Just what a dish should be: Veggies, fish, eggs.
I would definitely take the author of the recipe below up on their suggestion to serve this with Aioli, but the dresing that they have seems very nice as well.
The version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil, described as "simple food for poor people". Traditionally the salad should be served in a wooden bowl rubbed with garlic.
The ingredients of the dish are much under debate, and chefs have many alternatives - some use the anchovies, other don't; some have strong opinions on adding boiled vegetables. Some say the salad should only be made with tomatoes. I rather like the anchovies myself. When it comes to the boiled vegetables, there I think there can be too much of a good thing, but the recipe below takes care of that conundrum quite effectively by frying the potatoes instead of plonking them in just boiled.
INGREDIENTS
| For the Salad:
- 1/2 pound white potatoes, scrubbed
- 1/4 pound fresh green beans, trimmed
- 4 cups salad greens, baby greens, or larger greens, torn into bite-sized pieces
- 1 large (12-ounce) can tuna, drained
- 4 hard boiled eggs, peeled and quartered
- 2/3 cup brine-cured pitted black olives, such as Kalamata
- 10 to 12 cherry tomatoes, cut in half
| | For the Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup aged red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves fresh garlic, peeled
- 3 to 4 anchovy fillets
- Salt, to taste
- Freshly ground black pepper, to taste
|
INSTRUCTIONS
- Bring a pot of salted water to boil. Boil the potatoes for about 4 minutes.
- Remove with a slotted spoon, drain, then slice them in half. (Leave the water in the pot, though; you'll use it for blanching the green beans in a few moments.)
- Heat a skillet over medium-high heat, with a bit of olive oil until it's quite hot, then place the sliced potatoes in the pan, cut-side down.
- Sear for a minute or two until the potatoes are lightly browned, then remove them from the pan and transfer to a bowl. Toss with kosher salt and set aside.
- Bring the water back to a boil, and add the green beans. Blanch for 2 minutes.
- Remove with tongs to a bowl of ice water to shock them and keep them from cooking further. Drain and dry them with paper towels and set aside.
- Combine the oil, vinegar, mustard, garlic, and anchovies in a blender or food processor. Process until smooth. Season to taste with salt and freshly ground black pepper. (The anchovies are salty, so you might not need much additional salt.)
- Place the salad greens in a bowl. Drizzle 2 tablespoons of the dressing and toss to coat. Arrange the greens on 4 serving plates or 1 large platter. Distribute the potato halves equally, with the browned sides facing up.
- Toss the green beans, olives, and tomatoes with enough additional dressing to lightly coat them, and arrange them on the salad.
- Divide the tuna and place it in the center of plates. Arrange the hard-boiled egg quarters, then garnish with the fresh parsley and serve.
- Note: Instead of the vinaigrette, you could serve a Niçoise salad with garlic aioli.
Shamelessly filched from:
Thank you The Spruce Eats! :-)
Images: Unsplash and Freepik.
No comments:
Post a Comment