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Salad Niçoise – A Classic Salad for Summer!

Salad Niçoise – A Classic Salad for Summer!

Hot summer days can make meal prep a struggle. Salads that bring together the freshness of the season combined with pantry staples are a welcome option.

Salad Niçoise [nee-swahz; French nee-swaz]  is a beautiful summer salad said to have been created in Nice, France in the early 1900s. As with most classic dishes, there is an evolving that takes place through the generations. I looked through dozens of recipes from different decades and they all vary slightly. There are several common denominators in a Salad Niçoise – potatoes, haricots verts and tuna.

This version seems to have something for everyone including those unique ingredients, starting with the roasted potatoes and fresh haricots verts – elegant, slender green beans. They are teamed with crisp bell peppers, plump tomatoes, marinated artichoke hearts, sweet red onion and fruity Kalamata olives. To finish, tender tuna fillets are added and topped with tangy capers. Toss with your favorite vinaigrette or a simple drizzle of extra virgin olive oil.

Adding the roasted potatoes to the salad while they’re still warm brings an unexpected surprise to the salad. Roast them with olive oil, a bit of kosher salt and freshly cracked black pepper – easy and perfect.

The haricots verts are now more commonly found in markets than in years past. If you can’t find them opt for fresh green beans – selecting the smaller, slender beans. But please, nothing canned! Gently cook the beans in chicken stock with a touch of chervil,  just until tender.

For the tuna, look for whole fillets packed in olive oil – Tonnino jarred products are an excellent option. You can find them at most quality food markets or online. In a pinch, you can use canned white tuna.

All the makings of a simple and glorious feast!

Salad Niçoise

12 to 14 small Yukon gold potatoes, rinsed

1-1/2 tablespoons olive oil

1-½ teaspoons kosher salt, divided

1 teaspoon freshly cracked black pepper, divided

4 cups chicken stock

2 cups water

1 teaspoon dried chervil*

1 pound haricots verts, very thin French green beans

4 to 5 cups fresh mixed greens

4 to 5 small tomatoes, halved or quartered

½ cucumber, sliced

½ green bell pepper, sliced into thin strips

½ cup thinly sliced red onion

1 small jar marinated artichoke hearts, about 6.5 ounces

½ cup Kalamata olives, pitted

2 jars tuna fillets in olive oil, about 6.7 ounces each

2 tablespoons capers

*If you can’t find chervil, you can use parsley or tarragon.

For dressing, a drizzle of olive oil or your favorite Champagne or Balsamic vinaigrette.

Shaved Parmesan for garnish  if desired.

Line a rimmed baking sheet with foil. Toss the potatoes with 1-1/2 tablespoons olive oil and season with ½ teaspoon of the kosher salt and ½ teaspoon black pepper. Roast at 400-degree for 20-25 minutes or until the potatoes are tender when pierced with a knife.

Place the green beans in a medium saucepan and cover with the chicken stock and water. Stir in 1 teaspoon kosher salt, ½ teaspoon black pepper and the chervil. Bring the stock to a boil over medium heat, then cover and reduce the heat to a simmer. Cook for 12 to 15 minutes or until the beans are just tender. Drain the beans and rinse with cold water.

Place the mixed greens on a large platter. Arrange the potatoes, the beans, tomatoes, cucumber, bell pepper, onion, artichoke hearts and olives around the platter on top of the mixed greens. Lay the tuna fillets in the center and sprinkle the capers over the top.

Drizzle with olive oil or your favorite vinaigrette, garnish with shaved Parmesan if desired.

Salad Niçoise, courtesy of Preserving Good Stock

June 27, 2018
: 4

Niçoise is a beautiful summer salad said to have been created in Nice, France in the early 1900s. Layers of taste, textures and color - perfect for a any day!

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Ingredients
  • 12 to 14 small Yukon gold potatoes, rinsed
  • 1-1/2 tablespoons olive oil
  • 1-½ teaspoons kosher salt, divided
  • 1 teaspoon freshly cracked black pepper, divided
  • 4 cups chicken stock
  • 2 cups water
  • 1 teaspoon dried chervil (If you can’t find chervil, you can use parsley or tarragon.)
  • 1 pound haricots verts, very thin French green beans
  • 4 to 5 cups fresh mixed greens
  • 4 to 5 small tomatoes, halved or quartered
  • ½ cucumber, sliced
  • ½ green bell pepper, sliced into thin strips
  • ½ cup thinly sliced red onion
  • 1 small jar marinated artichoke hearts, about 6.5 ounces
  • ½ cup Kalamata olives, pitted
  • 2 jars tuna fillets in olive oil, about 6.7 ounces each
  • 2 tablespoons capers
  • For dressing, a drizzle of olive oil or your favorite Champagne or Balsamic vinaigrette
  • Garnish with Parmesan if desired
Directions
  • Step 1 Line a rimmed baking sheet with foil. Toss the potatoes with 1-1/2 tablespoons olive oil and season with ½ teaspoon of the kosher salt and ½ teaspoon black pepper. Roast at 400-degree for 20-25 minutes or until the potatoes are tender when pierced with a knife.
  • Step 2 Place the green beans in a medium saucepan and cover with the chicken stock and water. Stir in 1 teaspoon kosher salt, ½ teaspoon black pepper and the chervil. Bring the stock to a boil over medium heat, then cover and reduce the heat to a simmer. Cook for 15 minutes or until the beans are just tender. Drain the beans and rinse with cold water.
  • Step 3 Place the mixed greens on a large platter. Arrange the potatoes, the beans, tomatoes, cucumber, bell pepper, onion, artichoke hearts and olive around the platter on top of the mixed greens. Lay the tuna fillets in the center and sprinkle the capers over the top.
  • Step 4 Drizzle with olive oil or your favorite vinaigrette. Garnish with shaved Parmesan cheese.


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