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Salade Nicoise

Source: Quick from Scratch - Soups and Salads
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
Though it's justifiably famous, this Provencal specialty is hardly untouchable. Feel free to include any kind of vegetable you like. Radishes, blanched leeks, roasted peppers (or pimientos as in this recipe), marinated artichokes, and chickpeas are just a few of the additions we've enjoyed over the years. Lettuce is untraditional, too, but good; we've arranged our salade niçoise on a bed of romaine.
RECIPE INGREDIENTS
For the Potatoes and Beans:
1/2 pound small red potatoes (about 4), or 1 large potato, quartered
1/4 pound green beans, halved
For the Dressing:
2 tablespoons red wine vinegar or white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 cup olive oil
1 head romaine lettuce (about 1 1/4 pounds), torn into bite-size pieces (about 3 quarts)
4 hard-cooked eggs, peeled and quartered
1 2-ounce tin anchovy fillets, drained
2 tablespoons drained capers
1 6-ounce can tuna, drained
1/4 cup drained diced pimientos (from a 4-ounce jar)
1/4 cup pitted and chopped black olives, such as Nicoise or Kalamata
Salade Nicoise Recipe at Cooking.com
DIRECTIONS
FOR THE POTATOES AND BEANS:
Put the potatoes in a medium saucepan of salted water and bring to a boil. Boil for 5 minutes and then stir in the beans. Continue boiling until the beans and potatoes are tender, about 5 minutes longer. Drain thoroughly. When the potatoes are cool enough to handle, peel them and cut them into quarters.


FOR THE DRESSING:
Meanwhile, in a glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking. In a large glass or stainless-steel bowl, toss the romaine with 1/4 cup of the vinaigrette and then transfer to a platter or individual plates.


TO SERVE:
In the same bowl, toss the potatoes with 1 tablespoon of the vinaigrette and pile them on top of the romaine. Repeat with the green beans and the eggs, tossing each with 1 tablespoon of the vinaigrette and then arranging it on the romaine. Arrange the anchovies, capers, tuna, pimientos, and olives in piles on the lettuce. Pass any remaining vinaigrette at the table.


WINE RECOMMENDATION:
For an elegant evening on the patio, why not pull out all the stops and enjoy a festive rosé champagne with this classic salad. Champagne's deceptively high acidity will contrast with the richness of the tuna while standing up to the dressing's vinegary tang.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Center-Stage Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 450
Fat. Total: 34g
Fiber: 5g
Carbohydrates, Total: 16g
Sodium: 1213mg
% Cal. from Fat: 68%
Cholesterol: 70mg
Protein: 21g
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