Niçoise Salad

Name: Niçoise Salad (Salade Niçoise)
Cuisine: French
Ingredients: 4 large handfuls assorted lettuces such as Boston, Bibb, arugula, and frisée, or 10 ounces [280 g] assorted greens, such as mesclun mix, that have already been washed; 4 large handfuls assorted lettuces such as Boston, Bibb, arugula, and frisée, or 10 ounces [280 g] assorted greens, such as mesclun mix, that have already been washed; 4 large handfuls assorted lettuces such as Boston, Bibb, arugula, and frisée, or 10 ounces [280 g] assorted greens, such as mesclun mix, that have already been washed; 1 clove garlic, minced, crushed to a paste with the side of a chef’s knife; 1 clove garlic, minced, crushed to a paste with the side of a chef’s knife; 2 tablespoons good-quality wine vinegar; pinch of salt; ⅔ cup [150 ml] extra-virgin olive oil; 1 waxy potato (8 ounces [225 g]), gently simmered in its skin until easily penetrated with a paring knife, about 20 minutes; ½ pound [225 g] string beans, preferably haricots verts, ends broken off; ½ pound [225 g] string beans, preferably haricots verts, ends broken off; 3 large eggs; 1 red or yellow bell pepper, charred, peeled, and seeded (optional); 1 red or yellow bell pepper, charred, peeled, and seeded (optional); 2 medium-size tomatoes; 1 jar (2 ounces [50 g]) anchovy fillets, or 16 anchovy filets taken from salted anchovies; 1 jar (2 ounces [50 g]) anchovy fillets, or 16 anchovy filets taken from salted anchovies; 1 jar (2 ounces [50 g]) anchovy fillets, or 16 anchovy filets taken from salted anchovies; 1 can (6 ounces [170 g]) Italian tuna packed in olive oil, drained; 1 can (6 ounces [170 g]) Italian tuna packed in olive oil, drained; ½ cup [65 g] Niçoise olives or other brine-cured black olives (not canned olives), drained; ½ cup [65 g] Niçoise olives or other brine-cured black olives (not canned olives), drained; ½ cup [65 g] Niçoise olives or other brine-cured black olives (not canned olives), drained; ½ cup [65 g] Niçoise olives or other brine-cured black olives (not canned olives), drained

Salade Niçoise

Preparation info

Makes
4
First-Course Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

There seem to be dozens of recipes for salade niçoise, and of course everybody claims his or her own to be the only one that could possibly be authentic, all others being pale and affected imitations. I’ve never been terribly concerned about authenticity and the need to adhere strictly to a given recipe because I quickly grow bored and like changing things. This has gotten me into trouble at a number of restaurant jobs.

My own notions of a salade niçoise aren’t even inspired by sala

Ingredients

Europe
France
Starter
Lunch
Fish course
Pescatarian
Mediterranean
Paris

Ingredients

Method