Taste a bit of France with this Nicoise Salad. This recipe makes the most of this summer’s veggies and lets you make the dressing from scratch. Plus, it’s both affordable and highly nutritious. With a salad like this, your week will be off to a mighty start!
Nicoise Salad: 4 Servings
- 1 clove garlic, minced
- Salt, to taste
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 shallot, minced (optional)
- 1 tbsp drained capers or diced pickles, roughly chopped (optional)
- Pepper, to taste
- 1lb small new potatoes (or yukon gold potatoes, cubed)
- 8 oz canned green beans (or fresh, if available)
- 12 oz cherry tomatoes, halved
- 4 radishes, thinly sliced
- 4 hard boiled eggs, halved lengthwise
- 2 cans oil packed tuna, drained
- 1/2 large cucumber, halved lengthwise and thiny sliced
- 1/2 cup pitted black olives, sliced or roughly chopped (optional)
- 6 salt-packed anchovies, rinsed (optional)
- 1/4 cup loosely packed basil leaves (optional)*
- Mash garlic with salt.
- Whisk together the remaining ingredients.
Directions for Salad:
- Place potatoes into a medium saucepan.
- Fill pot with water to cover, bring to a boil over high heat.
- Reduce heat to medium, keeping the water at a boil for roughly 10 minutes or until potatoes are fully cooked. To test potatoes for doneness, if a fork or knife slides in easily then they are done.
- If using fresh green beans, blanch (place into boiling water for a minute, then directly into cold water), drain and set aside.
- To boil eggs, cover eggs in cold water in a small pot. Bring to a boil, reduce heat and continue to boil for 6 minutes. Remove from pot immediately and place into cold water.
- Arrange potatoes, beans and remaining ingredients as you like on a serving dish, or in individual plates.
- Drizzle with salad dressing and serve.
*Instead of using fresh basil, you can add 2 tsp dried basil to salad dressing.
*This combination of ingredients is more or less traditional, but feel free to add/substitute according to your own preference and the ingredients on hand. For example, many varieties of canned fish (e.g. sardines) could be substituted for tuna. Cooked beets, rice or chickpeas can be used instead of or as well as potatoes.