French Riviera Icon

Personally, I always order Salade Niçoise “sans the Niçoise”, as I don’t like anchovies or tuna – this can elicit a smile or frown from the most discriminating of serveurs!

Sip a glass of crisp, cool Rosé, too, for a true French Riviera dining experience!

“You’ll find many different versions and ingredients in this one-plate, all-inclusive meal. Julia Child would have you boiling potatoes to slice and throw in, while Jacques Médecin, the former mayor of Nice and a gourmand, would never dare include the starchy tuber in his salad because it needs to be cooked, and he believes that everything in the salad should be raw except for the hard-boiled eggs.”

saladenicoise

Salade Niçoise

Serves 4.

Vinaigrette
1 medium shallot, minced
¼ cup fresh lemon juice (from approximately 2 lemons)
1 tablespoon Dijon mustard
1/3 cup olive oil
salt and pepper
optional: fresh herbs like basil, oregano, thyme, tarragon, parsley

Salad
2 heads Boston or Bibb lettuce
1 pound green beans, French if possible
8 anchovies packed in olive oil
8 ounces canned albacore tuna in olive oil
12 ounces cherry tomatoes, halved
½ cup black Niçoise olives
4 hard-boiled eggs, halved

1. Place minced shallot, lemon juice and Dijon mustard in a bowl and whisk.
2. Slowly add the olive oil to the mixture until combined.
3. Season with salt and pepper and set aside.
4. Bring a large pot of salted water to a boil.
5. Trim the ends of the green beans.
6. Add the beans to the boiling water and cook for approximately 3 minutes, until tender but still crisp. Drain the beans and place them in a bowl filled with ice water to stop the cooking and keep them crisp.
7. Arrange the washed greens in a large bowl and dress with the vinaigrette.
8. Place each additional ingredient on top and drizzle the remainder of the vinaigrette. Salt and pepper as needed.

(Credit: Girls Guide to Paris)

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8 thoughts on “French Riviera Icon

  1. You remind me of an old friend who for years went out for dinner most every evening,and invariably ordered “crème caramel sans caramel!” In my first years in Paris I did more like the opposite, when I’d see merringue avec crème anglaise on the menu, I’d ask for just the crème anglaise (custard) without the merringues.

  2. I guess we all have our little idiosyncrasies, especially when it comes to food – a chacun son gout! 🙂

  3. chef mimi says:

    Our, but I still believe in at least blanching the green beans, and including boiled potatoes… I just had two experiences speaking French when I was in London this week. Makes me miss France…

  4. I prefer blanched green beans and potatoes in mine, too – hopefully you can come to France soon and have a Salade Nicoise on the Cote d’Azur!

  5. cteachr says:

    I’m with Julia Child’s version. I like potatoes in my Niçoise. It’s actually one of my favourite salads in the summer.

  6. Virginia says:

    I had one just this week at a cute little French cafe here in my city. They make a lovely lemon/tarragon vinaigrette that is delish!
    V

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