When the weather gets warm, an entree salad like Dorie Greenspan’s Salade Niçoise is both easy and delicious! Just make sure to have some canned tuna, anchovies, capers and olives on hand and you can whip up this fabulous French inspired salad.
When we toured France last summer, I ate a Salade Niçoise at every port…and they were all different save for the inclusion of tuna, haricot verts, hard boiled eggs, Niçoise olives and potatoes.
I fell for each and every version. I have even made the “modern” version, as Dorie called it, with rare slices of ahi tuna. Scrumptious as well. There are numerous ways to tweak this classic French salad, from the dressing to what ingredients you choose to feature.
Dorie’s Salade Niçoise Interpretation
Life has been chaotic, and I’m back in Denver again to visit my parents. I’m hoping by the time this post goes live, that my dad will be out of the hospital. So having a quick old favorite recipe to prepare this week was truly a blessing.
And Dorie did this one right. Besides the aforementioned ingredients, her salad contained tomatoes, capers and anchovies. As a child who used to eat chicken bouillon cubes, all these salty ingredients hit home. Pure comfort. A drizzle of a perfectly proportioned Dijon vinaigrette finished this vibrant masterpiece off.
Easily Adaptable French Salad
For those of you keeping track, I think Bill would eat this. There would be a little pile of anchovies, capers and olives (he will eat the green, pimento stuffed variety) on his plate, but no worries. I’d just add to my sodium load for the day and scoop them onto my plate. But to tell the truth, I didn’t even offer him any…I wanted this one all for myself!
This recipe can be seen on Google Books. The vinaigrette recipe is a simple combination of red or white wine vinegar ( I used champagne vinegar), Dijon mustard, salt, pepper and olive oil. You might also love this Hearts of Palm Salad, Avocado, Butter Lettuce Salad.Print
Dorie Greenspan’s delicious version of this classic French salad!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad, Entree, Seafood
- Method: Mixing
- Cuisine: French
- 12 small potatoes, scrubbed
- a couple handsful green beans
- 4 hard-boiled eggs
- 2 jars or tins tuna (4 – 6 oz. each), packed in olive oil (try Tonnino for a quality experience)
- salad greens
- cherry tomatoes or regular tomatoes cut into chunks
- small olives (Niçoise, but any will do)
- capers (drained and patted dry)
- anchovies (rinsed and patted dry)
- 2 Tbsp. wine vinegar (red or white or sherry)
- 1 shallot, finely minced
- ¼ tsp. Dijon mustard
- a couple pinches sea salt
- a couple grinds of fresh black pepper
- 4 – 5 Tbsp. olive oil
- Boil the potatoes in a large pot of salted water. Cook until they are tender enough to be pierced easily with the tip of a knife, 10 – 20 minutes. Scoop them out of the pot and put them in a bowl to cool.
- Blanch the green beans in the potato water until they are crisp-tender, about 4 minutes. Drain the beans and put them in a bowl of ice water to stop the cooking. Drain, then pat dry.
- Make the vinaigrette: Add vinegar, shallot, mustard, salt, and pepper to a small glass measuring cup or jar and let sit 10 – 15 minutes to mellow the shallot. Slowly drizzle in the olive oil while whisking constantly.
- Assemble the salad, on one large platter, or individual plates: salad greens, halved potatoes, green beans, halved eggs, tuna, tomatoes, olives, capers, anchovies and drizzle with the shallot vinaigrette.
Adapted from Dorie Greenspan’s Around My French Table