Salade Niçoise
Crack open a crusty baguette. Pour yourself a glass of Rosé or Perrier, and enjoy this French classic!
Yield: All recipes serve 2 people
Chef Notes: For Waxy Potatoes, choose varieties like Yukon Golds or fingerling. These types have high moisture content and low starch, which gives you a firm, moist texture when boiled.
Components
Olives
7 Minute Eggs
Poached Albacore
Salad Greens
Cherry Tomatoes
Roast Baby Potatoes
Blanched Green Beens
Dijon Vinaigrette
Mise
Prepare the Potatoes: Trim the potatoes into bit sized pieces and add them to a pot. Cover the potatoes with cold water and a large pinch of salt. Bring the water to a simmer and poach the potatoes until they are fork tender. Remove from the water and allow to cool.
Blanch the Green Beans▸ (remove beans when done, but keep the hot water in the pot!).
Make 7 Minute Eggs▸ in the same pot you used for blanching beans.
Prepare the Vegetables:
Slice the cherry tomatoes in half.
Pit the olives if necessary.
Clean the greens.
Slice the shallot paper thin.
Mince the garlic clove for the vinaigrette.
Make the Dijon Vinaigrette: In a small bowl, whisk together until emulsified.
1/4 C Olive Oil
1 T Red Wine Vinegar
1 t Dijon mustard
1 Minced Garlic Clove
Taste and adjust with salt and black pepper to taste.
Open can of tuna and break into bite sized pieces. Set aside.
Finish
Toss the butter lettuce greens in dijon vinaigrette.
Plate the greens.
Toss the potatoes, shallots, green beans, tomatoes and olives in a salad bowl and dress lightly with vinaigrette as well. Place each component onto the dressed greens.
Top with a 7 minute egg, olive oil packed tuna and fresh herbs!