In honor of this salad named after the French city of Nice, numerous variations have emerged over time to highlight the freshness of ingredients typical of the Côte d'Azur. However, like any great classic, the fame of Nicoise salad has grown and spread worldwide, leading to a simplified and quick version that is hearty enough to pair well with a glass of wine.
INGREDIENTS:
For the simple and quick Nicoise salad:
A piece of fresh tuna
Sesame seeds
Butter
A few new potatoes
A handful of French green beans
Green salad
Black olives
Cherry tomatoes
For the dressing:
Olive oil
Vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
HOW TO MAKE THE NICOISE SALAD:
Prepare the olives, halve the cherry tomatoes, wash the green salad, and remove the outer leaves, keeping only the tender heart.
Rinse the new potatoes under running water, then boil them until tender (check with a fork or knife). Once cooked, remove them and sauté in a pan with a small cube of butter until lightly browned. Season with a pinch of salt.
Blanch the green beans in boiling water for 4-5 minutes; remove from the water, dry with paper towels, and sauté lightly in the same pan used for the potatoes to infuse them with flavor from the remaining butter.
Place sesame seeds (white, black, or a mix) on a plate and coat the piece of tuna, ensuring all sides are covered. Heat a splash of oil in the pan and sear the tuna for about two to three minutes on each side, depending on your preferred doneness.
Assemble everything on a platter: start with a few potatoes, top them with the green beans using kitchen tongs, and arrange the halved cherry tomatoes and black olives around them. Don’t forget the tender heart of the green salad. Finally, place the piece of tuna on top of the green beans.
SERVE THE NICOISE SALAD WITH:
The salad isn't complete without a French dressing: In a bowl, mix three parts oil to one part white vinegar, add two teaspoons Dijon mustard and two teaspoons honey, then whisk until it forms a vinaigrette. Pour the mixture into a sauceboat and serve it alongside the salad.
Open a chilled rosé and dream of the bohemian landscapes of Nice and the blazing sun of Provence.
Comments