Salade Nicoise
My sorta "true" Salade Nicoise. The ideal salad for summer when the vegetables are at their peak. Pair the salad with a refreshing rosé from the South of France like Domaine de Fontsainte Gris de Gris Rosé.
Servings 6 people
Ingredients
- 6 medium perfectly ripe tomatoes, quartered or cut into sixths Can substitute about 4½ cups cherry tomatoes
- 3-4 Persian cucumbers, sliced
- 6 handfuls mixed baby lettuce
- 1/2 lb. French green beans (haricot vert), blanched
- 1 bulb fennel, thinly sliced
- 2 red bell pepper, seeded and thinly sliced
- 1 small red onion, very thinly sliced
- 6 red radishes, thinly sliced
- 17.5 oz. canned tuna in olive oil I love Ortiz El Velero Bonito del Norte from Spain.
- 18 oil cured black olives
- fresh basil or mint leaves for garnish optional
For the dressing
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1-2 garlic cloves, peeled and smashed
- kosher salt and freshly ground black pepper
- 6 tablespoons extra virgin olive oil
Instructions
Salad Dressing
- Combine all the salad dressing ingredients in a jar with a lid and shake well to mix.
- Arrange a bed of lettuce on a large shallow platter. Artfully top with sections of the different vegetables. Slightly flake the tuna and put it in the middle of the salad. Scatter the olives and herbs if using. Lightly drizzle the dressing over the salad. Just before serving the individual portions, gently toss.