Nicoise Salad (French salad with tuna)
Use the best tuna you can get, in oil not spring water!
- 8 baby/chat potatoes (Note 1)
- 120g/ 4 oz green beans , trimmed
- 2 tomatoes , each cut into 8 – 10 wedges
- 1/2 baby cos lettuce (romaine) , cut or torn into large bite size pieces
- 3 hard-boiled eggs , peeled and quartered
- ¾ cup/ 100g unpitted black olives (Note 2)
- 250 – 300g/ 8 – 10oz canned chunk tuna in oil , drained and broken into large chunks (Note 3)
LEMON NICOISE DRESSING:
- 1 1/2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 small garlic clove , minced/grated
- 1/4 tsp salt
- 1 tsp Dijon mustard
- Pinch black pepper
Dressing: Shake ingredients in a jar.
Cook ptoatoes: Boil potatoes until tender. Drain and leave to fully cool. Slice into halves.
Blanch beans: Boil green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.
ASSEMBLE THE SALAD:
Arrange the cos leaves on a large, wide plate.
Scatter and layer the remaining ingredients artfully around the plate, finishing with the eggs, olives and chunks of tuna. Drizzle with dressing over and serve!
2. Olives – Get the best olives you can find. Unpitted kalamata, Ligurian or Nicoise olives in brine or oil are best.
3. Tuna – Not all tuna is created equal! Tuna in oil trumps tuna in spring water.
– Instead of tuna, anchovies are common and arguably more traditional. Use around a dozen draped over the salad. Modern versions often turn the salad into a seafood meal by serving a whole seared, rare tuna steak on top of the salad.
– Other vegetables sometimes seen in a Nicoise salad: Cucumber, capsicum, artichokes, broad bean (fava beans), red onion, eschalots, radishes. Soft herbs are also sometimes included such as parsley or basil.