An essential ingredient in the classic Salade Nicoise is nicoise olives. Trouble is, I don’t like olives. If you do, please go right ahead and add them. But this version suits me fine, because even without the olives it’s got a lot going on: the tuna is meaty and silky, the hard boiled egg and potatoes are creamy, the green beans are fresh and crisp-tender, the tomato is juicy and slightly sour, and the dressing is tangy with just a hint of sweet.
For the tuna, you have a number of choices, basically on three levels:
- At the highest level in terms of quality (and price) is fresh tuna steak, seared on the outside, rare on the inside, and thinly sliced and shingled over the salad. I’ll do this if I’m making this salad to share with John on a summer evening for dinner out on the deck.
- The most basic level is flaked tuna from a can – nothing wrong with this at all. Just make sure to get a good quality tuna (I like Genova brand), and definitely oil-packed, not water-packed.
- Most often I go the middle route and use tuna fillets from a jar, just a tad more special than canned, and in nice large chunks that look pretty on the salad and have great texture.
This is the second in my main dish salad series.
For more salad ideas, see:
- #1: Baby Greens with Chicken and Goat Cheese
- #3: Chili Chicken Chopped Salad
- #4: Spinach Salad with Bacon, Egg, and Maple Vinaigrette
- And also check out my Salad Matrix.
Making this ahead, and what to do with leftovers:
- Several elements of this salad can be made ahead – and should be made at least far enough ahead to allow for cooling time. Blanch and cool the green beans, steam and cool the potatoes, and boil and cool the eggs. (To blanch green beans, bring a pot of salted water to a boil, add the beans, and cook 3 to 4 minutes depending on how thick the beans are. Drain the beans then immediately plunge them into ice water. When the beans are cold, remove them from the ice water and blot them dry.)
- The vinaigrette can be made ahead and kept chilled until needed. Vinaigrette will solidify in the fridge so take it out an hour or so ahead and let it come to room temperature. If you forget to do this, you can warm it quickly by dunking the (tightly closed) container of dressing into a larger bowl partially filled with hot water, letting the water come up just to the level of the top of the dressing. Let the dressing sit in this water bath until it loosens, changing out the water if needed to keep it hot enough. Once it’s loose enough to move, shake the dressing to re-emulsify it.
- To assemble the salad ahead (if packing it for a picnic or office lunch), combine all ingredients except the dressing. When you’re ready to eat, add the dressing and toss the salad.
- Once the salad has been dressed, enjoy it right away, no leftovers.
Not Quite Nicoise Salad
January 29, 2020
: 1, easily multiplied
Ingredients
- For each salad:
- 1½ ounces mesclun or baby lettuce mix, about 4 cups loosely packed
- 2 tablespoons Basic Vinaigrette, plus additional to taste
- Kosher salt
- 3 ounces cooked tuna, sliced, chunked or flaked
- 1 hard boiled large egg, peeled and cut in half
- 3 ounces steamed baby potatoes
- 2 ounces blanched green beans
- ½ a medium tomato, cut into wedges
Directions
- Step 1 Make the Basic Vinaigrette.
- Step 2 If your mesclun is not pre-washed, wash and dry it. Put the lettuce in a large mixing bowl or salad bowl. Drizzle the lettuce with 1 tablespoon of the vinaigrette and sprinkle with a little kosher salt. Toss the lettuce and dressing together, thoroughly coating each leaf with a light sheen of dressing. Transfer the dressed lettuce to a serving bowl.
- Step 3 Arrange or scatter the tuna, egg, potatoes, beans and tomato over the lettuce and drizzle the remaining tablespoon of dressing over the toppings.
- Step 4 Serve the salad with additional dressing on the side.
If you liked this post, share it!
