Delicious Summer Nicoise Salad Recipe
One of my wife’s favorite summer meals is also one of my favorites. Mainly because it takes a minimum of preparation, is healthy, offers great variety and is fast. A great toss-together meal for a summer porch night.
I’m not sure what the traditional version of this consists of but this slightly up-scaled tribute is worth the extra dollars. Especially for the tuna, because who wants to eat canned tuna when a seared piece of ahi is at hand?
Sear ahi in an oiled pan over medium-high heat. Resist poking at it until a quick shake sets it loose and there's a good crust. It should only cook about 1/4-inch up the steak, in about 4-5 minutes. Slice thinly to serve. Other options for including are radishes, artichoke hearts or cornichons.
- 6 leaves boston lettuce, torn
- 12 ounces green beans, steamed and chilled
- 4 small potatoes, cooked until tender, halved or quartered
- 2 plum tomatoes, sliced
- 2 hard-cooked egg whites, thickly sliced
- 6 ounces of lightly seared ahi tuna
- 1/2 cup Nicoise olives
- 4 scallions, thinly sliced
- 1 Tbsp capers
- 6-10 anchovy fillets for garnish
- 1 Tbsp chopped fresh basil
- 1 Tbsp lemon juice
- 1 Tbsp red-wine vinegar
- 2 Tbsps dijon mustard
- 2 Tbsps water
- 2 1/2 tsps olive oil
- 1/2 tsp ground black pepper
- In a small bowl, whisk together the basil, lemon juice, vinegar, mustard, water, oil and pepper.
- Drizzle the dressing over the salad just before serving.
- Pile lettuce in the middle of the plate.
- Create small piles of the first five ingredients around the lettuce.
- Sprinkle with scallions and capers, garnish with anchovies.
- Drizzle half of dressing over plate, reserving other half for additional dressing by taste.
photo credit: larryjh1234 via photopin cc