Classic Salade Niçoise
Use good quality tuna packed in oil, not water, for the best flavor. This serves four as a main dish. Pairs nicely with a crisp white such as a sauvignon blanc or a rose.
Ingredients
- 1/2 cup olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon mustard
- 1 teaspoon dried thyme
- Coarse salt ground black pepper
- 1 lb. Yukon gold or new potatoes quartered
- 2 tablespoons dry white wine
- 2 tablespoons chicken or vegetable stock
- 2 tablespoons chopped parsley
- 1 tablespoon minced shallot salad
- 1 cup about 6 ounces, cooked green beans
- 1 cup halved cherry tomatoes
- 4 ounces butter lettuce arugula or other greens
- 1/2 cup pitted black olives such as kalamata or Niçoise
- 3 or 4 hard-boiled eggs roughly chopped or quartered
- 12 anchovy fillets
- 7 oz. can tuna packed in olive oil
Instructions
- Prepare the vinaigrette:
- In a small bowl or jar, mix the lemon juice, olive oil, thyme, two pinches of salt, coarse ground pepper and shake or whisk together until emulsified. Set aside until needed.
- Prepare the potato salad:
- Steam or boil the potatoes just until tender. Cut into bite-sized pieces while still warm and toss gently with the white wine and stock. After a few minutes, toss again.Toss half the vinaigrette with the potatoes, chopped parsley and shallots.
- Finish the salad:
- Arrange the cooked green beans, tomatoes, lettuce, hard-boiled eggs and olives in a bowl. Toss with the vinaigrette. Arrange the elements onto four plates, top each with the anchovies and tuna.