Salad Nicoise
Salad Nicoise is a delicious, refreshing and traditional French salad from Nice in the Provence-Alpes Cote d'Azur region. Originally it was made with only raw vegetables to celebrate the fresh seasonal ingredients from the markets. My version includes cooked potatoes for a more substantial meal on its own.
Equipment
- hand blender
Ingredients
- 250 g fresh tuna steak or tinned tuna pieces in salt water
- cooking spray
- 2 tomatoes, cut into wedges
- 1 baby lettuce, torn into pieces
- 2 hard boiled eggs, peeled and quartered
- 60 g salt-cured olives
- 200 g green beans, cleaned, cooked (10-12 minutes)
- 4 small to medium-sized potatoes, boiled, peeled and cut into quarters
- salt and pepper to taste
- 60 ml olive oil extra virgin
- 1 garlic clove, peeled and minced
- 20 ml fresh lemon juice
- 20 ml Dijon mustard
- 1 anchovy filet (optional)
Instructions
- If you are using fresh tuna, seal the tuna steaks on each side for 1 to 2 minutes using a hot pan which was sprayed with cooking spray. It all depends on the size and sickness of your tuna steak, but you just want the outside to be cooked and the inside still to be raw. Skip this step if you are using tinned tuna.
- Cut the sealed tuna steaks into thin slices.
- Blend the olive oil, garlic, lemon juice, mustard, salt, pepper and anchovy filet (optional) until smooth.
- Arrange the lettuce, tomatoes, eggs, beans, potatoes, olives and tuna on a large plate. Drizzle the dressing over this just before serving with some fresh baguette.
- Tip: Sometimes I add marinated artichokes, sliced baby marrows or sweet peppers cut into stripes.