Fresh: How To Make A Salade Nicoise
Julia Child would be 100 years old if she was still wrestling lobsters or trussing chickens. Goodness me! Julia was the original domestic goddess, bringing French cookery techniques to America and c0-writing the ground-breaking culinary volumes ‘Mastering The Art Of French Cooking’ (Volumes one AND two!)
Granted some of the recipes in Julia’s books are QUITE fiddly and heavy on technique, but this salad (although mildly drawn-out) is super easy and the results are DELICIOUS. If you want to taste healthy, fresh, Spring-y vitality on a plate, then THIS is the recipe for you.
My recipe is not quite the same as Julia’s. I am a renegade and like to adjust things to suit me. So YOU should feel free to run renegade on Julia Child too. And YOU should TOTALLY make this salad!
(If you are a vegetarian, just leave out the tuna. It will still be GORGEOUS, I promise!)
⅓ cup red or white wine vinegar
Salt and pepper, to taste
1 tablespoon Dijon mustard
⅔ cup olive oil
1. In a bowl, whisk the vinegar, salt, pepper, and mustard.
2. Whisk in the oil in a slow, steady stream; set aside.
250g green beans, trimmed
6 small potatoes such as yellow creamers
½ shallot, finely chopped
1 tub of cherry tomatoes
1 cos lettuce
1 tin of tuna in olive oil, drained
½ cup olives
a few anchovy fillets, drained
1/2 cup mixed herbs, such as tarragon, oregano, basil, or parsley
1. Bring a large pot of water to a boil. Add the eggs and cook for 10 minutes. Cool, peel and slice.
2. Salt the water. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.
3. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.
4. As soon as the potatoes are cool enough to handle, peel and slice thickly. Add⅓ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the dressing; set aside to cool.
5. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them.
6. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.
7. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, olives, and anchovies. Spoon some of the remaining dressing over the salad and sprinkle with the herbs. Peel the eggs, pat them dry, and halve them. Garnish the platter with the eggs.
Adapted from “Mastering the Art of French Cooking”
Do you love Julia too? Did you see the movie Julie and Julia? Do you want to make this salad?
This post is part of the Coles Fresh and Real story. Fresh food to inspire.