Salad Nicoise

21 February


Here is a photo journal and recipe of my Salade Nicoise preparations.. the vinaigrette.. so yummy! I really kept close to the recipe except for the anchovies. While I love anchovy's.. my youngest freaked a little at the notion of me putting scaly little fishes across my salad. Other than that.. it's a pure Julia Child classic! :) Definitely make this salad.. it has a few components that you can make ahead of time so that the recipe doesn't seem so daunting for a cooking newbie. 

*For those of you with egg allergies, you can easily omit the hard boiled eggs.
*For those of you with fish allergies, canned or fresh chicken works too!
The end result will still be amazing!  Buon Appetito! 

Salad Nicoise
Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. 
Ingredients
1 head of Boston Lettuce, large, washed and dried (I used Butter lettuce)
1 cup fresh green beans, trimmed, blanched
3 or 4 fine rip red tomatoes,quartered and seasoned before serving (I used cherry tomatoes)
8 to 10 ounces oil-packed tuna, drained and flaked (*Note; For those with a fish sensitivity, chicken works just as well)
2 cups French potato salad (recipe follows)
4 hard-boiled eggs, halved lengthwise
2-3 flat anchovy filets packed in oil
1/2 cup black Nicoise-type olives
3 or 4 Tbs. capers
Olive oil for drizzling
Salt and pepper, to taste

French Potato Salad
5-6 white potatoes, cooked to fork tender
1-2 Tb olive oil
1 Tb white wine vinegar
Salt and pepper, to taste
Flat leaf parsley, chopped

Instructions
Shortly before serving, line a large, wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.
Toss the green beans in a mixing bowl with a little olive oil and salt.
Drizzle a spoonful or two of the dressing over the tomatoes.
Season the tuna lightly with a spoonful or two of dressing.
Place the potatoes in the center of the bowl or platter; mound the beans, the tomatoes and tuna.
Ring the salad with the eggs and anchovy.
Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.

French Potato Salad:
Boil potatoes to fork tender.
Allow to cool for a few minutes and slice potatoes. Dress with drizzle of olive oil, salt, pepper, 
1 Tb white wine vinegar and chopped parsley.











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