A throwback version of an old favorite – Nicoise Salad. What a wonderful classic meal and a very European way to eat! Here it is with some of my favorite ingredients such as yellow wax beans, gold yukon potatoes and baby red leaf lettuce. All from my Talley Farms CSA box!
The key to making this salad wonderful is in the quality of the ingredients you use. Since you are showcasing each item in a very natural state, they each need to stand up on their own. That’s why I use super fresh vegetables, free range organic eggs and high quality tuna packed in olive oil. To top it off, the dressing must also rise to the occasion, and a classic French vinaigrette is the perfect match for this salad.
It is simple to prepare and easy to assemble. A few extra touches bring out the maximum flavor potential in each category. The beans and potatoes are boiled separately in the same pot of water saving on cleaning, and each are coated with a little butter, salt and pepper while still hot. The eggs are cooked to perfection using the “bring it to a boil, cover and turn off the heat for 10 minutes” process. It works perfect every time!
Serves 4
Ingredients
For the French vinaigrette (Makes about 3/4 cups):
- 1/2 cup sunflower oil
- 1/8 cup white balsamic vinegar
- 1/8 cup cider vinegar
- 1 teaspoons Dijon mustard
- 1 garlic clove, smashed
- 1/8 teaspoon mustard powder
- 1/8 teaspoon lemon zest or dried lemon rind
- Kosher salt and freshly ground black pepper
For the salad:
- 1 pound yukon gold potatoes
- 8 ounces yellow wax or green beans
- 3 tablespoons unsalted butter, divided (melted or at room temperature)
- 3 4.5-ounce cans tuna packed in olive oil, drained
- 4 large hard-boiled eggs, sliced
- 2 medium ripe tomatoes, quartered or several small tomatoes, halved
- 3 cups salad greens
Directions
- For the dressing: Combine the oil, vinegars, Dijon, and garlic in a blender or small food processor and blend until the dressing is thick and creamy (emulsified). Whisk in mustard powder, lemon zest, and a generous amount of salt and pepper. Adjust seasoning to taste.
- For the salad, place potatoes in a large stockpot and cover with a few inches of water. Add a generous amount of salt and bring to a boil. Cook until potatoes are tender and can easily be pierced with knife, about 10 minutes. Remove the potatoes with a slotted spoon and set aside to cool slightly.
- Return the water to a boil and add the beans. Cook until crisp-tender, 3 to 4 minutes. Remove beans with a slotted spoon (or drain through a colander) and set aside.
- Slice the potatoes crosswise into thin discs, toss with 2 tablespoons of butter, and season with salt and pepper. In a separate bowl, toss the green beans with remaining tablespoon of butter and season with salt and pepper. In another bowl, stir a few tablespoons vinaigrette into the tuna. Taste and add more until desired flavor is reached. Season with salt and pepper.
- Spread lettuce onto a serving platter. Arrange potatoes, beans, eggs, tomatoes and tuna over lettuce. Serve with remaining dressing on the side.
(Printable recipe can be found in my recipe index under Salads)