Nicoise Salad

Makes 4-6 servings

As suggested by the name, this salad is a specialty of the region of Nice in France, and generally contains seared tuna from the Mediterranean Sea. I have omitted the tuna for simplicity reasons, but you can absolutely add it. Just let me know if you want to learn how to prepare it! Other ingredients may include capers, crispy lettuce, finely chopped shallots or onion, cucumber chunks, artichoke hearts, raw peppers, or broad beans. Salade Niçoise come in many different forms and its ’true’ ingredients are often debated. [1]

ingredients

3/4 lb Fresh green beans
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1/4 cup drained bottled capers
2 heads Boston lettuce (also called Bibb or Butter lettuce), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil
Your favorite dressing

directions

1
Cook beans in a 4- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
2
Transfer potatoes to a bowl. Drain beans and pat dry. Toss beans, Lettuce, Capers, Tomatoes, Olives, parsley and/or basil in bowl with a light coat of the dressing and salt and pepper to taste. Top salad with hard boiled eggs.

Source: matt