Nicoise style salad

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Inspired by Marissa's lovely post of her green bean salad last week, we decided to go with a Nicoise style salad for dinner last night. I say Nicoise "style" because nicoise olives were nowhere to be found, and I had to use a bit of editorial license with the ingredients.
Pretty basic stuff really...here's about all you need:

Those are not haricot-vert, just green beans, some eggs, anchovies, canned tuna in oil, leaf lettuce, Kalamata olives, baby yukon gold p[otatoes and tomatoes.

Just wash and dry your leaf lettuce to start with:

Then I boiled the baby potatoes until just barely tender, removed them with a spider and blanched the green beans in the same water.

Lettuce, potatoes and beans were dressed separately with a small amount of vinaigrette, then the salad was assembled and the remaining vinaigrette poured over the top.

Here is the wife's...(no anchovies)

Here's the he-man portion...(I love anchovies)

Vinaigrette was just 1 teaspoon of Dijon mustard, 3 Tbsp champagne vinegar, 1/2 cup olive oil and some salt and pepper.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Nicoise style salad Posted: 23 May 2012 at 02:27
	Inspired by Marissa's lovely post of her green bean salad last week, we decided to go with a Nicoise style salad for dinner last night. I say Nicoise "style" because nicoise olives were nowhere to be found, and I had to use a bit of editorial license with the ingredients. Pretty basic stuff really...here's about all you need: Those are not haricot-vert, just green beans, some eggs, anchovies, canned tuna in oil, leaf lettuce, Kalamata olives, baby yukon gold p[otatoes and tomatoes. Just wash and dry your leaf lettuce to start with: Then I boiled the baby potatoes until just barely tender, removed them with a spider and blanched the green beans in the same water. Lettuce, potatoes and beans were dressed separately with a small amount of vinaigrette, then the salad was assembled and the remaining vinaigrette poured over the top. Here is the wife's...(no anchovies) Here's the he-man portion...(I love anchovies) Vinaigrette was just 1 teaspoon of Dijon mustard, 3 Tbsp champagne vinegar, 1/2 cup olive oil and some salt and pepper.
	Go ahead...play with your food!

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ChrisFlanders Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343	Post Options Post Reply Quote ChrisFlanders Report Post Thanks(0) Quote Reply Posted: 23 May 2012 at 06:27
	That's very definately a yumm salade Niçoise, Dave! The only minor difference is that in France it's served in an ecclectic mixing of the ingredients, not side by side. The salad stays at the bottom of course.

AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 23 May 2012 at 07:23
	As someone who's not a big veggie fan; I'd definitely take a plate!!