kinda classic nicoise salad

Traditionally, real anchovies and canned (though higher-end oil cured tuna) is used.  I rarely incorporate either one of those, though I could see making it that way for a weeknight meal.  Instead, use a little anchovy paste for in the dressing, and thinly sliced pepper crusted tuna steaks for the salad.

Salade Nicoise

serves 6

  • 4-6 hard-boiled eggs, peeled and halved

  • 1 pound fresh tuna,

  • 1/2 cup Nicoise olives

  • 1 small purple onion, sliced thinly

  • 1 1/2 pounds green beans, cooked

  • 1 pound small new potatoes, boiled and halved

  • 6 oz quartered artichoke hearts

  • bib or red leaf lettuce for lining platter

  • I teaspoon anchovy paste

  • Very good quality Balsamic vinegar and extra virgin olive oil OR

  • Vinaigrette of choice

Line a large serving platter with the lettuce. Arrange the ingredients in a pattern similar to the above image.  Whisk anchovy paste into 3 tablespoons of olive oil and drizzle on top.  Then drizzle vinegar as well.  

I almost always order a Tuna Nicoise salad if I see it on the menu. Here's a good one from The Nautilus in Miami. I liked the roasted tomato addition.

I almost always order a Tuna Nicoise salad if I see it on the menu. Here's a good one from The Nautilus in Miami. I liked the roasted tomato addition.

 

 

 

Recipes, Lunch, DinnerDena Regertuna, tuna nicoise, saladComment