Salade nicoise is a typical southern dish from Nice, usually containing tomatoes, tuna and black olives. Originally this salad did not include cooked vegetables, but as it began to appear on menus around France, local chefs made their own adaptations, including the addition of potatoes.
- 3/4 cup olive oil
- 1 bay leaf
- 4 sprigs of fresh thyme
- 1 piece of fresh tuna, about 3/4 pound, skin removed
- 10 ounces waxy or boiling potatoes
- 1/2 pound green beans
- 3 tablespoons white wine vinegar
- 1 green bell pepper, cut into julienne strips
- 1 red bell pepper, cut into julienne strips
- 2 red onions, thinly sliced
- Black pepper
- 1 butterhead lettuce, such as bibb or Boston
- 4 tomatoes, cut into quarters
- 4 hard-cooked eggs, peeled and quartered
- 1 3/4-ounce can anchovy fillets, drained
- 30 black olives
Preheat the oven to 300 degrees F. In a small flameproof baking pan, place the oil, bay leaf, thyme and tuna. Warm over low heat for 5 minutes, then place in the oven for 30 minutes, or until the tuna feels firm. Allow to cook for 20 minutes in the oil, remove the tuna and place on a rack to drain. Strain the oil and set aside.
Put the unpeeled potatoes in cold, salted water. Bring to a boil and cook for 30-35 minutes, or until the tip of a knife easily pierces them. Remove from the water and allow to cool. Peel, then slice into thick rounds.
Trim the beans and cook in boiling salted water for 8 minutes, or until tender. Refresh in cold water and drain.
In a small bowl, whisk the vinegar and some salt together, then gradually whisk in the reserved oil to make the vinaigrette.
Toss the potatoes, green beans, bell peppers and onions with a little vinaigrette and season to taste with salt and black pepper. Break the tuna into bite-sized pieces and mix with some of the vinaigrette. Arrange a few leaves of lettuce on each plate. In the center, place a mound of the potatoes. Top with the green beans, bell peppers and onions and finish with the tuna. Alternate the tomato and egg quarters around the edge and finish with the anchovies and olives. Serve the remaining vinaigrette on the side or drizzle over the salad just before serving.
Tip: Julienne strips are even-size vegetable strips, the size and shape of matchsticks.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
780 calories; 58g total fat; 255mg cholesterol; 850mg sodium; 34g carbohydrates; 7g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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