One of my favorite summer salads is a Salade Niçoise. The first time we vacationed in France this was all I ate, mostly because I was afraid of ordering something with frog legs. But even after I have become acquainted with “safe” menu choices, this salad has remained my all time favorite.
I love the briny flavors of the olives and anchovies with the mild egg and potatoes. I still order this when we are in Provence. The ingredients are NEVER the same, from restaurant to restaurant as everyone has “improved” it with their own touches and normal variances according to what is in season but core ingredients are tuna, anchovies, green beans, eggs, potatoes, lettuce with a Dijon vinaigrette.
The salad in the photograph is Salade Niçoise interpreted by an outdoor café in Menerbes where we had lunch after a bit of sightseeing this past weekend.
La Salade Niçoise
— pour la vinaigrette:Dijon mustard Red wine vinegar Olive oil Pepper
— pour la salade:Tomatoes in boats Cooked potatoes sliced Spring onions chopped Mixed lettuce cleaned and crisp Cooked egg in boats Tuna in olive oil Anchovies (give them a try – this gives the salad a nice salty flavor) Good quality green or black olives Artichoke hearts (marinated) Green beans (lightly steamed and chilled) Basil leaves
Toss the greens with the vinaigrette and arrange the remaining ingredients decoratively on the salad!
After a nice lunch we got to watch some local beekeepers remove a hive that had unfortunately placed itself in the middle of the market area. It was a perfect amount of drama after a nice lunch and wander about the hillside village.
It’s only fair to say that this salad received an embarrassing 4 of 10 from hubby. I think it has to do with his dislike of anchovies but also the mildness of the dish.