{"id":2605,"date":"2010-07-13T10:24:57","date_gmt":"2010-07-13T17:24:57","guid":{"rendered":"https:\/\/shescookin.com\/?p=2605"},"modified":"2020-07-12T15:04:23","modified_gmt":"2020-07-12T22:04:23","slug":"nicoise-salad","status":"publish","type":"post","link":"https:\/\/shescookin.com\/nicoise-salad\/","title":{"rendered":"Dreaming of the French Riviera… Ni\u00e7oise Salad"},"content":{"rendered":"

\"Nicoise<\/a><\/p>\n

Thrilled to find an abundance of fresh young green beans on our return from languishing on a lake in the hills of the Ozarks, I instantly envisioned a colorful Ni\u00e7oise salad filled with the flavors of the Mediterranean. How did I make the leap from freshly caught white bass, lightly coated with fine cornmeal, fried and served southern style with hushpuppies – to the south of France?<\/p>\n

Knowing that we have a trip planned for October to the South of France and then to Paris, I’ve been perusing travel guides and having great fun reading David Lebovitz’s entertaining tales of what it’s like living as an expat in Paris in My Life in Paris<\/em>. Plus, as a graduation present, the Young Baker is with her French teacher and a group of fellow students on a whirlwind tour of parts of France, Germany, and Italy and I’ve been following her itinerary closely. All this has found me yearning for the rustic flavors of the French countryside, but with temperatures creeping into the 90s and an unexpected call from our girl detailing their visit to a perfume factory in Nice, my food dreams shifted to the panoramic views of the seaside towns of the \u00a0C\u00f4te d’Azur\u00a0and to Provence and its cuisine of the sun.<\/p>\n

\"Bay<\/a><\/p>\n

All the farm fresh flavors of a Salad Nicoise sourced directly from our backyard garden, my vivid imagination, and strains of Edith Piaf \u00a0worked to transport me to the Bay of Cannes – give it a try, it’s the next best thing to being there \ud83d\ude42<\/p>\n

\"Components\"<\/a><\/p>\n

<\/div>
\n\t
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\"\"<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Dreaming of the French Riviera\u2026 Ni\u00e7oise Salad<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Prep Time<\/div>\n\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cook Time<\/div>\n\t\t\t\t
10<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Total Time<\/div>\n\t\t\t\t
30<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\tA colorful classic French composed salad popularized in America by Julia Child is filled with the flavors of the Mediterranean.<\/em>\t<\/div>\n\t
\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 4<\/span> servings<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t
Ingredients<\/div>\n\t\t\t\t
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    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcans albacore tuna*<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\thard-boiled eggs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsmall new red potatoes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tounces<\/span>\n\t\t\t\t\t\t\t\t\t\tharicot vert or young green beans<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tmedium head of butter lettuce<\/span>\n\t\t\t\t\t\t\t\t\t\tI used baby romaine from our garden<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tred onion<\/span>\n\t\t\t\t\t\t\t\t\t\tthinly sliced red onion<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tounces<\/span>\n\t\t\t\t\t\t\t\t\t\tsmall cherry or grape tomatoes<\/span>\n\t\t\t\t\t\t\t\t\t\tsliced in half<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tkalamata or nicoise olives<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcan sliced anchovies in oil or 2 tablespoons capers<\/span>\n\t\t\t\t\t\t\t\t\t\toptional<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
    \n\t\t\t\t\t\t
    Vinaigrette<\/div>\n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh lemon juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\textra-virgin olive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tdijon or honey mustard<\/span>\n\t\t\t\t\t\t\t\t\t\tI prefer honey mustard<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsmall shallot<\/span>\n\t\t\t\t\t\t\t\t\t\tminced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh basil<\/span>\n\t\t\t\t\t\t\t\t\t\tminced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\teach<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh thyme and oregano, minced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tor 1\/4 teaspoon each, dried<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSalt and pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tWhisk all ingredient in a small glass bowl; season to taste with salt and freshly ground pepper.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t
      \n\t\t
      Instructions<\/div>\n\t\t\t\t
      \n\t\t\t\t\t\t
        \n\t\t\t\t\t\t\t\t
      1. \n\t\t\t\t\t\t\t\t\t\t
        Bring potatoes and 4 quarts of water to boil in a large pot. Add 1 tablespoon of salt and cook until potatoes are tender, about 8 minutes. Remove from water with a slotted spoon and set aside. Allow to cool and cut into quarters.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      2. \n\t\t\t\t\t\t\t\t\t\t
        While the potatoes are cooking, wash the lettuce and tear into bite-sized pieces and arrange on plates. Place the tuna on top of the lettuce and arrange the quartered hard-boiled eggs, anchovies, tomatoes, and onions around it.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      3. \n\t\t\t\t\t\t\t\t\t\t
        After the potatoes have been removed from the pot, return the water to boiling, add the green beans and blanch for 2 minutes. Remove while still crispy because they continue to cook. Allow to cool. Add green beans to the salad and arrange the potatoes around the edge of the plate. Drizzle with vinaigrette.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
        \n\t\t
        Recipe Notes<\/div>\n\t\t

        Like Pan Bagnat<\/em>, which is basically a salade ni\u00e7oise sandwich, canned tuna packed in olive oil is traditionally used. Many foods of French origin that we enjoy have been adapted to American tastes and water-packed canned tuna and fresh grilled tuna are usually what is used here. Don't be afraid to experiment with any of the components, especially the vegetables - this salad provides the perfect opportunity to create a beautiful and colorful presentation of seasonal produce.<\/p>\n

        Vinaigrette adapted from Simply Recipes<\/a><\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

        \"Nicoise<\/a><\/p>\n

        \"Nicoise<\/a><\/p>\n