Nicoise Salad, or Salade Nicoise is a delectable, customary, bright, summer salad originating from Nice in the Provence-Alpes-Côte d’Azur region in France. Typically, utilizing produce from the open markets and balanced with distinctive Provencal seasonings.

Commonly known as Salade Nicoise, this classic salad is in harmony with the cooking style of the invigorating, sunny city of Nice in Provence. With respect to this traditional dish and to yourself as well, it should only be prepared with the freshest available ingredients.

Allow the warmth of France’s sunny Côte d’Azur to come alive on your plate by taking pleasure in this crudités salad which characteristically includes tomatoes, anchovies, black olives, capers, French beans and lemon juice. C’est Magnifique!

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Ingredients:

Lemon Vinaigrette

• 1/2 cup lemon juice
• 3/4 cup extra-virgin olive oil
• 1 medium shallot, minced
• 1 Tbsp minced fresh thyme leaves
• 2 Tbsp minced fresh basil leaves
• 2 teaspoons minced fresh oregano leaves
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper

Salad

• 2-3 cans of tuna, drained…may use freshly grilled tuna, sliced
• 6 hard boiled eggs, peeled and either halved or quartered
• 10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
• Salt and freshly ground black pepper
• 2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
• 3 small ripe tomatoes, cored and cut into eighths
• 1 small red onion, sliced very thin
• 8 ounces green beans, stem ends trimmed and each bean halved crosswise; blanched
• 1/2 cup roasted red peppers
• 1/4 cup niçoise olives
• 2 Tbsp capers, rinsed and/or several anchovies (optional)

Directions:

• In a medium sized bowl, whisk together lemon juice, oil, shallot, thyme, basil, oregano, and mustard. Season to taste with salt and pepper and set aside.
• Place potatoes in a large pot and cover with 4 quarts of cold water. Bring to a boil. Add 2 tablespoons salt and cook until potatoes are tender, 5 to 8 minutes. Drain.
• Toss warm potatoes with 1/4 cup vinaigrette; set aside.
• While the potatoes are cooking, in a separate pot, add a quart of water and 1 1/2 teaspoons of salt. Bring to a boil.
• Add the green beans to the pot. Blanch until tender but still a little firm, about 3 to 5 minutes.
• Remove the beans from the pot and place in ice water to stop the cooking. After about 30 seconds, drain the beans. Toss the beans in 3 tablespoons of the vinaigrette and add salt and pepper to taste.
• While potatoes and green beans are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated.
• Arrange bed of lettuce on a serving platter
• Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce.
• Toss tomatoes, red onion and red peppers in 3 tablespoons vinaigrette; add salt and pepper to taste in bowl; arrange tomato/onion/red pepper mixture on the lettuce bed.
• Arrange the  potatoes and green beans in mounds at edge of lettuce bed.
• Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed.
• Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

Makes 2 generous entree or 4 small side dish servings