SALADE NIÇOISE
MODEST NEEDS, LAVISHLY MET! THIS IS OUR WEST COAST TAKE ON A CLASSIC FRENCH TUNA, TOMATO, EGG, OLIVE AND ANCHOVY SALAD!
A SMALL PIECE OF FRESH OR CANNED TUNA IS ALL YOU WILL NEED FOR 2 PEOPLE! LOOK FOR OCEAN WISE, DOLPHIN FRIENDLY, ETC MARKED FISH- LET’S EAT SUSTAINABLY SO FUTURE GENERATIONS CAN TOO! A COUPLE OF BOILED EGGS FILL OUT THE REST OF THE PROTEIN SECTION, POTATOES PROVIDE FILLING CARBS, AND HEALTHY FATS CAN BE FOUND IN THE OLIVES, ANCHOVIES AND TUNA! (CHECKOUT OUR SUPERFOODS PAGE FOR MORE INFO!)
THIS HEARTY FARMHOUSE-INSPIRED VERSION IS ALSO FULL OF VEGETABLES YOU CAN GROW IN YOUR GARDEN! TOMATOES, POTATOES, GREEN BEANS AND KALE GIVE THE PROUD GARDENER AN EXCELLENT OPPORTUNITY TO GLORY IN THE FRUITS OF WATER, SUNSHINE AND HAPPY HARD WORK!
Print
NIÇOISE OR CAESAR SALAD DRESSING
This dressing makes your salad! Goes great on a sexy Salade Niçoise or on a simple Caesar with some croutons and grated romano cheese!
Ingredients
Scale
- 3T olive oil
- 3T white wine vinegar
- 1t dijon mustard
- 1 drop of sesame oil
- juice of 1 lemon
- 1 egg yolk
- 6 anchovies (if you’ve got a small tin with a dozen or so in it, just use them all! Or make a Puttanesca tomorrow with the rest! You can also use a good squeeze of anchovy paste from a tube!)
- salt and pepper to taste
Instructions
- Throw everybody in a blender or blender cup or whatever device you have and blend. If you don’t have a blending device, chop your anchovies up super, super fine (or use anchovy paste) and combine everybody in a jar.
- Test your dressing and balance it out. If it’s too bitter, sour or mustardy, throw in another egg yolk. If it feels like it needs body add more anchovies!
Print
SALADE NIÇOISE
Take a can of tuna and elevate it with this fun French farmhouse salad!
Ingredients
Scale
- 4–5 small-medium-sized waxy potatoes (like Yukon gold!) per person
- 1 medium-sized egg per person
- 1 large bunch of kale
- 1 small handful of green beans per person
- 2 small tomatoes per person
- 1 can of Oceanwise tuna (or piece of fresh tuna) per 2 people
- 6–7 olives per person
Instructions
PAR-BOILED AND ROASTED POTATOES
- Wash your potatoes and give them a quick trim of any ugly bits. Keep as much of the peel as you can!
- Boil them in a pot of water until they break up a little when you crush down on them, about 15 minutes depending on their size. Strain.
- Set your oven for 450˚F/230˚C. Coat the bottom of a cast-iron pan of other oven dish with a good splash of canola (or other high temp) oil. Throw your potatoes in and give them all a little crush-down so they break up a bit. Toss on a little more oil and salt and pepper.
- Cook them until they are all sexy and crispy, about 40 minutes, tossing them occasionally.
SIX MINUTE EGGS
- Bring your eggs to room temp in a small bowl of warm water.
- Set a small, deep pot of water to boil.
- When it’s really boiling, poke a small hole in both ends of your eggs with a thumb tack and lower them into the water. Cover and cook for 6 minutes.
- Remove your eggs and stop them from continuing to cook by submerging them in a small bowl of ice water.
- Peel them close to the time when you serve your salad!
BLANCHED KALE
- Thoroughly wash your kale (our kale was super muddy today!). Trim the tough spines and chuck them- they’re not good for making veg broth! Tear the leaves into smaller pieces.
- Blanch them in a pot of boiling water for 1 minute and remove. Let them cool in a strainer for a while, then squeeze the water out of them by balling them up in your hands.
BLANCHED AND GRILLED BEANS
- Rinse your beans and trim the ends. Blanch in boiling water for 2 minutes then remove.
- Set a grill pan (or frying pan) on medium-high and add a splash of high temp oil. Cook your beans just long enough to get some sexy grill marks (grill pan) or blistered sides (frying pan).
TOMATOES
- Cut your tomatoes in half and grill or fry them in a little oil on both sides until lightly blistered.
IF YOU’RE USING FRESH TUNA
- If you’re going full Mother’s Day on this one, set a grill pan or frying pan on medium-high or high heat and get it very hot.
- Add a little splash of high temperature oil and sear your fish on both faces and all sides. You are aiming for sexy grill or sear marks on the outside but beautifully pink and rare on the inside!
- Slice into slim strips.
TO SERVE
- On each plate unfold a ball of kale into a little world you can stack your tuna on.
- Give your tuna a quick squeeze in your hands to strain out some of the water and place it on your bed of kale. Don’t squeeze it if you’re using fresh tuna!
- Attractively add all the other people you cooked and a few olives and you are ready for dressing!
