Nice-Style Green Salad

Course:

Appetizer or Main Dish

Practical information

Ready in

10 min

Difficulty
Price

Recipe
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Salade niçoise has as many variations as there are cooks preparing this classic salad. Although it is common to find the salad containing greens, as in this recipe, there are also versions which contain no greens. Some “purists” claim that authentic versions do not contain any salad greens. Although traditional versions of this salad use cooked tuna — usually from a can — there are also versions using fresh tuna that is just seared on the surface only leaving the interior raw. Another common variation is where anchovies preserved in oil are used versus those preserved in salt.

Recipe's Ingredients

3 very small new potatoes, cooked, peeled, and sliced into rounds
¼ green bell pepper,cut into julienne
¼ red bell pepper,cut into julienne
butter lettuce
6 oil-packed anchovies, trimmed and cooked
¼ red onion, thinly sliced crosswise

1 hard-cooked egg,, cut into 6 wedges
1 medium tomato, cut into 6 wedges
12 niçoise olives
50 g french green beans, trimmed and cooked
100 g canned tuna, drained

Recipe preparation steps
1

For vinaigrette: whisk the oil into the vinegar, one tablespoon at a time. Season the sauce with salt and pepper.
2

Combine the potatoes, beans, and peppers in a bowl and toss with half the vinaigrette.
3

Divide the salad greens among the serving plates. Mound the mixed vegetables in the center of the greens. Flake the tuna over the vegetables. Arrange 6 anchovy strips in a 3 by 3 lattice on the center of the greens. Scatter the onions around the rim of the greens. Arrange the 3 egg and 3 tomato wedges in an alternate pattern around the edge of the greens on each plate. Arrange 6 olives on each plate.
4

Spoon the remaining vinaigrette over the salads.
Ready !