Salade nicoise

This is a salad that eats like a meal!  The first time I had a salade nicoise was at the restaurant in the J. Paul Getty Museum  in L.A.  They served it with fresh grilled Ahi tuna,  I thought I had died and gone to heaven.  Jocelyne who is French says that this dish is traditionally served with canned tuna.  Either way, it is an amazing salad and so easy to make.  For the most part, you can prepare the ingredients ahead of time and plate it later as it should be served at room temperature.  I’ll inclued a recipe for 4 people.

  • 8 eggs – boiled
  • 4  medium sized potatoes- cut up and boiled
  • lots of green beans(don’t be stingy)- boiled as well
  • 4  tomatoes- cut into wedges
  • lots of lovely greens or lettuce cut up into bite size pieces
  • goes well with a balsamic dressing:  1-2 cloves of minced garlic, 1 Tbsp of dijon mustard, salt and pepper to taste,  1 tsp of dried thyme,  1/4 cup of balsamic vinegar, 3/4 cup of extra virgin olive oil , and a tsp of brown sugar. Put it all in a bowl and whip it up.
  • 2 tins of tuna
  • capers


The best way to boil eggs is to first put the eggs into the pot and then add hot tap water to the pot,  just enough to cover the eggs.  Put them on the burner at high heat and bring to a boil, let them boil for approximately 5 minutes then put a lid on the pot, turn off the heat and let it sit for another 10 minutes.  After that,  take the pot to the sink, drain the hot water  and run cold water over the eggs for a few more minutes. Leave them to sit in the cold water while you prepare the other Ingredients. When they are cool enough, peel and cut into halves.

When you boil the potatoes, be sure to add salt to the water and a nice touch would be to add a couple of cloves of crushed garlic. Do not over cook the potatoes.  They should still be firm but soft enough to put a fork through.  Drain and run cold water over them to cool down quickly as they will continue to cook and get soggy if you don’t.

Same goes with the green beans ( not the salt or garlic part) just the part about not over cooking the beans and cooling them down quickly.

When you’re ready , get 4 plates on stand by  then lay down your  greens.  Arrange the eggs, green beans, potatoes, and tomatoes in sections on each plate.  Put a half tin of tuna in the middle of each plate.  Sprinkle the capers all over the salad and then drizzle the dressing .

There you have it!  Enjoy with a nice Pinot Noir or what ever tickles your fancy! Bon Appetit 🙂

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