The Salade Nicoise originates from Nice and is supposed to use the very specific tiny and bitter black olives of this region. But any tasty black olive will do! It is a refreshing yet filling salad, perfect for summer lunches. Interestingly enough, it does not contain any salad…
Ingredients
- 2 pounds green beans, trimmed
- 4 eggs
- 2 large heirloom tomatoes sliced, or 1 pound cherry tomatoes halved
- 1 large can tuna (8 ounces), drained and roughly shredded
- 1/2 cup black olives (preferably Kalamata if you cannot find the niçoises), pitted, halved
- 1/4 cup red onion, thinly sliced
- 1 can anchovy fillets
- 1 lemon
- You can also add tiny boiled potatoes, cucumber, bell peppers, artichoke hearts…
- Dressing: 4 tablespoons olive oil, 2 tablespoons vinegar, 1 teaspoon Dijon mustard, 1 crushed clove garlic, salt and pepper
Instructions
Bring a quart water to a boil in a large saucepan and cook the green beans on high until tender, about 10 minutes. Then drain and set aside.
In the meantime, bring a quart water to a boil in another saucepan and cook the eggs for 15 minutes. Then peel the eggs and set aside.
Mix the ingredients of the dressing in a bowl, and season with salt and pepper. Set aside.
Divide the green beans between the plates. Top with tomatoes, tuna, onions, sliced eggs, olives and anchovies. Give each plate a squeeze of lemon. Sprinkle the dressing on top.
