Salad niçoise has a bit of a Mediterranean flavor with anchovy fillets and black olives. The term Niçoise refers to any of the dishes created by the women of Nice. This salad has many variations in terms of its ingredients and remains a dish that is argued over. Do you add potatoes and green beans or would a purist be horrified with these additions? At any rate, I am pleased to say that I like my version of this classic salad. I have yet to make this with pissala. Pissala is usually found as a topping for pissaladière.
1 head of romaine lettuce, washed and cut into bite size pieces
1 English cucumber, peeled and chopped
cherry tomatoes, cut in half
1 cup aged cheddar cheese, cut into small cubes
1 can tuna fish, drained
4 hard boiled eggs
1/4 cup olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon balsamic vinegar
With a whisk, mix the dressing ingredients in the bottom of a salad bowl until the mixture is smooth and silky. Toss in the salad and then add the other ingredients. Serve on a plate & top with the boiled eggs.
The Culinary Chase’s Note: Sometimes I buy a tuna steak, grill it on the bbq and add to the salad. When adding fresh tuna, toss ever so gently and then serve. I sprinkled some of my dukkah on the top of the tuna before cooking on the bbq for added flavor. For the dressing you can also substitute Dijon for wholegrain mustard. The measurements for the dressing act as a guideline so change as your taste buds dictate! As an accompaniment, serve with fresh bread.