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Salad Nicoise – Provencal classic. make it your own

Salad Nicoise, a Provencal classic that relies on seasonal flavors & easy preparation. A meal, side or appetizer, it should be in your culinary repetoire.
Prep Time15 mins
Assembly Time5 mins
Total Time20 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean, Provencal
Keyword: Green Bean, Lettuce, Potato, Tomato, Tuna
Servings: 2 people

Equipment

  • A small platter or large plate suitable enough to hold all of the ingredients
Ingredients

Salad Basics

  • 2 cups Salad Greens or Bibb Lettuce
  • 12 Green Beans steamed and cooled
  • 6 Small Red Potatoes steamed, quartered and cooled
  • 1 cup Cherry or Grape Tomatoes halved
  • 6 Breakfast Radishes trimmed and rinsed
  • 1 5 oz can Yellowfin tuna, packed in olive oil drained
  • 2 eggs hard boiled, peeled and cooled
  • ½ cup Olives, Nicoise or Kalamata
  • 1 TBSP Capers

Dressing

  • ¼ cup extra virgin olive oil
  • 2 TBSP Lemon Juice freshly squeezed
  • 1 tsp Shallot minced
  • 1 tsp Dijon Mustard
  • 1 tsp Herbs de Provence
  • kosher salt and fresh ground black pepper to taste

Instructions

  • Combine Olive Oil, Lemon Juice, Dijon Mustard, Shallot and Herbs de Provence in a small jar or bowl and whisk together. Add kosher salt and fresh ground black pepper to taste
  • Place quartered potatoes in a small bowl and toss with 1 tablespoon of the prepared dressing
  • Loosely spread salad greens on your serving platter
  • Place tuna in small mound approximately the center of the platter, but touching one edge
  • Artfully arrange potatoes, green beans, tomatoes, radishes and olives around the tuna in such a way as to fill the platter
  • Drizzle entire salad with 2 - 3 TBSP of prepared dressing
  • Sprinkle capers over the top of the salad
  • Add kosher salt and fresh ground black pepper to taste.

Notes

Do not get too hung up on any specific amounts or quantities.  Work with what you have.   Feel free to add or subtract ingredients to suit your own tastes.  
Other ideas for proteins: 
  • fresh seared tuna
  • salmon, poached, grilled, roasted, smoked
  • tofu, seasoned with some of the prepared dressing
  • grilled chiken
  • grilled skirt steak
 Other ideas for vegetables (preferably cut small and steamed if appropriate)
  • cucumbers
  • carrots
  • peppers
  • artichokes
  • onions
  • broccoli florets 
  • haricot vert
  • broad beans
Other ideas for pickles
  • cornichons
  • gherkins
  • pickled cauliflower