Simple, fabulous Salade niçoise
It is starting to warm up here in southern Ontario after a long cold winter. At the first sign of spring, Canadians break out the shorts and sandals and blow the dust off the barbecue cover. It's also time for another warm weather favourite--salads. On one balmy night, I had a hankering for Salade niçoise. Although I didn't have all of the required ingredients, I thought I would throw together my own version of the salad. Besides, what makes a 'traditional' Salade niçoise is hotly disputed by enthusiasts. (For the record, Julia Child's version is here.)
Depending on who you ask, Salade niçoise ingredients may contain tuna, tomatoes, green beans, olives, eggs, and any assortment of extras such as capers, anchovies, and onions. The ingredients are then arranged on a few leaves of crisp lettuce. My version, which made enough for three moderate servings (or two large dinner-sized servings), contains the following:
Salade niçoise dressing (about 2-3 servings)
Note: Do not refrigerate the dressing, as doing so causes the olive oil to congeal. If you must refrigerate it, bring it to room temperature again before using.
Depending on who you ask, Salade niçoise ingredients may contain tuna, tomatoes, green beans, olives, eggs, and any assortment of extras such as capers, anchovies, and onions. The ingredients are then arranged on a few leaves of crisp lettuce. My version, which made enough for three moderate servings (or two large dinner-sized servings), contains the following:
- 6 oz can of chunk light tuna
- 1.5 large ripe tomatoes, quartered
- generous handful of green beans, cooked
- 2 medium potatoes, cooked and cubed
- 2 hard-boiled eggs, halved
- 1/4 cup olives
- leaves of Romaine lettuce
Salade niçoise
Salade niçoise dressing (about 2-3 servings)
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
- Mix the olive oil, vinegar, garlic, and mustard.
- Drizzle over salad and serve immediately.
Note: Do not refrigerate the dressing, as doing so causes the olive oil to congeal. If you must refrigerate it, bring it to room temperature again before using.
