A classic French salad that is simple to make!
Nicoise salad originated in Nice, France during the late 19th century. The first recipe consisted of anchovies, olive oil, and tomatoes. Now the salad includes ingredients like lettuce, olives, other fresh vegetables, cooked potatoes and green beans. Many modern Nicoise salads have replaced the anchovies with tuna. Nicoise salad has been in the United States since the 1920s.
I came up with this recipe because of the meat shortage. Canned fish was very available and I needed new and innovated ways to incorporate canned tuna into healthy meals. Most of the recipes I had found for canned tuna were tuna salad, which is not exactly a healthy recipe. Please enjoy this salad recipe either as a main or an appetizer! It will impress your guests!
Nicoise Salad Recipe
Yields 2 main dish servings or 4 appetizer servings
Prep Time 10 minutes Cook Time 20 minutes
Wine Pairing Suggestion: Chardonnay
2 large eggs
1/2 pound red potatoes, sliced 1/4 inch thick
8 ounces haricot verts (French green beans)
6 French breakfast radishes, sliced
1/2 head lettuce, chopped
12 cherry tomatoes
1/4 cup Nicoise olives
4 ounces canned tuna
To Serve: Champagne or mustard vinaigrette, salt, and pepper
Take a pot of boiling water and boil the first three ingredients at these times. Eggs for 9 minutes, potatoes for 5 minutes, and haricots verts for 3 minutes.
Place the eggs and haricots verts in ice water for a few minutes until they are cool to the touch.
Peel the eggs of their shells. Slice them in half or quarters.
In large bowls or plates dish out all the ingredients.
Serve with champagne or mustard vinaigrette, salt, and pepper.
Revise this recipe for the seasons! Toss in any salad vegetables that are fresh and local to your area!
Sliced avocados are also a lovely addition to this salad, though not traditional.
Want this to be vegetarian? Omit the tuna.
Want this to be vegan? Omit the tuna and the eggs.
DID YOU MAKE THIS DISH?
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