Salad Nicoise

This classic Provencal salad is said to originate in the city of Nice, France. It can be served on a bed of lettuce with the vegetables grouped together along with the eggs, tuna and black olives.

Here most of the vegetables and the tuna are mixed together with an assertive citrus vinaigrette. The eggs, tomatoes and basil are arranged around the salad to provide a colorful garnish. More dressing can be served on the side.

It's easy to julienne vegetables once you know how.

Simply cut a vegetable into a rectangle and then cut into thin slices one way and then cut into thin slices the other way creating long, thin slices that look pretty in the salad.

Make sure to cook the hard-boiled eggs so that they have a bright yellow center that offsets the other colors in the salad.

The best method is to bring the eggs to a boil, then turn off the heat and cover them for 10 minutes. Cool and peel.

Nicoise olives are small, dark and oval-shaped. Their briny meatiness add a unique and defining signature to this zesty vegetable and tuna mixture. You can find Nicoise olives that are grown in France or Morocco in most super markets.

For a festive lunch, begin with a chilled soup like sweet pea or corn soup. Serve the salad with crusty French rolls. To drink, why not a chilled Sauvignon Blanc or a French Rose?

Dessert can be as simple as sliced peaches and nectarines along with a chunk of Port Salut or a log of fresh goat cheese

Salad Nicoise, A Colorful Summertime Salad Recipe

Serves 6 to 8

Ingredients

Dressing

Garnish

Preparation

1. In a large pot of boiling water, cook the potatoes until tender but slightly resistant when pierced with a fork, 20 to 30 minutes. Drain and cool. When cool, peel and cut into julienne slices. Place in a large bowl.

2. In a medium saucepan bring water to a boil. Immerse the green beans and cook until tender but slightly resistant, 5 to 7 minutes. Drain and place in ice water to stop the cooking. When cool, drain well and place in the bowl with the potatoes.

3. Add the carrots, red pepper, olives, red onion, capers, basil, black pepper and half of the tuna to the vegetables and toss to combine.

4. To make the dressing: In a small bowl combine the garlic, mustard, basil and lemon juice. Slowly whisk in the olive oil until thoroughly combined. Add the salt and pepper and taste for seasoning.

5. When ready to serve, use just enough dressing to moisten the salad. Toss carefully to combine, making sure not to break up the capers. Taste for seasoning. Mound the salad high in a large, shallow bowl. Place the remaining tuna on the top of the salad. Spoon a little dressing on the tuna. Alternate the egg wedges and tomato wedges around the outside edge. Garnish with basil leaves and serve. Serve extra dressing on the side.

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