Summer Nicoise Salad

In Greece there is a traditional Village Greek salad, it is simple, and uses the classic Grecian staple vegetables, and of course, feta! Similarly, in France, there is the classic Nicoise Salad. It is a French bistro staple on a summer afternoon, just like the Village Salad is in Greece.

The Nicoise Salad started out as a simple salad for the poor, like ratatouille, but the salad became popular in the French Riviera in the summer. The popularity arose, having much to do with all the farm fresh vegetables, and with a touch of tuna and it eventually became popular worldwide. As put by Gordon Ramsay ,”it must be the finest summer salad of all!”

My version of the Nicoise salad was inspired by the traditional salad with some added touches.  I prepared this salad for a French dinner party, it was paired with savory traditional crepes, and a beautiful French based cheese display. We modernized the tuna portion of the salad and used fresh Ahi Tuna. You can also swap out the tuna for salmon, or any fish you prefer (much to the dismay of Nicoise purist!) The best part of the Nicoise Salad is that most often you will have all the items in your refrigerator and that is what makes this a easy summer-go-to!

This salad is gluten free, and if you remove the eggs, it is vegan and vegetarian. It is healthy and hearty enough for a main course and is one of the most beautiful salads with an assortment of flavors. 

Summer Nicoise Salad

Print Recipe
Serves: 4 Cooking Time: 1 hour

Ingredients

  • 1 lb of baby new potatoes or small fingerling potatoes
  • Salt
  • 10 ounces of thin french green beans trimmed
  • 4 large eggs
  • 2 shallots
  • 1 tablespoon of thyme
  • 1 teaspoon of tarragon
  • Pepper
  • 3/4 Cup of olive oil
  • 1 Cup of cherry tomatoes
  • 6 Heirloom easter egg radishes
  • 1 Head of Boston bib lettuce
  • 2 Cup of mixed greens
  • 2 Tablespoons of capers
  • 1 Cup of french olives or pitted kalamata work well

Instructions

1

Put potatoes on to boil add salt and boil, cook until tender

2

Drain and transfer into a large bowl

3

In a new saucepan add salt and green beans, cook until tender or bright green 3 minutes

4

Drain and plunge into cold water and cool

5

Place eggs into a saucepan and boil for 10 to 12 mins, drain and run under cold water and cool

6

Peel under cold water

7

In a blender add, shallots, mustard, thyme, tarragon, lemon juice salt and pepper to taste add olive oil slowly

8

Toss green beans and potatoes and place in the refrigerator

9

Clean the radishes and rinse the tomatoes

10

Divide the lettuce on a plate and add the greens in the middle

11

Arrange the dressed potatoes, and green beans

12

Peel and slice the eggs and arrange

13

Slice the radishes and tomatoes, olives and arrange

14

Add capers for color

15

Add tuna if desired

16

Dress the salad with olive oil and white balsamic or use the remainder of the tarragon dressing

17

Salt and pepper to taste

Notes

Dressing the potatoes and green beans adds a extra touch and flavor

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