Niçoise salad is a composed salad that is an ideal choice for a summer meal. Minimal cooking is required, and you can easily cook up large batches of the individual ingredients to have on hand any time you want to quickly throw this salad together. Imported oil-packed tuna is usually recommended, but frankly I like and use just about any kind of tuna (except fresh, oddly enough, mainly because it is usually served undercooked and I dislike raw fish). A simple lemon and olive oil dressing is traditional, but any lemon vinaigrette works. The salad is hearty enough to serve as a main dish for lunch or dinner, especially on hot summer days when heavy meals are not appealing. This is one of my favorite salads, and I am surprised that I have not featured it here before now!
Niçoise Salad
1-2 C. baby salad greens
1 pouch (2.5 oz.) tuna (I use Bumblebee)
4-5 small new potatoes, cooked
1 medium tomato, diced
1 serving haricots verts (thin green beans), steamed
1 hard-boiled egg, sliced
6-8 pitted Niçoise or similar olives in brine (like Kalamata), rinsed
1 T. capers, drained
lemon vinaigrette (bottled or homemade)
Make a bed of the salad greens on a plate or in a shallow bowl. Top with separate mounds of the tuna, potatoes, tomato, beans, and egg. Sprinkle the olives and capers over the top. Drizzle with the lemon vinaigrette. Serves 1.
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