Do you have a favourite summer recipe, one you make over and over and you definitely don’t need to look at a recipe? I’m so happy to share My favourite go-to Salade Niçoise Recipe with you.
On our recent trip to Spain, our go-to dinner was Salade Niçoise. It kept happening. After a busy day, when 7 o’clock (or 8 or 9) rolled around, we’d realize we were feeling tired and hungry, we would look at each other, and think about what we should we eat. Something easy fits the bill!
Then we raided the fridge and made a simple, beautiful, delicious, and oh so Mediterranean, salad.
So many different versions, with eggs, with fish, with beans, with asparagus, whatever vegetables and protein we had were combined into some variation of Salade Niçoise.
The reason we had it so much was that we used whatever we had in the fridge–leftovers or from scratch, on a bed of lettuce or not, what we had is what we used and it was delicious every time. There are a couple of ingredients that I always include–if I have them, olives, capers, and chives.
Traditionally Salade Niçoise was made of tomatoes, hard-boiled eggs, Niçoise olives, anchovies and dressed with olive oil, and it was considered food for the poor.
Once when I was in Paris I ordered this salad in a restaurant and it was basically anchovies, potatoes, corn, and olives mixed in a bowl with a mayonnaise creamy dressing– it reminded me of potato salad.
I learned to make the classic Salad Niçoise when I cooked on a yacht off the South of France. Over the past decade, I’ve evolved this salad and it now appears frequently on my menus, sometimes as a simple starter or, as I’ve done here, with a whole piece of beautifully fresh fish as a main course. Whatever guise this dish takes, it must be the finest summer salad of all. Gordon Ramsay
One aspect of this salad I love is that you can personalize it on your plate.
I eat an anti-inflammatory diet so when I take my serving, I leave the tomatoes, potatoes, and peppers for the others and there are always lots of other things for me to enjoy.
Here is my own version of this traditional Mediterranean salad. I hope you enjoy My favourite go-to Salade Niçoise Recipe!
Please share your favourite summer salad in the comments below.
Nancy's Salade Niçoise
- 1 pound green beans, trimmed
- 8 eggs
- 1 pound cherry or grape tomatoes
- 3 small or 1 large beets
- 1 pound small or new potatoes
- 5 anchovies fillets finely chopped, or anchovy paste
- tuna, or leftover chicken, beef, some sort of protein
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- 1/2 lemon, juiced
- 2 tbsp balsamic vinegar
- 1/4 cup flat parsley finely chopped
- 1/2 cup olives, preferably Nicoise or good quality black, not canned.
- 1/4 cup chopped chives or green onions
- 1/4 cup capers, drained
- lettuce leaves, rocket or butter
- Hard boil eggs for 10 minutes and cool under running water, peel and refrigerate to chill. Cut in half or quarters.
- Trim and blanche green beans in boiling water for barely a minute, (or use raw if small new beans), cool in bath of cold water, drain and put in the fridge to chill.
- Scrub and steam potatoes until tender but firm, cool immediately. Chill. Cut into bite sized chunks
- Boil or bake beets until tender but firm, slip off peels. Chill and chop into chunks.
- Cook meat/fish as preferred and finely slice or flake fish or meat. This is one time I allow tuna into my diet, it just seems to work, a wild good quality canned will do.