Salad Nicoise

Dinner:  May 10, 2007

I’m loving the warmer weather, but yesterday was oppressively sticky. Even with a window, our kitchen tends to trap heat, so I didn’t want to spend any more time over a hot stove than was absolutely necessary. Luckily, we had all of the necessary ingredients on hand for me to throw together one of my favorite assembled meals – Salad Nicoise.

When I’m blanching vegetables for a dish, I like to do more than I’ll need, dry the extras well and freeze them. I had a little bag of haricots verts in the freezer from this dish, and when I got home from work I placed them into a bowl of warm water to thaw.

haricots verts

The extent of my actual cooking was boiling about a dozen small fingerling potatoes until tender, and hard boiling a couple of eggs; of course, if you have leftover boiled potatoes and/or hard boiled eggs on hand, you’ve got that much less to do.

hard boiled

While my two small pots boiled away, I washed and spun dry a mixture of young lettuces from Yuno’s Farm and set them aside while I prepared a super easy garlicky vinaigrette: mash one clove of garlic into a paste and place it into a mason jar; add 1 teaspoon Dijon mustard, about 1/4 cup of champagne vinegar, salt and pepper, then screw on the lid and shake. Add 1 tablespoon each chopped fresh parsley and tarragon and 1-2 tablespoons of small capers, and shake again. Add 1/3 cup extra virgin olive oil and shake for a final time.


When the potatoes are fork-tender, drain them, cut them in half and set them in a small bowl. Pour about 1/3 of the dressing over them and gently toss. Pour the remaining dressing into the bottom of a large salad bowl, place your salad greens on top and toss gently with your (clean!) hands.


Mound the dressed greens on dinner plates; top each with a handful of the dressed potatoes, 8 oz. of good-quality oil-packed tuna (drained), a few anchovy filets, haricots verts, marinated artichoke hearts, olives, tomato wedges, and a halved or quartered hard boiled egg. Pour yourself a lightly chilled glass of rose, and enjoy.

12 thoughts on “Salad Nicoise

  1. Jennifer Hess says:

    I boil the eggs using a method I found online at – place the eggs into a pan and cover them with cold water, then bring to a boil; allow them to boil for one minute, turn off the heat and let them sit in in the warm water for 10 minutes. Drain them and plunge into an ice bath until cooled. It’s really a great method, and produces perfectly done eggs!

  2. Jennifer Hess says:

    Vicki, yes, I highly recommend that you make this salad!

    Rashid, it’s really a foolproof method.

    Jaden, thank you! I absolutely love green beans, and I particularly love them just blanched so they still have some bite, and get that lovely bright green color.

  3. I’ve been lookning for salad nicoise recipes online and this was by far the most appealing presentation I’ve seen. And I love the simplicity of this dish! Thanks so much for the great tips especially for boiling eggs!

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