David Scott Allen Provencal Recipes Salad Taste: Food & Drink

Salade Niçoise Tastes of the Mediterranean

Name: Salade Niçoise
Total time: 10 min
Yield: 4 people
Ingredients: 1 head leaf lettuce, leaves separated (washed and patted dry); 2 6.5 oz cans tuna (packed in olive oil ); 1/2 lb haricots verts (blanched in salted water, then chilled ); 12 new potatoes (cooked whole and chilled ); 24 Grape tomatoes; 4 hard boiled eggs (quartered ); 24 pitted kalamata olives ((we can never find Niçoise olives!) ); 4 tsp non-pareil capers; 4 basil leaves (cut in chiffonade (very thin strips) ); 2 tbsp chopped fresh flat-leaf parsley; 8 anchovy filets; 2 tbsp Lemon juice; 3 tbsp Extra virgin olive oil; 1 1/2 tsp Dijon Mustard; Salt; Freshly ground pepper

David Scott Allen — November 10, 2016

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Salade Niçoise #TastesofProvence @CocoaandLavender

One has to admit that salade composée rolls off the tongue slightly better than “meal-sized salad.”

The salad Niçoise might just be the foundation for thousands (or is it millions?) of fully-loaded meals with a few greens, but nothing compares with the flavours of Nice artfully arranged on a plate. David explores the perfect hard-boiled egg and his variation of salad Niçoise in his recipe below. For the original Cocoa & Lavender blog post click here.

Salade Niçoise

A lovely collection of fresh potatoes, tomatoes, olives, beans, herbs, and tuna on a delightful bed of crisp green lettuce dressed with a light and tangy vinaigrette and anchovy filets.

CourseSalad
CuisineFrench, Provencal

Servings	Prep Time
4 people	10 minutes

Servings	Prep Time
4 people	10 minutes

Salade Niçoise

A lovely collection of fresh potatoes, tomatoes, olives, beans, herbs, and tuna on a delightful bed of crisp green lettuce dressed with a light and tangy vinaigrette and anchovy filets.

CourseSalad
CuisineFrench, Provencal

Servings	Prep Time
4 people	10 minutes

Servings	Prep Time
4 people	10 minutes

Ingredients

1 head leaf lettuce, leaves separated washed and patted dry
2 6.5 oz cans tuna packed in olive oil
1/2 lb haricots verts blanched in salted water, then chilled
12 new potatoes cooked whole and chilled
24 Grape tomatoes
4 hard boiled eggs quartered
24 pitted kalamata olives (we can never find Niçoise olives!)
4 tsp non-pareil capers
4 basil leaves cut in chiffonade (very thin strips)
2 tbsp chopped fresh flat-leaf parsley
8 anchovy filets
2 tbsp Lemon juice
3 tbsp Extra virgin olive oil
1 1/2 tsp Dijon Mustard
Salt
Freshly ground pepper

Servings: people

Instructions

Arrange lettuce leaves on 4 dinner plates.
Divide the tuna into 4 portions and place on one side of each plate.
Arrange the green beans, potatoes (halved or quartered), grape tomatoes (halved, if desired), hard-boiled eggs and olives around the tuna, then sprinkle with capers, basil and parsley.
Top with 2 anchovy filets per salad.
Whisk together the olive oil, lemon juice, mustard, salt and pepper.
Drizzle over the salad and serve.

Please share this with friends and family.

Tags:Eggs,Olives,Salade Niçoise,Salads,Tuna

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!