This salad has it’s history. If you are keen on knowing it, you will have to look elsewhere. Like the great Caeser salad, Waldorf salad, Panzanella salad and others like them, what once may have been an original masterpiece, has, over the years, become something more of a personal masterpiece for anyone making it. Some people prefer their Niçoise with canned tuna, or without potatoes, or with artichoke hearts, or anchovy fillets. Well, everyone has their preferences. This is my take on a classic salad.
This dressing is basically my Caesar dressing without the egg, worcestershire or parmesan. It remains a creamy vinaigrette and adds a salty, tangy bite to this dish.
Dressing
1 clove garlic, minced
1 tsp anchovy paste (or 2 small diced anchovy fillets)
1 Tbsp Dijon mustard
1 Tbsp Capers, chopped
1 Tbsp red wine vinegar
1 tsp. caper brine
1 Tbsp fresh chives, chopped
juice of 1/2 a lemon
salt and fresh cracked pepper
3/4 cup extra virgin olive oil1. In small bowl, combine garlic, anchovy, Dijon and capers.
2. Mix in vinegar, caper brine, lemon juice and salt and pepper.
3. Drizzle the olive oil in, whisking as you go.. You are trying to emulsify the dressing in this step.
4. When all is combined, stir in the chopped chives.For the Salad
2 Sashimi grade tuna steaks (I used albacore)
5 small yukon gold potatoes (you could use any small potatoes here)
2 cups green beans, cut into 1-2 in chunks (or haricots vert if you want to get fancy)
2 medium sized tomatoes
2 large eggs, hard boiled
3 cups romaine leaves, torn into pieces
12 olives ( I used kalamata and cerignola)
salt and pepper to taste
olive oil for searing1. Boil potatoes until fork tender, approximately 30 minutes (depends on the size of yer taters). When done, drain water and set aside, (you want them to still be warm for the salad).
2. Steam green beans until al dente, about 5 minutes. Quickly run cold water over to stop them from cooking, and set aside.
3. Cube tomatoes and set them aside as well.
4. Dress plates with romaine, tomatoes and beans.
5. Drizzle olive oil on your tuna steaks, season with salt and pepper and get your pan ready. You need a heavy bottomed or non stick sauce pan. Heat on high until almost the smoking point. Sear tuna steaks quickly on both sides, leaving the tuna a blue rare.
6. Cube potatoes and add to salad base. Quarter your hard boiled eggs and scatter them on the salad as well. Place olives around edges.
7. Slice tuna steaks on a diagonal tilt, and place on salad. Drizzle dressing over the whole thing and serve!
How do you like them apples? I have it on my menu to make salmon niçoise tonight. It’s a salad free-for-all!
Beautiful, Elizabeth.
Again Irina….great minds think alike! I love that you have a menu..I thought I was the only one!
beautiful! looks fantastic. i’d add gherkins… only because i like them too much. i must say your pics are one of the best food pics i’ve seen. ^ ^ great job.
Thanks! I’m flattered..I actually couldn’t really find a pic I took of this that I liked so much. I settled on these two, but I think I could have done better. I just wanted to eat it though!
I love your pics. And I too have a menu every week! 🙂 This looks yummy, should put it on the menu for NEXT week!
Just admit it Mrs. Guilty.. you have a cold! You are human! Watching her wipe her nose while trying to fandangle these pictures last night made me feel bad that I dont help enough with dinners! Well tonight’s the night! I am going to attempt to make the menu item.
Oh, and my review on this. LOVED the dressing and the tuna and well everything, but the green olives. That’s just me. I am not a huge fan of big green olives. Everything else was spectacular! Thanks again for a great meal!
That’s a pretty picture eh? Niiiiiiiiiice…..
wow this salad is truly awesome, I just luv it!
I love the pictures! The salad looks wonderful.
Looks tasty ! Thank you for sharing. Cheers !
You just reminded us of one of our all time, all time favorites. and very nicely done indeed! we will have this for dinner! perfect hot weather dish. best from Montecito, CA
I’m so glad I could inspire another foodie! Have an amazing dinner, I know it will be delish!
Yum! I’m going to have to borrow your dressing next time I make Nicoise Salad (I doctored up bottled dressing).
http://noshesthoughtsreves.blogspot.com/2011/01/happy-new-year-and-tofu-nicoise-salad.html
Lady Amalthea recently posted..Happy New Year! and Tofu Nicoise Salad of Roasted Red Onion- Potatoes- Green Beans- and Olives
Mmm, so much better when you make it yourself.