Dive into the vibrant flavours of the Mediterranean with a classic Nicoise salad!
This delightful dish brings together fresh ingredients like crisp greens, tender potatoes, and oily tuna, all topped with briny olives and a tangy vinaigrette. Lovely for a light summer meal or an elegant lunch, this Nicoise salad captures the essence of the French Riviera in every bite. Enjoy a taste of Provence, no matter where you are!
Yield 2
Mis en Place
Mixed Greens,
*bib, baby gem, red leaf, mache etc.
Tuna, in olive oil drained
Baby Potatoes, boiled and seasoned with olive oil, salt and pepper
Green String Beans, blanched and seasoned with olive oil ,salt and pepper
Olives, perferably pitted
Radishes, French breakfast variety
Cherry Tomatoes, sliced in half
Egg
Optional: Anchovy Filets
Dressing
4-5 Tbsp. Olive Oil
1 Tsp. Dijon Mustard
2 Tbsp. Lemon Juice
1 Tiny Garlic Clove, minced
1 Tsp. Capers, chopped finely (optional)
1 Tsp. Fresh Summer Thyme or Parsley, chopped
1/2 Tsp. Kosher Salt
Freshly Ground Pepper
Prepare Dressing
Whisk ingredients in a bowl together and set aside until ready to use.
Prepare Egg
Boil egg for 7 minutes to obtain a soft boil, then place in a cold water bath to prevent further cooking.
*This will also make it easier to peel.
Assembly
Lay mixed greens on serving plate and section each ingredient around the circumference topping last with the oily tuna.
Drizzle dressing over top and toss lightly once ready to eat.
Serve with a little baguette!
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