Salade Niçoise

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If you asked me which recipe in this book I have made the most times, it would have to be this one. I make some version of this salad weekly during the summer, it is fast, easy, and just feels healthy and fancy all at the same time.

A few years ago, I finally went to Nice, France for the first time, and every single restaurant and cafe had its own version of the city’s namesake salad. I ate it every day for a week straight for either lunch or dinner – sometimes both. The best one was topped with a confit of tuna belly and loads of insanely delicious olives. A close runner up was a seared piece of fresh yellowfin tuna with the most colorful array of charred vegetables. You can mix it up however you like, even swap the fish for salmon, swordfish or canned sardines, whatever you like goes.

Salade Niçoise

Ingredients

  • 6 eggs, hard boiled
  • 1 pound Small yellow or red potatoes
  • 1 jar Spanish tuna in olive oil
  • 1 can cannellini or other white bean, drained and rinsed
  • 4 ounces goat cheese, crumbled
  • 4 ounces olives, pitted
  • 1 cucumber, diced
  • 1/2 pint cherry tomatoes, halved
  • 1/2 pound asparagus or haricots verts
  • 1/2 pound arugula or butter lettuce

Dressing

  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 6 tablespoons olive oil
  • 1/4 teaspoon salt

Instructions

  • Place the eggs in cold water, bring to a boil, cover and remove from heat. After 15 minutes, plunge them in ice water for 5 minutes, then peel.
  • Boil the potatoes whole, then drain and set aside to cool. Alternatively, halve them, coat with olive oil and roast on a sheet pan until tender amd golden.
  • Blanche the asparagus or green beans in salted water until bright green but still crisp. Alternatively, sauté or roast in olive oil until bright green.
  • Assemble all ingredients atop the bed of arugula and drizzle with dressing. Serve with crusty bread and crisp white wine.
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