Salade Niçoise once considered food for the poor is fit for a king. The epitome of Mediterranean style food, this salad combines healthy fats from olives and olive oil. and it is fresh, versatile, natural, and even better if the ingredients are from your local farmers market.
5anchovies fillets finely chopped, or anchovy paste
tuna, or leftover chicken, beef, some sort of protein
1/2 cup extra virgin olive oil
2 tbspbalsamic vinegar
1/4cupflat parsley finely chopped
1/2 cup olives, preferably Nicoise or good quality black, not canned.
1/4cup chopped chives or green onions
1/4cup 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.
Salade Niçoise Nancy StyleYou can be creative, the ingredients are very versatile, make this according to your taste and preferences, as well as what you have on hand. Any selection of fresh raw or steamed vegetables, such as cucumbers, peppers, fava beans, spring onions, corn kernels, artichokes, carrots, avocado, etc. may be included.Prepare the dressing ahead of time combining anchovies, parsley, olive oil, balsamic vinegar, lemon juice, and crushed garlic clove - adjust to taste. Shake or whisk with a fork and set aside.Arrange a bed of rocket or butter lettuce on a platter and attractively arrange the ingredients in groups. Drizzle with vinaigrette, and sprinkle capers and chives on top.Beautiful! Enjoy!