoes until tender, 8-10 minutes, strain and set aside. Place eggs in sauce pan, cover with tap water, bring to a boil, turn off the heat, cover, and let sit for 10 minutes. Then rinse under cold water, peel, cut into quarter, set aside. Cut peppers into a rough chop, open and drain beans, wash and coarsely chop the salad greens. Spread out the greens on a large dish. Place the tuna at the center, and the potatoes, tomatoes, beans, and eggs around the perimeters. Drizzle with the salad dressing and serve. Bon Appetit!
Tip: Keep the eggs and potatoes slightly warm and tomatoes room temperature for maximum flavor and texture.