Refresh Your Taste This Summer with a Delicious Salad Nicoise

The Exquisite Salade Nicoise

This delicious salad is a traditional dish originating from the south of France more exactly from Nice.
It is so delicious, nutritious and refreshing that it is a complete meal in one plate.
Something that Anglo Saxon are use to but in France we rarely have one plate that will comprise of our entire dinner. Usually we will have 3 or 4 dishes, which will complete our dinner.

I love this salad, it feels so Mediterranean and clean. You can also make it the easy way with canned Tuna fish but I highly suggest that you try it with fresh seared tuna as well.

Serve 4 - preparation: 20 minutes

Ingredients:
150 g mesclun or Romain Lettuce
100 g French green beans
2 or 3 Fresh heirloom tomatoes
20 black & green olives
20 piece anchovies
1/2 medium red pepper thinly sliced
1/2 medium yellow pepper thinly sliced
4 fresh tuna fish
4 whole large eggs boiled eggs (cook for 12min)
4 small boiled new potatoes cut in small pieces

French Vinaigrette Dressing:
4 Tbsp. red wine vinegar (apple cider vinegar will work too)
8 or 10 Tbsp. olive oil
1 Tsp. of French Dijon Mustard (found at Trader Joe) please do not use any substitute..
2 pinch sea salt 9salt to taste)
3 pinch white pepper

Add all dressing ingredients in a small jar and shake it until completely homogenized.
Or in a bawl and beat the ingredients with a fork until completely mixed. keep in fridge.




Directions:

1. Boil potatoes in advance to make sure they are cold when ready to be used.
2. Prepare green beans by removing ends and add to a pot of hot water until it starts boiling. Blanch the green beans approx 3 - 7 min until they are al-dente but cooked. Then rinse them in cold water, strain and keep in fridge.
3. After eggs are boiled for about 12 minutes, peel and place in the refrigerator.
4. Wash the salad mesclun and Romain or any lettuce mix you have on hand.
5. Add equal parts mesclun to 4 large plates.
6. Then divide the remaining ingredients among the salad bowls and arrange nicely.
7. Sprinkle the French vinaigrette dressing as desired.
8. Sear the tuna fish lightly on both side for about 3 to 5 minutes altogether. Keep the center rare or pink.
9. Add each piece on top of salad and serve immediately.
10. It is customary to drink a Rose wine along with this dish.  Bon Appétit!

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