Salade Niçoise
‘‘Some
combinations become famous just because the mixture was such a happy one that
it has lived on and on, pleasing successive generations of palates. Salade Niçoise
is certainly one of these, and so famous that arguments exist as to what is
the real ting. Being a great fan of potatoes, beans, eggs, and tomatoes in a
salad, I naturally opt for the Escoffier ingredients; I am a great fan of his
too, and he was a Niçois, after all’.*
Julia
Child – The Way to Cook
Nothing is
better than a meal prepared from ingredients that are fresh from the market or
your own garden.
Salade Niçoise is
a perfect, satisfying meal full of fresh vegetables, eggs, tuna and those
lovely Niçois olives.
In preparing Salade
Niçoise presentation is important when you arrange all the wonderful, colorful
ingredients on a platter – giving you the first opportunity to feast with your
eyes.
Salade Niçoise
consists of salad ingredients topped with tuna, French Potato Salad and Niçois olives.
This makes for a wonderful lunch or a very satisfying summer dinner.
Salade Niçoise
1 large head
of Boston lettuce, washed and dried
2 to 3 Tbs
virgin olive oil
salt and
freshly ground pepper
1 ½ pounds
fresh green beans, trimmed, blanched, refreshed in cold water and dried
2/3 to 1 cup
salad dressing, such as Oil and Lemon Dressing* or with garlic variation
3 or 4 fine
ripe red tomatoes, peeled if you wish, and cored, quartered and seasoned before
serving
8 to 10
ounces oil-packed tuna, drained and flaked
1 quart
French Potato Salad*
8 hard-boiled
eggs, halved lengthwise
1 can flat
anchovy fillets packed in oil, opened and drained just before serving
½ cup black
Nicoise-type olives
3 or 4 Tbs
capers
¼ cup minced
fresh parsley
Assembling.
Shortly
before serving, line a handsome large and wide salad bowl or roomy patter with
lettuce leaves, drizzle a little olive oil on them, and dust with sprinkling of
salt. Toss the beans in a mixing bowl with a little of the dressing, and
correct seasoning. Drizzle a spoonful or two of the dressing over the tomatoes.
Season the tuna lightly with a spoonful of dressing. Place the potatoes in the
center of the bowl or platter; mound beans at strategic intervals,
interspersing them with tomatoes and mounds of tuna. Ring the salad with the
eggs, and curl an anchovy on top of each. Spoon a little more vinaigrette over
all; scatter on olives, capers, and parsley. Serve as soon as possible.
1 ½ pounds
warm, sliced cooked potatoes
2 Tbs finely
minced shallots or scallions
salt and freshly
ground white pepper
¼ cup chicken
stock or potato cooking water
1 ½ Tbs wine
vinegar
2 to 3 Tbs
chopped fresh parsley
2 to 3 Tbs
light olive oil, optional.
Turn the warm
potatoes into the bowl and toss gently with the shallots or scallions, a
sprinkling of salt and pepper, stock or cooking water, vinegar, and parsley. Let
steep 10 minutes or so, tossing gently several times. Then correct seasoning,
toss with optional oil, and the potatoes are ready for serving.
I thoroughly enjoyed the wonderful combination in this dish. I think you'll find it a wonderful dish to prepare for lunch or for a special gathering.
