Name: Late-Summer Niçoise with Fresh Corn & Cherry Tomatoes
Yield: Serves 4 as a side, or 2 as a meal
Cuisine: American
Ingredients: two 4 to 5 oz [115 to 140 g] cans mackerel fillets (or tuna), in olive oil, drained; 1 green onion, thinly sliced (green and white parts); 2 ears fresh corn; 1 tsp olive oil; 10 baby potatoes or fingerlings; 3½ oz [100 g] cherry tomatoes, halved; 2 eggs; ¼ cup [60 ml] my go-to vinaigrette; flaky sea salt and freshly ground black pepper; 4 oz [115 g] green beans, ends trimmed; 1 romaine heart, leaves separated, washed, and patted dry

Preparation info

Serves
4
as a side as a meal

Difficulty
Easy

Appears in

Tin to Table

By Anna Hezel

Published 2023

About

The Niçoise salad is a controversial dish to riff on. The good people of Nice would, without a doubt, turn up their noses at this very American celebration of summer produce. But how can I be blamed when August in New York brings such sweet corn, crisp green beans, and ripe tomatoes, which are only made better crowned with a few great oil-packed fillets? Since I’m already in trouble with the French, I’m taking this salad a step further by swapping out the tuna for the delicate, mild flakes

Ingredients

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Ingredients

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