Salade Niçoise
Salade Niçoise is a classic French dish that originated from the coastal city of Nice. The dish is a delicious salad that incorporates a variety of fresh and flavorful ingredients into a mouthwatering dish that is perfect for any meal. The combination of herbs, vegetables, tuna, and olives creates a perfect balance of flavors that is both satisfying and tasty.
The history of Salade Niçoise dates back to the early 20th century. The dish was first made by fishermen who would catch fish in the morning and then put them in their baskets alongside local vegetables and herbs. The salad was traditionally made without lettuce, as it was not a common ingredient in the region at the time. Over time, variations of the salad have emerged, with many people now including lettuce in the recipe.
There are many different ingredients that can be incorporated into a Salade Niçoise recipe. The traditional ingredients include cherry tomatoes, green beans, black olives, hard-boiled eggs, and tuna. Other ingredients that can be added include artichoke hearts, red onions, capers, and basil. It is important to use fresh and high-quality ingredients to ensure that the dish is as flavorful as possible.
The first step in making a Salade Niçoise is to start by preparing the vegetables. The green beans should be trimmed and blanched in boiling water for a few minutes until they are tender. The cherry tomatoes should be halved, and the red onions should be thinly sliced. Once the vegetables are prepared, they should be arranged on a platter or in a large salad bowl.
Next, the tuna should be drained and flaked into small pieces. The hard-boiled eggs should be peeled and sliced into quarters. The olives should be pitted and roughly chopped. These ingredients should then be added to the platter or bowl with the vegetables.
To make the dressing, mix together extra virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper to taste. Drizzle the dressing over the salad and toss gently to combine.
Salade Niçoise is a versatile dish that can be served as a main course or as a side dish. It is perfect for picnics or potluck dinners and is ideal for those who are looking for a healthier meal option. The combination of fresh vegetables, tuna, and olives makes this salad a great option for those who are watching their waistline.
In conclusion, Salade Niçoise is a delicious and healthy dish that has stood the test of time. This traditional French salad is simple to make, uses fresh ingredients, and is packed with flavor. It is perfect for any meal and can be adapted to suit a variety of tastes. Whether you are looking for a light lunch or a filling dinner, Salade Niçoise is sure to satisfy your hunger and your taste buds.
Ingredients:
- 1 pound small new potatoes, halved
- 6 ounces haricots verts (French green beans), trimmed
- 3 large eggs
- 2 (5-ounce) cans oil-packed tuna, drained
- Salt and freshly ground black pepper
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 cup minced shallot
- 2 tablespoons capers, drained
- 1/2 cup Kalamata olives, pitted and halved
- 4 medium-sized ripe tomatoes, quartered
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh basil leaves
Directions:
- In a large pot of salted boiling water, cook the potatoes until tender, 15 to 18 minutes. Remove with a slotted spoon and set aside.
- In the same pot, blanch the haricots verts until tender, 3 to 4 minutes. Remove with a slotted spoon and set aside.
- In a small pot, bring water to a boil over high heat. Add the eggs and cook for 10 minutes. Remove with a slotted spoon and run under cold water to cool. Peel the eggs and cut them into quarters.
- In a large bowl whisk together the vinegar, olive oil, shallot, capers, and salt and pepper to taste.
- Add the potatoes, haricots verts, tuna, eggs, Kalamata olives, tomatoes, parsley, and basil to the bowl with the dressing, and toss well to combine. Serve at room temperature.