At Home: Salade Niçoise

Salade Niçoise is one of our favorite salads. Restaurants often use fresh tuna (here’s an example), but I use canned. It is a French salad, and whenever we ordered it in France, it always came with canned tuna; therefore, I think it’s safe to surmise that canned tuna is considered traditional. Lettuce, tomatoes (here I’m using local Jerseys), hard-boiled eggs, and potatoes are also traditional. I did, however, depart slightly from two other traditional ingredients. Haricots verts were unavailable, so I picked out the thinnest regular green beans. (I actually did such a good job, the cashier at Delicious Orchards first rung them up as the much more expensive haricots verts.) As for the olives, I use Kalamatas because they’re more readily available than Niçoise. For the dressing: a classic vinaigrette. I dressed the lettuce separately in a bowl, plated everything, took the photo, and then spooned vinaigrette over the rest.

I’ve always believed we eat first with our eyes. This colorful, eye-catching salad definitely said, “Eat me!” And it was as delicious as it looked.

At Home:  Salade Niçoise


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