What is a Niçoise Salad? Well, you know how we say a New York pizza or a Philly Cheesesteak? Well, Nice is a town in France, and this would be their classic salad.
Stretch your mind for a moment. This salad includes seasonal food from that region. Of course, we are not in Nice, France, but for me, as close to the real thing the better. This region is known for lemons, olives, anchovies, tuna, tomatoes, green beans and potatoes.
The first time I had this was when a local restaurant opened up and the owner was a couple. She was a local girl and he was from France. Their food was so clean, crisp, fresh. I loved that place so much. Their baked goods were awesome! It just made me want to go to France so bad. Yet, here I sit. I still haven’t been, but my eldest son did a year and a half ago. He is such a good kid, he sampled what I wanted to sample and he looked for one of my favorite artists while he was there, Camille Claudel. But I digress. Salad is what you want to know about.
So, first thing’s first. Any vegetables used in this recipe that you need cooked or blanched, we need to do that first, so the produce can cool to room temperature. The dish is always presented as such. Each ingredient laid out in its own section over a bed of lettuce.s
- 1 bag arugula (rocket)
- green beans, blanched
- 1 tomato, sliced
- olives (typically, Niçoise olives, but I am using Spanish and Kalamata)
- 2 hard-boiled eggs, sliced
- some baby red potatoes, boiled and cooled
- carrots, sliced and blanched
- yellow bell pepper, sliced
- tuna, cooked and/or anchovies
- 2 lemons, juiced
- 1/4 cup extra virgin olive oil
- salt and pepper to taste,
- 1 garlic cloves, crushed
- In a large bowl, place the arugula.
- Gently arrange each of the ingredients on top of the lettuce.
- In a small bowl, whisk the lemon juice, garlic, salt and pepper. Carefully, pour the olive oil into the mix.
- Serve with dressing on the side.
Yields: 2 servings