In Greece there is a traditional Village Greek salad, it is simple, and uses the classic Grecian staple vegetables, and of course, feta! Similarly, in France, there is the classic Nicoise Salad. It is a French bistro staple on a summer afternoon, just like the Village Salad is in Greece.
The Nicoise Salad started out as a simple salad for the poor, like ratatouille, but the salad became popular in the French Riviera in the summer. The popularity arose, having much to do with all the farm fresh vegetables, and with a touch of tuna and it eventually became popular worldwide. As put by Gordon Ramsay ,”it must be the finest summer salad of all!”
My version of the Nicoise salad was inspired by the traditional salad with some added touches. I prepared this salad for a French dinner party, it was paired with savory traditional crepes, and a beautiful French based cheese display. We modernized the tuna portion of the salad and used fresh Ahi Tuna. You can also swap out the tuna for salmon, or any fish you prefer (much to the dismay of Nicoise purist!) The best part of the Nicoise Salad is that most often you will have all the items in your refrigerator and that is what makes this a easy summer-go-to!
This salad is gluten free, and if you remove the eggs, it is vegan and vegetarian. It is healthy and hearty enough for a main course and is one of the most beautiful salads with an assortment of flavors.
Summer Nicoise Salad
Print RecipeIngredients
- 1 lb of baby new potatoes or small fingerling potatoes
- Salt
- 10 ounces of thin french green beans trimmed
- 4 large eggs
- 2 shallots
- 1 tablespoon of thyme
- 1 teaspoon of tarragon
- Pepper
- 3/4 Cup of olive oil
- 1 Cup of cherry tomatoes
- 6 Heirloom easter egg radishes
- 1 Head of Boston bib lettuce
- 2 Cup of mixed greens
- 2 Tablespoons of capers
- 1 Cup of french olives or pitted kalamata work well
Instructions
Put potatoes on to boil add salt and boil, cook until tender
Drain and transfer into a large bowl
In a new saucepan add salt and green beans, cook until tender or bright green 3 minutes
Drain and plunge into cold water and cool
Place eggs into a saucepan and boil for 10 to 12 mins, drain and run under cold water and cool
Peel under cold water
In a blender add, shallots, mustard, thyme, tarragon, lemon juice salt and pepper to taste add olive oil slowly
Toss green beans and potatoes and place in the refrigerator
Clean the radishes and rinse the tomatoes
Divide the lettuce on a plate and add the greens in the middle
Arrange the dressed potatoes, and green beans
Peel and slice the eggs and arrange
Slice the radishes and tomatoes, olives and arrange
Add capers for color
Add tuna if desired
Dress the salad with olive oil and white balsamic or use the remainder of the tarragon dressing
Salt and pepper to taste
Notes
Dressing the potatoes and green beans adds a extra touch and flavor