You gotta love a Nicoise salad; Yes, it’s the expensive salad on the menu but you get a lot more for the buck than a side salad. There are tons of vegetables in it, so it’s relatively healthy. And along with the potatoes and tuna, it’s the type of salad you can eat as the main course! Not to mention it’s a gorgeous salad to look at! Give the recipe below a try and then send a picture to adayinthebite@preppedandpolished.com. Enjoy!
Nicoise Salad: lettuce, tomato, onion, peppers, radishes, celery, tuna, anchovies, olives, potatoes, capers, and basil
Salade Nicoise
Author: The Cambridge School of Culinary Arts
Recipe type: Salad
Cuisine: French
Prep time:
Total time:
Serves: 8
Nicoise Salade is a fresh, flavorful, delicious salad.
Ingredients
- 1 head Boston Bibb Lettuce, cleaned and torn
- 4 tomatoes, seeded and quartered
- ½ red onion, thinly sliced and soaked in cold water for 10 minutes
- 1 sweet red bell pepper, sliced
- 8 radishes, sliced or quartered
- 4 ribs celery from the heart, thinly sliced
- 1 (6.5 oz) can tuna in olive oil, drained
- 8 anchovy fillets
- 3 hard cooked eggs
- 10 Nicoise olives
- 6-8 small red potatoes, boiled then sliced or cut into wedges
- 3 TBS capers, rinsed
- 12 fresh basil leaves, torn by hand or chiffonade
- Dressing:
- 2 garlic cloves, peeled and halved
- 2 TSP Dijon style mustard
- 2 TBS red wine vinegar
- 6 TBS extra virgin olive oil
- Salt and pepper to taste
Instructions
- To make the dressing, rub the sides of a small bowl with the garlic and discard the cloves. Add mustard, salt, pepper, and vinegar to bowl and whisk. Slowly whisk in olive oil to form an emulsion. Adjust seasonings.
- To assemble salad, lightly dress each of the salad components separately. Arrange the components in an attractive pattern on a platter. Serve with additional dressing on the side.
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