After weeks of indulging in BBQs, wedding meals, and my fair share of beer, wine and cocktails, I've been craving healthy summery salads. Recently a colleague was telling me about his new investment property in Nice, which got me thinking about...salade niçoise.
I prepared it recently for a light but filling weeknight dinner. This recipe is pretty classic, but it's a nice reminder that sometimes there's just no need to mess with centuries of French culinary development. This serves 6(ish).
To make salad:
Prepare four-hard boiled eggs. Put 4 eggs (the older, the better) in a pot of cold water, add 1T vinegar and bring to a boil. Once boiling for one minute, remove pot from heat and cover with a lid. Let sit for 12 minutes. Scoop out eggs using a slotted spoon then plunge into ice water. Remove shells and cut lengthwise into quarters.
Trim and steam one large handful of green beans for 3-4 minutes, until tender-crisp. Cut into thirds and set aside.
Boil 2 lbs of baby potatoes in a pot filled with about 8 parts water to 1 part vinegar. Slice potatoes in half.
Slice 1 pint campari tomatoes in half.
Wash and chop 1/2 head of iceberg lettuce.
In a large bowl or shallow serving platter, combine lettuce, tomatoes, beans, potatoes and eggs. Add 3 tins of canned tuna and 1/4 cup each of chopped anchovies and olives.
To make vinaigrette:
Whisk 1/4 cup extra-virgin olive oil, 1/4 cup white wine vinegar, 1 tsp chopped garlic, a squeeze of lemon and salt and pepper.