Niçoise Salad

Niçoise salad is one of those whole meal salads that speak of summer. As can be understood from the name, its origin is the city Nice. There exist quite a few variants of the recipe. This is a “light” version I like very much. Light because I omit both boiled potatoes and green beans often present in the salad. Sometimes for extra indulgence I throw in a couple of mozzarella “bocconcini”, that aren’t exactly what comes to mind thinking of “light”, in matter of calories, but I love the white, soft texture and freshness they add to the whole. This salad is extremely rich and colorful, the perfect summer dish, with a glass of Provençale rosé, reflecting the warm and generous flavors of the South of France.

 

Ingredients

Salad

  • 3 generous handfuls mixed salad or lettuce
  • 2-3 anchovy fillet in extra virgin olive oil, drain the oil from fish
  • 200g tuna fillets in extra virgin olive oil, drain extra oil from the fillets
  • 2 medium sized tomatoes
  • 2 hard boiled eggs
  • 4-5 radishes
  • 1 red pepper
  • 1/2 cucumber
  • 1/2 small red onion, or 2 spring onions
  • handful dark French Niçoise or Italian taggiasca olives.
  • some fresh basil leaves for garnishing
  • some boiled potatoes and thinned green beens are often present in the recipe as capers. Then boil and drain the potatoes and green beans and cut to big pieces or leave the green beens whole. (both omitted in this recipe, as in summer I prefer a “lighter version”). Capers are present
    *if you add some of my beloved mozzarella fiordilatte “bocconcini”, it’s a good idea place them in the middle of the plate.


Vinaigrette

  • 5-6 tbsp extra virgin olive oil
  • 3-4 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 3tbsp chopped shallot
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh thyme
  • 1 tsp chopped fresh oregano
  • salt & freshly ground pepper to taste

 

Method

  1. Make the vinaigrette mixing together all ingredients in a bowl.
  2. Wash and drain the salad, and arrange it on to big serving plates.
  3. Wash and drain cucumber and tomatoes, and cut the tomatoes into wedges and the cucumber into thin slices and mix in with the salad
  4. Wash the radishes, cut of the greens and tops. Cut into fine slices.
  5. Peel the onion and cut into very thin slices.
  6. Remove the from the hard boiled eggs and cut into wedges.
  7. Distribute all ingredients gently in and over the salad. If you use small mozzarella “bocconcini”, you can place the in the middle.
  8. Drizzle the vinaigrette over the salad and serve.
  9. Garnish with some fresh basil leaves.

 

 

Serve salad with some good bread. The salad is great with a glass of fresh, crisp and dry Provençal rosé savoring the territory at 360° or as they say: “What grows together, goes well together”. The light and crisp Provence rosés are just so perfect to salads, and work well with a certain taste complexity as well. They add just the perfect flavor and acidity to them, without leaving a heavy after taste, and the alcohol levels are low. Check out that the acidity level of the dish should not be superior of that of your wine.

 

 

 

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