Nicoise salad is originally from Nice , the beautiful city on the French Riviera , love holidaying here with its Mediterranean climate , Parisian Food & Fashion and its Marine lifestyles!
Nicoise , like so many French foods enjoyed , has changed a bit every where , to adapt to our tastes.
According to the original - Tuna , Onions, potatoes & Anchovy’s are a must !!
Here’s my adapted version
3Tablespoons red wine vinegar ( or lime juice)
3 Tablespoons extra-virgin olive oil
3 Tbsp finely red onions
2 Tbsp finely chopped fresh basil
1 Tbsp mix mediterranean herbs .
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 clove crushed Garlic
1 grilled / cooked tuna steak or 1 cans of tuna in oil (optional)
2 - 3 peeled and quartered hard boiled eggs (boiled for 5-7 mins )
1/2 cup of boiled cubed or baby potatoes .
2 medium heads Romaine lettuce or iceberg lettuce, torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into wedges or 1/2 cherry tomatoes
1/2 a cucumber peeled & diced .
1 small red onion, thinly sliced or spring onions
1/2 cup French beans, trimmed and cut into 2-inch pieces
2 Tablespoons of black olives
2 Tablespoons capers, rinsed
sea salt & freshly ground black pepper to taste
several anchovies (optional)
In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste.( store in small bottle ad its easy to shake well before adding to the salad & storing )
2 Marinate the washed & sliced onions in some of the vinaigrette
keep the onion slices in a small bowl , top with 1 Tbsp of the vinaigrette makes the less sharp to taste .
3 boil the potatoes,peel & cut them into 2.5 “ wedges While they are still warm and well
marinate in 1Tbsp of the vinaigrette.
4 Boil the green beans in salted water while the potatoes are cooking . Bring to a boil on high heat. Add the french beans to the boiling water. do not cover the pot here , helps to retain its fresh green colour and cook until tender but still firm to the bite, about 3-5 minutes (more or less, depending on the toughness of the beans).
Drain and rinse with cold or ice water to stop the cooking & adding a crunch to them , for half a minute in ice water.
5 To plate the salad -
Arrange on a bed of lettuce on a serving platter.
Cut tuna into 1/2-inch thick slices. place the tuna in center of lettuce.
Scatter the tomatoes and onions around the tuna.
Arrange the potatoes and green beans in heaps at the edge of the lettuce.
Arrange hard boiled eggs, olives, and anchovies (if used ) all around the lettuce .
6 Drizzle all with the remaining vinaigrette. Sprinkle with capers if using.
Serve immediately. Should be served slightly warm or at room temperature.
with some French roll ( optional )