Nicoise Salad
Hey there! So, let me tell you about my love affair with Nicoise Salad. It all started with a trip to the south of France. Picture this: a little cafe by the sea, me trying to pronounce ‘Nicoise’ with what I thought was a perfect French accent (spoiler: it wasn’t), and then this gorgeous salad arrives. It was love at first bite. Now, I whip it up whenever I need a bit of Mediterranean sunshine in my kitchen, rain or shine!
Why You’ll Love This
I make this when I’m craving something fresh, yet filling. It’s got all the good stuff! My family goes crazy for it because it’s one of those rare salads that’s actually satisfying—no hungry grumbles an hour later. Plus, it’s versatile (a.k.a. forgiving if you forget an ingredient or two). And I used to find boiling eggs perfectly a chore, but hey, practice makes perfect! Or at least edible.
What You’ll Need (aka Ingredients)
- 3-4 cups of mixed greens: I sometimes swap in arugula if I’m feeling fancy.
- 200g green beans: Blanched (or not, if you’re in a rush)
- 2-3 small potatoes, boiled: New potatoes are great, but any will do.
- 1/2 cup of cherry tomatoes: Or regular ones, chopped up. No tomatoes? No problem, just skip ’em.
- 2 hard-boiled eggs: My nemesis, but really, they’re worth it.
- 1 small can of tuna: In olive oil if you can swing it. My grandma always said it has more flavor.
- Olives: A handful of black ones. Or green, I won’t tell.
- Anchovies (optional): Just a few, if you’re feeling adventurous!
- Dijon mustard, olive oil, vinegar: To taste, for the dressing.
Here’s How You Do It (Directions)
- Boil those potatoes and eggs. (Sneak a taste if you must—no judgments here!) Once done, let them cool a bit. The eggs should be firm yet dreamy.
- Blanch the green beans. Or, honestly, just toss them in raw if you’re short on time. They’ll be a bit snappier (in a good way).
- Arrange the greens, beans, tomatoes, potatoes, and eggs on a big ol’ platter. Make it look pretty. Or just pile it up—rustic charm is a thing.
- Add the tuna and olives. If using anchovies, this is your moment to shine (or skip).
- Drizzle with a mix of Dijon, olive oil, and vinegar. I usually go heavy on the mustard because, well, I can.
- Toss ever so gently. Or leave it as-is; sometimes I do both and call it ‘art’.
Notes from My Kitchen
Don’t be afraid to mix up the veggies based on what you’ve got. I once tried adding bell peppers—looked colorful but didn’t quite hit the mark. Oh, and don’t stress about perfectly boiled eggs; a little runny yolk never hurt anyone.
Variations I’ve Tried (and One I Haven’t)
I’ve swapped tuna for grilled salmon—delish! Once attempted with quinoa instead of potatoes… let’s just say, it’s not for me. You might love it though, who knows?
What If I Don’t Have…
No fancy salad spinner? No worries, just shake the greens dry in a towel. Trust me, my hands are my best utensils half the time!
How to Store It (If It Lasts)
Seal it tight in the fridge, but honestly, in my house, it never lasts more than a day. If it does, it’s even better tomorrow!
Serve It Up
I like to serve this with a crusty baguette on the side. My family has a tradition of tearing it by hand—none of this slicing business!
Pro Tips I’ve Learned the Hard Way
Once, I tried rushing the egg boiling process; ended up with a gooey mess. Patience is key here. Also, always taste your dressing before drizzling—trust me on this one.
Questions I Get All the Time
Can I make this ahead? Sure can! But, maybe keep the dressing on the side till serving.
Do I have to use anchovies? No way! They’re totally optional (but I reckon they add something special).
What’s the best substitute for tuna? Grilled chicken works a treat, or even hard cheese like feta.
And there you have it, my not-so-secret recipe for Nicoise Salad. Hope it brings a little bit of sunshine to your day!
