The Salade Nicoise is said to have originated in Nice, France. It is composed of hard boiled egg, string beans, tuna, potato, anchovies and capers. My version is inspired by the original, but without the fish. I often find that fish can take over the meal if it’s mixed right in. I have served this salad with a beautiful piece of wild salmon or tuna on the side.
There are a few steps to this salad but it’s all worth it at the end. It makes a beautiful centre piece when you arrange it on a big platter with dressing on the side. If we can’t be in Nice, France this week, then I say we make the salad!
4 organic eggs
1 bunch romaine lettuce, chopped
1 C grape tomatoes
3 yellow or red potatoes
1/4 red onion
1/4 C olives
20 string beans
Optional: tuna, capers, anchovies or salmon
1/4 C olive oil
1 Tbsp dijon mustard
1 tsp honey
2 Tbsp fresh dill, chopped
sea salt and pepper to taste
Bring a small pot of water to a boil and cook potatoes until tender. Bring another small pot to a boil and cook eggs for 7 1/2 minutes, then carefully transfer them to a bowl of ice water for about 10 minutes before peeling off the shell. Bring a third pot of 3 inches of water to a boil, place a collander with the string beans in it, covered, for about 5 minutes or just until the beans are a bit tender. I like my beans crunchy, so play around with the boiling time.
In the meantime, chop the lettuce into smaller pieces, slice the tomatoes in half, slice the onion finely into strips. Place all of this, plus the cooked potatoes (cut in half or quarters) and cooked beans into a large bowl.
Mix the dressing ingredients together and pour over the salad, toss well.
Arrange the salad on a platter, then carefully place the hard boiled eggs, sliced into quarters or halves, cooked fish, and olives on top. Finish with salt and pepper. Serve immediately. Serves 4.