The Salade Niçoise [nee-SWAHZ] originated in Nice, a Mediterranean city in Southern France. So it’s probably no surprise that it’s infused with subtle reminders of Provence and the sea. There are dozens of ways to make this salad, so the information below should be used more as a guideline than as a recipe. Adapt the ingredients in creative ways according to your personal taste — but do at least try the anchovies! Serves two.
1/4 cup red wine vinegar
2 TBS minced shallot
1/2 tsp salt
1/4 tsp pepper
1/4 cup extra-virgin olive oil
1 TBS fresh parsley, minced
2 cups mixed young greens (or any salad leaves, liked Boston lettuce), washed and hand-torn into large pieces
2 small waxy potatoes (such as Yukon gold), boiled, peeled, cut into wedges
1 hard-boiled egg, cut into wedges
1 cup cooked green beans (can be from a can, in a pinch)
1 large tomato, cut into wedges
1 can (8 oz) oil-packed tuna, drained
6 oil-cured olives (preferably niçoise, but Kalamata would work)
6 anchovy fillets
In a small bowl, make vinaigrette by combining vinegar, shallots, salt and pepper and whisking together while slowly drizzling in the olive oil. Toss the potatoes in the vinaigrette until coated. Arrange a bed of lettuce in a couple of shallow bowls or on a platter. Divide up the ingredients and add potatoes, egg, green beans, tomato wedges to the bed of lettuce. Top with tuna, olives, and anchovies. Drizzle some of the vinaigrette on top of salad and pass around the rest. Voila! Bon appétit!