Salade Niçoise
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 4 1x
Description
Salade Niçoise began its life as a household catch-all salad based on what was available from the garden and anchovies packed in olive oil sitting in the pantry. I enjoy a meal made out of what you have in the pantry and also love ordering this salad at restaurants! The best news? It’s virtually impossible to mess this salad up, and rules are meant to be broken. Add whatever you’d like to it—it will be tasty.
Ingredients
Scale
- 4 ripe tomatoes (sliced)
- sea salt and freshly ground black pepper
- 1 green bell pepper (seeded and cut into thin strips)
- 8 radishes (trimmed and thinly sliced into rounds)
- 1 seedless cucumber (peeled and thinly sliced into rounds)
- 8 oil-packed anchovies (optional)
- 8 ounces canned tuna packed in olive oil
- 1/2 cup pitted Niçoise or Kalamata olives
- 10 fresh basil leaves (shredded)
- 4 hardboiled eggs (peeled and cut in half)
- 1/4 cup extra-virgin olive oil
- 2 romaine hearts, (bottoms trimmed and separated into leaves)
- 8 new or small waxy potatoes (boiled until tender and cooled)
- 24 green beans (blanched until crisp-tender and cooled)
- 1 cup chopped celery
- 1/2 cup fava beans (shucked and blanched)
- 4 artichoke hearts (cooked and cut into 4)
Instructions
- Arrange the tomatoes on a large platter. Season them with salt and pepper to taste.
- Over the tomatoes, arrange the bell pepper, radishes, cucumber, anchovies, tuna with the oil, olives, and basil in that order.
- Decoratively arrange the hardboiled eggs around the salad and drizzle with olive oil.
- Divide the romaine, potatoes, green beans, celery, fava beans, and artichokes onto 4 plates.
