This salad, ubiquitous in the South of France where I was a missionary is endlessly adaptable and adjustable. To make it vegetarian or vegan omit eggs and tuna- it is amazing even without both. (I’ve actually never had with tuna.)
Salade Niçoise
Ingredients
- 1 head romaine or butter lettuce, in bite-size pieces
- 4 eggs, hard-boiled
- 2 (5-ounce) cans good quality light tuna, drained (I never use)
- green onions
- tomatoes
- peppers
- artichoke hearts, quartered
- capers (I NEVER use, I’d rather die than eat)
- green beans, blanched (the skinny kind)
- red potatoes, boiled then cubed or sliced (use the smallest potatoes you can find)
- Kosher salt and freshly ground black pepper
- ½ cup briny olives (Niçoise), chopped
Lemon-Olive Vinaigrette
- 1 teaspoon Dijon mustard
- ½ lemon, juiced
- ½ teaspoon vinegar (recommended: white or red wine vinegar)
- ¼ cup olive oil
- 1 tablespoon chopped fresh thyme
- **can add fresh chopped garlic and a hint of Dijon mustard to taste
Instructions
- Whisk dressing together. Add to salad ingredients and serve.
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