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Salade Niçoise – slightly deconstructed

salade NiçoiseFresh and simple best defines my style of cooking.  When I’m pondering what to make for dinner, I look for dishes that look pretty (eye candy), have a nutritional benefit (help sustain a healthy body), and take little time or effort to make.  Salade Niçoise (knee-swahz) is a classic example of making a harmonious dish by building on flavors, using fresh ingredients, and presenting it in a way that looks sumptuous and colorful.  

The other day I spotted a row of gorgeous-looking Boston lettuce at the grocery store.  I’m not a big fan Boston lettuce as the leaves tend to be too soft and fragile for most salads I make but somehow this one beckoned me…perhaps it was so green and fresh looking.

Set your table, pour a glass of wine and enjoy this protein-rich salad from Provence. Bon appétit!

Serves 2
6 to 8 new baby potatoes
2 hard boiled eggs
1/2 cucumber, seeds removed and chopped
1 can of tuna, drained
1/2 avocado, peeled and sliced
Boston lettuce
roasted cherry tomatoes, on the vine
2 tablespoons fresh parsley, chopped
1/2 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 to 2 teaspoons fresh lemon juice (or white wine vinegar)
1 to 2 anchovy fillets, minced (optional)

Boston lettuceIn a saucepan add potatoes and cover with water. Bring to a boil, cover and cook potatoes just until tender, 15 to 20 minutes. Drain and let cool slightly enough to cut in half or quarters if large.

To make the dressing, place oil, chopped parsley, mustard, honey, lemon juice and minced anchovies in a jar with a fitted lid. Shake vigorously until emulsified. Set aside until ready to use.

Preheat oven to 350f. Place cherry tomatoes on a roasting pan, splash olive oil over, season with sea salt and freshly ground black pepper. Roast in the oven for 30 minutes or until the skin starts to shrivel. Remove from oven and let cool a few minutes.

roasted cherry tomatoes on the vineTo serve, arrange a couple of leaves on a plate followed by tuna chunks, avocado slices, chopped cucumber, potato halves, sliced eggs, and crown with the roasted cherry tomatoes.  Give the dressing a quick shake and drizzle over the salad.

The Culinary Chase’s Note:  Add steamed French string beans and Niçoise olives for a more authentic dish.  Enjoy!

5.0 from 1 reviews
Salade Niçoise - slightly deconstructed
 
Prep time
Cook time
Total time
 
Set your table, pour a glass of wine and enjoy this protein-rich salad from Provence. Bon appétit!
Author:
Recipe type: salad
Cuisine: French
Serves: 2
Ingredients
  • 6 to 8 new baby potatoes
  • 2 hard boiled eggs
  • ½ cucumber, seeds removed and chopped
  • 1 can of tuna, drained
  • ½ avocado, peeled and sliced
  • Boston lettuce
  • roasted cherry tomatoes, on the vine
  • 2 tablespoons fresh parsley, chopped
  • ½ cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 to 2 teaspoons fresh lemon juice (or white wine vinegar)
  • 1 to 2 anchovy fillets, minced (optional)
Instructions
  1. In a saucepan add potatoes and cover with water. Bring to a boil, cover and cook potatoes just until tender, 15 to 20 minutes. Drain and let cool slightly enough to cut in half or quarters if large.
  2. To make the dressing, place oil, chopped parsley, mustard, honey, lemon juice and minced anchovies in a jar with a fitted lid. Shake vigorously until emulsified. Set aside until ready to use.
  3. Preheat oven to 350f. Place cherry tomatoes on a roasting pan, splash olive oil over, season with sea salt and freshly ground black pepper. Roast in the oven for 30 minutes or until the skin starts to shrivel. Remove from oven and let cool a few minutes.
  4. To serve, arrange a couple of leaves on a plate followed by tuna chunks, avocado slices, chopped cucumber, potato halves, sliced eggs, and crown with the roasted cherry tomatoes. Give the dressing a quick shake and drizzle over the salad.
Notes
The Culinary Chase’s Note: Add steamed French string beans and Niçoise olives for a more authentic dish. Enjoy!

 

6 Responses to Salade Niçoise – slightly deconstructed

  1. Minnie@thelady8home April 19, 2015 at 11:16 #

    Can’t take my eyes off the plate! Looks so healthy, yummy and refreshing.

  2. CCFood April 22, 2015 at 02:33 #

    Love the recipe, would follow the instruction to try.

    • The Culinary Chase April 22, 2015 at 10:49 #

      Thanks CCFood. Give it a go…you can’t make a mistake with salad. 🙂

  3. Shelly November 29, 2015 at 01:07 #

    Wow this salad looks amazing! I don’t think I’ve ever seen anything quite like it. Yum!

    • The Culinary Chase November 29, 2015 at 16:33 #

      Thanks for dropping by Shelly. A de-lish salad…make it and let me know what you think. 🙂