Niçoise salad originated in the French city of Nice and is popular around the world since the early 20th century. There are many variations of the salad since the authentic recipe is obscure and remains disputed. Basically, an assortment of vegetables, fresh cooked or canned tuna, sliced hard boiled eggs, olives, capers are served in a platter either as a composed or tossed salad. In case of a composed salad, the ingredients are arranged attractively on a bed of lettuce leaves, unlike a tossed salad where they are mixed together in a bowl. A hearty, colourful, flavourful summer salad with a good source of proteins, vitamins, minerals and antioxidants.
The common vegetables like green beans, potatoes and tomatoes are used in this salad. Green beans are cooked until crisp and vibrant in colour. Potatoes should be tender and not mushy. Tomatoes left raw, either regular sized or cherry ones are preferred. Tuna can be replaced with cooked or canned salmon. Depending on personal preferences, the prepared ingredients may be tossed with the dressing before placing them on the plate or drizzled later after arranging them in sections. An elegant salad, perfect for a party, vibrant, full of flavour and texture.
The common vegetables like green beans, potatoes and tomatoes are used in this salad. Green beans are cooked until crisp and vibrant in colour. Potatoes should be tender and not mushy. Tomatoes left raw, either regular sized or cherry ones are preferred. Tuna can be replaced with cooked or canned salmon. Depending on personal preferences, the prepared ingredients may be tossed with the dressing before placing them on the plate or drizzled later after arranging them in sections. An elegant salad, perfect for a party, vibrant, full of flavour and texture.
Niçoise Salad
(Serves 6)
Dressing
Ingredients:
1 tablespoon spicy mustard
1 tablespoon honey
juice of 1 big lime
1/4 cup extra-virgin olive oil
freshly cracked black pepper
salt
Method:
In a bowl, whisk together mustard, honey and lime juice. Slowly, drizzle in the oil and continue stirring until well combined. Season with salt and pepper. Set aside.
Salad
Ingredients:
2 cans of tuna or salmon (213 grams each)
250 grams green beans
20 baby red and white potatoes
6 romaine lettuce leaves (washed and dried)
4 hard boiled eggs (quartered)
20 colourful cherry tomatoes (washed)
Method:
Trim the ends of the green beans. Wash, cook with water and salt until tender-crisp, about 3 to 5 minutes. Drain out the water and plunge them right away into ice water to stop them from overcooking.
Wash, boil potatoes with salt and water until fork tender. Drain out the water. Cut each into half or keep them whole.
Tomatoes can be halved or left whole.
Line a large platter with lettuce leaves or chop the leaves and arrange them along the edges. Place the other ingredients in sections on the platter.
Drizzle the salad with dressing and serve.
(Serves 6)
Dressing
Ingredients:
1 tablespoon spicy mustard
1 tablespoon honey
juice of 1 big lime
1/4 cup extra-virgin olive oil
freshly cracked black pepper
salt
Method:
In a bowl, whisk together mustard, honey and lime juice. Slowly, drizzle in the oil and continue stirring until well combined. Season with salt and pepper. Set aside.
Salad
Ingredients:
2 cans of tuna or salmon (213 grams each)
250 grams green beans
20 baby red and white potatoes
6 romaine lettuce leaves (washed and dried)
4 hard boiled eggs (quartered)
20 colourful cherry tomatoes (washed)
Method:
Trim the ends of the green beans. Wash, cook with water and salt until tender-crisp, about 3 to 5 minutes. Drain out the water and plunge them right away into ice water to stop them from overcooking.
Wash, boil potatoes with salt and water until fork tender. Drain out the water. Cut each into half or keep them whole.
Tomatoes can be halved or left whole.
Line a large platter with lettuce leaves or chop the leaves and arrange them along the edges. Place the other ingredients in sections on the platter.
Drizzle the salad with dressing and serve.
