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Salad Niçoise

April 7, 2011

Another complete meal-in-a-bowl! (Or on a plate, depending on your preference.) And once again, a study in contrasting textures and flavors. I had to cheat a lot on this iteration: the grocery store was all out of Niçoise olives so I substituted kalamata, my husband is not a big fan of raw tomatoes so I left those out entirely, and I had leftover green leaf lettuce so I substituted that for the bibb. I’m also a cheapskate and don’t really notice a difference between pouch tuna and can tuna, therefore canned wins. I’ve included the original recipe (from the America’s Test Kitchen Family Cookbook) without my changes, but feel free to modify as desired.

The best method I’ve found for making hard-boiled eggs with nice yellow yolks (none of that greenish tinge around the edges) is to place the eggs and some salt in a saucepan, add enough cold water to cover, and bring to a boil. As soon as the water is truly boiling (like a rolling boil, not just bubbling slightly), turn off the heat and let sit, covered, for exactly 10 minutes. Then transfer the eggs to a bowl of ice water and let sit for exactly 5 minutes before peeling. Perfect every time!

Salad Nicoise

Serves 6 to 8

Ingredients

Dressing

  • 3/4  cup extra-virgin olive oil
  • 1/2  cup fresh lemon juice (from about 3 lemons)
  • 1  shallot, minced
  • 2  teaspoons Dijon mustard
  • 2  teaspoons minced fresh thyme or 1/2 teaspoon dried
  • 2  teaspoons minced fresh oregano or 1/2 teaspoon dried
  • 1/2  teaspoon salt
  • 1/2  teaspoon pepper

Salad

  • 1 1/2  pounds red potatoes (5 medium), scrubbed and cut into 1-inch pieces
  • Salt
  • 1  pound green beans, trimmed and cut into 1 1/2-inch lengths
  • 2  heads Bibb lettuce, torn into bite-size pieces
  • 2  (7-ounce) foil pouches solid white tuna, flaked
  • 1  pint cherry or grape tomatoes, halved
  • 6  hard-boiled eggs, peeled and quartered
  • 1/2  cup Niçoise olives

Directions

  1. For the dressing: Shake all of the dressing ingredients together in a jar with a tight-fitting lid; shake vigorously to recombine before using.
  2. Bring 4 quarts water, the potatoes, and 1 teaspoon salt to a simmer in a large pot over medium-high heat and cook until tender, about 8 minutes. Transfer the potatoes to a bowl using a slotted spoon (reserve the boiling water). Toss the cooked potatoes with 1/4 cup of the dressing and set aside to cool.
  3. Return the water to a boil, add the green beans, and cook until they are crisp-tender, about 4 minutes. Drain the beans thoroughly, toss with 1/4 cup of the dressing, and refrigerate to cool.
  4. Toss the lettuce with 1/4 cup of the dressing and arrange in a bed on a large platter (or individual plates). Arrange the cooled potatoes and green beans in rows over the lettuce. Toss the tuna with 1/4 cup of the dressing and arrange in a row over the lettuce. Toss the tomatoes with 3 tablespoons of the dressing and arrange in a row over the lettuce. Garnish with the eggs and olives and drizzle with the remaining dressing.

One comment

  1. […] the fact that we also have a ton of lettuce from our CSA to use! I was already planning on making salad niçoise sometime this week, but then I thought I could incorporate the flank steak into a main-dish salad […]



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