Recently I prepared this Salade Nicoise for a lunch meeting my husband was hosting at our home.
The original recipe is from an issue of Bon Appetite Magazine for Salmon Nicoise.
The last time I made it I used fresh salmon, along with substitutions for ingredients I didn’t have on hand since it was more of a spur of the moment dinner decision. You can see it here.
This time I wanted to make it with canned yellowfin tuna in olive oil which has become one of my favorites to add to salads, and more commonly seen in this type of salad.
Other than substituting the tuna for the salmon in the recipe I planned ahead and made certain I had the frisee and mache lettuces, the nicoise olives, and since the haricots verts were not available I painstakingly picked through the lovely green beans choosing the slimmest and best looking ones.
The vinaigrette dressing which includes anchovies, whole grain mustard, and shallots is delicious, and can be made ahead to allow the flavors to meld and mellow a bit.
It is a perfect salad to serve for entertaining because all the prep work can be done ahead, and composed shortly before your guests arrive.
Along with some good crusty bread it is a complete meal, and colorful enough to be the centerpiece of your buffet or table.
Here it is…
Salade Nicoise (adapted from Salmon Nicoise, Bon Appetite, April 2015)
8 to 12 ounces of multi colored fingerling potatoes
Kosher salt
½ to ¾ pound of haricots verts (or substitute fresh slim green beans with good color)
6 large eggs, room temperature
2 tablespoons plus ¼ cup extra virgin olive oil
¼ cup drained capers, patted dry
3 -5 ounce cans yellowfin tuna in olive oil
freshly ground black pepper
4 anchovy fillets packed in oil
1 generous tablespoon whole grain Dijon mustard
½ teaspoon sugar
1 lemon
½ medium shallot, finely chopped
splash of red wine vinegar, optional
4 cups frisee or mache lettuces, or a combination
1/4to ½ cup nicoise olives, with or without pits
Place potatoes in a medium saucepan and add cold water to cover by 1 inch.
Bring to a boil, season with salt, and cook until fork tender, 15-20 minutes.
Transfer potatoes to a plate with a slotted spoon.
Return same water to a boil and cook the green beans in the same saucepan till crisp-tender, and bright green in color, about 2 minutes.
Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
Return water in pot to a boil and cook the eggs 8 to 12 minutes depending how done you like them.
Note: To cook hard boiled eggs, I cover the eggs with cold water and bring to a boil. When it reaches a full boil, I cover with lid and turn off the heat. Allow it to sit for 12 minutes (less if you prefer them less done).
Drain the eggs, and transfer to a bowl of ice water and chill about 3 to 5 minutes. Peel and set aside.
Meanwhile heat 2 tablespoons of oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to a paper towel to drain.
Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste.
Remove the peel and white pith from the lemon. Working over the bowl, cut between membranes of lemon to release the segments. Squeeze the remaining juice from the membranes into bowl; discard membranes.
Whisk in the shallot, then slowly whisk in the remaining ¼ cup olive oil.
Season vinaigrette with salt and pepper. If you like, add a splash of red wine vinegar.
Using a fork, flake the drained tuna, leaving some larger chunks if possible.. Halve the reserved potatoes and eggs crosswise.
When ready to assemble, arrange the frisee and mache on a platter and season with salt and pepper.
Drizzle with half of the dressing.
Top in separate piles with potatoes, green beans, hard-boiled eggs, olives, and tuna.
Drizzle salad with remaining dressing and top with fried capers.
Note: In addition, I like to toss the potatoes with a small amount of vinaigrette while they are still warm so they absorb the dressing better. Uou can prepare them ahead, wrap well and refrigerate overnight. Bring to room temperature before adding to salad.
Serve with a good crusty bread.
