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salade niÇoise

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

The combination of this salad is exactly what summer is all about; fresh and healthy with layers of yumminess!

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yield 2 servings
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For salade niÇoise

  • VINAIGRETTE
  • 1 sm
    clove garlic, pressed
  • 1 1/2 Tbsp
    freshly squeezed lemon juice
  • 1 1/2 Tbsp
    raspberry wine vinegar (substitute red wine vinegar)
  • 1/2 Tbsp
    dijon mustard
  • 1 tsp
    herbes de provence
  • 1/4 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/4 c
    extra virgin olive oil
  • 1 lg
    anchovy filet, finely chopped
  • 1 tsp
    honey, or to taste
  • SALAD
  • 2 lg
    hard-boiled eggs, sliced
  • 1/2 c
    baby potatoes, cooked and halved or quartered
  • 6 oz
    green beans, cooked and cut in thirds
  • 1/2 c
    red onions, sliced (lyonnaise cut)
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 sm
    butter lettuce leaves (substitute boston), washed and pat dried
  • 1/2
    english cucumber, thinly sliced
  • 1/2 c
    cherry tomatoes, halved
  • 1/4 c
    red peppers, thinly sliced and halved
  • 1/4 c
    yellow peppers, thinly sliced and halved
  • 1 can
    (6 oz.) oil-packed tuna, drained
  • 2 Tbsp
    capers, rinsed and drained
  • 1/4 c
    niçoise olives, (substitute kalamata or black olives), drained
  • 2 lg
    anchovy filets, cut into 1/4-inch pieces

How To Make salade niÇoise

  • 1
    VINAIGRETTE:
  • 2
    In a small bowl, add pressed garlic, lemon juice, wine vinegar, mustard, Herbes de Provence, and freshly ground pepper.
  • 3
    In a slow steady stream, add oil whisking constantly.
  • 4
    Add anchovy pieces and whisk; taste and adjust if necessary.
  • 5
    Add honey, whisk again, cover and transfer to the fridge for 1 ½ hours.
  • 6
    SALAD:
  • 7
    Boil the eggs and when they’re done, plunge them in an ice water bath; set aside.
  • 8
    One hour before serving, start boiling the potatoes in salted water for 10 to 12 minutes or until just tender.
  • 9
    When they’re done, drain and wait a few minutes before cutting them in half; set aside to cool.
  • 10
    Bring a pot of salty water to a boil. Add green beans and set the timer for 2 minutes.
  • 11
    Remove from the heat and plunge them in an ice water bath to stop them cooking. Let them sit there for 10 minutes to cool off, drain and set aside.
  • 12
    In a small bowl, add onion slices. Pour on lemon juice and water; toss to coat. Marinate them for 5 minutes; drain and set aside.
  • 13
    Take the vinaigrette out of the fridge and let it get to room temperature while assembling the salad.
  • 14
    To assemble... On 2 large plates, place a few lettuce leaves to cover. Evenly add cucumber slices, potato halves, cherry tomatoes, green beans, red onion slices, bell peppers, tuna chunks, sliced hard boiled eggs, capers, olives, and anchovy pieces.
  • 15
    Drizzle on some vinaigrette and serve immediately.
  • 16
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/EfI7TeJGdYA
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