Salade Niçoise Tastes of the Mediterranean
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.
- 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
- Freshly ground pepper
- 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.