Classic Nicoise Salad
Every summer we try to duplicate this amazing Nicoise salad eaten by the ocean. Here’s a recipe (slightly altered) from the Food Network. Click here for the original recipe.
- 1 pound potatoes, sliced 1/3 inch thick
- Kosher salt
- 2 T dry white wine
- 10 ounces green beans
- 4 eggs
- 1/4 cup white wine vinegar
- 2 T minced onion or shallot
- 2 tablespoons dijon mustard
- 1 tablespoon chopped fresh thyme or other fresh herbs
- Freshly ground pepper
- 3/4 cup extra-virgin olive oil
- 8 cherry tomatoes, halved or quartered
- 1 head lettuce, leaves separated
- 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
- 1/2 cup nicoise or kalamata olives
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool.
- Place the eggs a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Bring a saucepan of water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool. Drain.
- Make the dressing: Whisk the vinegar, onion or shallot, mustard, fresh herbs, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard boiled eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, green beans, hard boiled eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with dressing and top with olives.