Salade Niçoise

Nicoise .jpg
Dressing the tomatoes, beans and potatoes as described below is
totally worth the extra effort!

Salade Niçoise by Julia Child


1 head of Boston Lettuce, large, washed and dried

2 to 3 Tbs virgin olive oil

Salt and freshly ground pepper

1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried

2/3 to 1 cup salad dressing, such as the Oil and Lemon Dressing (recipe HERE)

3 or 4 fine rip red tomatoes, peeled, if you wish, and cored, quartered and seasoned before serving

8 to 10 ounces oil-packed tuna, drained and flaked

1 quart of French Potato salad (recipe HERE)

8 hard-boiled eggs, halved lengthwise

1 can flat anchovy filets packed in oil, opened and drained just before serving

1/2 cup black Nicoise-type olives

3 or 4 Tbs. capers

1/4 cup fresh parsley, minced


Shortly before serving, line a handsome, large and wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.

Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning.

Drizzle a spoonful or two of the dressing over the tomatoes.

Season the tuna lightly with a spoonful or two of dressing.

Place the potatoes in the center of the bowl or platter; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna.

Ring the salad with the eggs and curl an anchovy filet on top of each.

Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.

Jane DomesticComment