Classic Salade Nicoise
Not to toot my own horn, but I do a damn good salad, and Salade Nicoise is one of my favorites.
It originated in the South of France (I don’t know about you, but my Francophile ears go up immediately upon hearing South of France) and like any salad, there are many variations thereof.
Traditionalists argue that Salade Nicoise is a simple mixture of hard-boiled eggs, tomatoes, olives, anchovies, and olive oil. However, it is not unusual to find it topped with tuna, cooked veggies, potatoes, avocados, mushrooms, and all kinds of goodies.
The bottom line is you can add your favorite veggies and subtract anything that your palate doesn’t have a taste for, like anchovies (although I love them!)
It's perfect for lunch or a light dinner, packed with protein, and can we talk about the gorgeous veggies?
Plus the dressing is to die for, and can be used for any other salad recipe.
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RECIPE
CLASSIC SALADE NICOISE
Serves 2 (See visual recipe below)
Ingredients
6-8 Assorted baby potatoes, boiled and cut in halves
2 Eggs, hard-boiled and quartered lengthwise
20 French green beans (a.k.a., haricots verts), ends snipped
12 oz Ahi tuna steak(s), seared or you can substitute with Wild Planet wild albacore tuna
Coarse pink Himalayan salt (or Kosher sea salt) to taste
Fresh ground pepper to taste
1 stalk of organic romaine lettuce, chopped
8 ripe organic cherry tomatoes, halved
1/2 red onion, thinly sliced
1 small watermelon radish, thinly sliced (optional)
4 anchovy filets, cut into thin strips lengthwise or whole if you can stomach it
For the Dressing
¼ cup olive oil (<- this is my favorite olive oil for drizzling on salads and using sparingly-the taste is amazing!)
1/8 cup red-wine vinegar
1 TBS Dijon mustard
1 clove garlic, finely minced
1 tsp Olive tapenade (optional)
Directions
1. Hard boil the eggs and the potatoes.
a. Since we won’t be peeling the potatoes, scrub them thoroughly with a veggie brush to get the dirt off.
b. Place the potatoes and the eggs into a pot, cover with water, and add a generous pinch of salt.
c. Put the French beans in a bamboo steamer, place on top of the pot with the eggs and potatoes, and cover with lid.
d. Turn the flame on high until the water boils, then turn it down to a simmer.
e. Steam the beans for about 3-5 minutes until crisp-tender (they should still be bright green!), then uncover and remove from heat
f. Next remove the eggs, which should be hard boiled about 9-10 minutes after the water boils, and put them in a bowl of ice water for a few minutes, which will make peeling them much easier.
g. Continue cooking the potatoes for a few more minutes until they are fork-tender, about 12-15 minutes total.
2. While the pot is boiling, sear the tuna (if using fresh tuna).
a. Place a skillet over medium-high heat.
b. Massage the tuna with olive on all sides and season generously with salt and pepper.
c. Sear the fish in the hot skillet for approximately two minutes on each side, then transfer to a cutting board and slice.
3. Prepare the dressing by combining the olive oil, red-wine vinegar, mustard, garlic, and 1 teaspoon of salt in a small bowl, and whisking together until blended.
4. In a large mixing bowl combine the romaine lettuce, potatoes, tomatoes, onions, and olives. Add the dressing and mix everything together.
5. Place tossed salad down the center of a serving platter, then attractively arrange the watermelon radish, eggs, French beans, and anchovies. Lay the seared tuna on top and drizzle with any remaining dressing and olive tapenade before serving.
ABOUT THE AUTHOR: Victoria Gregory is an Integrative Nutritionist and founder of NEWTRITION NEWYOU. Her focus—whether with private clients, readers of her blog, or her followers on social media— is whole body wellness, incorporating whole-food nutrition, supplementation, exercise, toxin-free living, and mindset coaching. Victoria’s personal mission is to help make the world a healthier place, one person at a time, and she has helped thousands of people find joy and self-love through better eating habits and mindfulness. Learn more about Victoria.
