French Cuisine Recipes: Provençal Salad (Salade Niçoise)
French Cuisine Recipes: Provençal Salad (Salade Niçoise)
There are probably as many versions of this salad as there are cooks in Provence. With good French bread, this regional classic makes a wonderful summer lunch or light supper. You may also listen to the recipe by pressing the play button below:
Course Appetizers, Easy Recipes, Salads, Seafood, Side Dishes
Cuisine French
Servings 4
Calories 569kcal
Ingredients
225 g/8 oz French beans
450 g/1 lb new potatoes, peeled and cut into 2.5 cm/1 in pieces
White wine vinegar and olive oil, for sprinkling
1 small Cos or round lettuce, washed, dried and torn into bite-size pieces
4 ripe plum tomatoes, quartered
1 small cucumber, peeled, seeded and diced
1 green or red pepper, thinly sliced
4 hard-boiled eggs, peeled and quartered
24 Niçoise or black olives
225 g/8 oz can tuna in brine, drained
55 g/2 oz can anchovy fillets in olive oil, drained
Basil leaves, to garnish
Garlic croûtons, to serve
#For the Anchovy Vinaigrette#
20 ml/1 heaped tbsp Dijon mustard
55 g/2 oz can anchovy fillets in olive oil, drained
1 garlic clove, crushed
60 ml/4 tbsp lemon juice or white wine vinegar
125 ml/4 fl oz/1/2 cup sunflower oil
125 ml/4 fl oz/1/2 cup extra virgin olive oil
Freshly ground black pepper
Instructions
First make the anchovy vinaigrette. Place the mustard, anchovies and garlic in a bowl and blend together by pressing the garlic and anchovies against the sides of the bowl. Season generously with pepper. Using a small whisk, blend in the lemon juice or wine vinegar. Slowly whisk in the sunflower oil in a thin stream and then the olive oil, whisking until the dressing is smooth and creamy.
Alternatively, put all the ingredients except the oil in a food processor fitted with the metal blade and process to combine. With the machine running, slowly add the oils in a thin stream until the vinaigrette is thick and creamy.
Drop the French beans into a large saucepan of boiling water and boil for 3 minutes until tender, yet crisp. Transfer the beans to a colander with a slotted spoon, then rinse under cold running water. Drain again and set aside.
Add the potatoes to the same boiling water, reduce the heat and simmer for 10—15 minutes until just tender, then drain. Sprinkle with a little vinegar and olive oil and a spoonful of the vinaigrette.
Arrange the lettuce on a platter, top with the tomatoes, cucumber and pepper, then add the French beans and potatoes.
Arrange the eggs, olives, tuna , and anchovies on top and garnish with the basil leaves. Drizzle with the remaining vinaigrette and serve with garlic croutons.French Cuisine Recipes-Provencal Salad-Salade Nicoise-french food- #Cook’s Tip# To make garlic croûtons, thinly slice a French stick or cut larger loaves, such as rustic country bread, into 2.5 cm/1 in cubes. Place the bread in a single layer on a baking sheet and bake in a 180°C 350°F/Gas 4 oven for 7-10 minutes or until golden, turning once. Rub the toast with a garlic clove and serve hot, or cool then store in an airtight container to serve at room temperature.
