Salad Niçoise
Salad Niçoise is one of my favorite salads, packed with so many ingredients I love. Traditionally, this classic French salad includes tomatoes, tuna, hard-boiled eggs, olives, and anchovies, all tossed in a light vinaigrette. The term "Niçoise" refers to Nice in the South of France, so dishes labeled "à la niçoise" often feature staples like olives, olive oil, tomatoes, garlic, green beans, potatoes, and anchovies.
Though there are countless variations, I prefer to stick close to the original. Some use canned tuna, but fresh tuna adds an unbeatable freshness if you can find it. As for anchovies, I tend to skip them due to their high sodium content—one canned anchovy can have up to 147mg of sodium! Fresh anchovies, however, don’t carry that drawback.
For my version, I chose cherry tomatoes for their sweetness and Jersey new potatoes, known for their unique flavor from Jersey’s rich soil. Of course, any tomatoes or potatoes will work wonderfully in this recipe. It’s a simple, comforting salad I could enjoy again and again!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
150g small new potatoes
100g fine green beans
1 tbsp olive oil
250g fresh tuna
2 hard boiled eggs
2 baby gem lettuces
150g cherry tomatoes, halved
50g pitted olives some mint leaves salt and pepper
For dressing:
Juice of half lemon
4 tbsp olive oil
1/2 Dijon mustard
salt and pepper to taste
Method:
1. Put all the dressing ingredients in a jar with a tight lid on and shake to mix. Set aside.
2. Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside.
3. Place a pan over medium high heat and add the olive oil. Season the tuna with salt and pepper, put in the pan then sear for 6 mins, leaving it undisturbed in the pan to brown. Turn over and continue to cook for 6 mins on the other side. The tuna will be rate. If you prefer well done, add another 4 mins on each side. Set the tuna aside to rest.
4. Cut the potatoes in half and separate the leaves of gem lettuce. Then, pour the dressing to a salad bowl, toss to mix with potatoes, green beans, baby gem lettuce, cherry tomatoes and putted olives. Arrange the potatoes, baby gem lettuce, cherry tomatoes and olives onto individual plates. Then, put some of the green beans on top. Slice the tuna in half at a slight angle and arrange around the leaves. Garnish with some mint leaves if you wish.
