Nicoise Salad Recipe

Niçoise Salad (pronounced nee-suahz) is a beloved French classic, known for its delightful combination of tuna, green beans, boiled eggs, tomatoes, and potatoes. But did you know that this iconic salad also has a connection to Morocco? In this blog post, we’ll explore the history of the Niçoise Salad and how it made its way to the vibrant culinary landscape of Morocco. Serve it with your favourite cold drink and it’s satisfying enough for a perfect summer meal.

The French Origins of Salad Niçoise

Salad Niçoise, originating from the city of Nice on the French Riviera, has long been a staple in French cuisine. Traditionally, it consists of ingredients like tuna, green beans, hard-boiled eggs, tomatoes, and potatoes, all beautifully arranged on top of a bed of lettuce. The French took pride in this composed salad, creating a dish that’s both satisfying, colourful and visually appealing.

The Influence of French Cuisine in Morocco

During the French colonial period in Morocco, French culinary traditions began to merge with local flavours and ingredients, resulting in a unique fusion of cuisines. This gastronomic exchange introduced the concept of Salad Niçoise to the Moroccan culinary scene, where it quickly gained popularity among locals and visitors alike.

Moroccan Adaptations of Salad Niçoise

In Morocco, Salad Niçoise underwent its own transformation to cater to local tastes and ingredients. While the core elements of the salad remained, Moroccan versions often feature additional elements such as olives, cucumber, carrots, parsley, garlic or Moroccan spices such as paprika and cumin to add a distinct flavour profile. This adaptation reflects the vibrant culinary diversity that Morocco is known for.

Enjoying Salad Niçoise in Morocco

Today, you can find variations of Salad Niçoise in cafes and restaurants across Morocco, and it’s particularly enjoyed with fresh fish from the Mediterranean Sea. Whether you’re strolling through the bustling souks of Tangiers or relaxing by the coast in Essaouira, a Moroccan twist on this French classic can offer a delightful culinary experience. Pair it with a refreshing lemon & mint mojito or a fresh Moroccan fruit panache for a truly satisfying meal.

Niçoise Salad has transcended borders and become a cherished dish in both French and Moroccan cuisine. Its journey from Nice to Morocco showcases the interconnectedness of culinary traditions and the way flavours and recipes evolve as they travel across cultures. So, the next time you savour a delicious Niçoise Salad, remember the rich history behind it and how it symbolizes the beautiful fusion of French and Moroccan cuisine.

How to make Niçoise Salad

Vinaigrette Ingredients

• 1/3 cup lemon juice or natural wine vinegar
• 3/4 cup extra virgin olive oil
• 3 tablespoons finely chopped shallot
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh thyme
• 1 teaspoon finely chopped dry oregano
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Salad Ingredients

• 2 to 3 cans of tuna in olive oil, (drain the tuna from the oil and use it in the vinaigrette).
• 6 hard-boiled eggs, peeled and quartered lengthwise
• 1 1/4 pounds of baby potatoes
• Salt and freshly ground black pepper
• 2 medium heads green leaf or butterhead lettuce, washed and cut into bite-sized pieces
• 3 small ripe tomatoes, cored and cut into wedges or cherry tomatoes cut in halves
• 1 small red onion, thinly sliced
• 8 ounces green beans, trimmed and cut into 2-inch pieces
• 1/4 cup olives

Method

1. Prepare the vinaigrette: In a jar, combine the oil, lemon juice or vinegar, shallots, herbs, and mustard. Close the lid tightly and shake well to blend. Season with salt and pepper to taste.
2. Marinate the onion slices: Place the onion slices in a small bowl and sprinkle them with 3 tablespoons of the vinaigrette. This will help mellow the flavour of the onions.
3. Cook and dress the potatoes: In a large pot, cover the potatoes with 2 inches of water and add 1 tablespoon of salt. Bring to a boil and simmer for 10 to 12 minutes, until the potatoes are fork-tender. Drain and cut them into halves or quarters while still warm. Place them in a bowl and toss with about 1/4 cup of the vinaigrette.
4. Boil the green beans: Fill a medium-sized pot halfway with water, add 2 teaspoons of salt, and bring it to a boil. Add the green beans and cook for 3 to 5 minutes, until they are tender yet firm. Drain and rinse with cold water or shock them in ice water to stop the cooking process.
5. Arrange the salad: On a serving platter, create a bed of lettuce. Slightly crumble the tinned tuna steaks and place them in the centre of the lettuce. Scatter the tomatoes and onions around the tuna. Arrange the potatoes and green beans over the bed of lettuce or in mounds at the edge of the lettuce. Decorate the platter with the hard-boiled eggs and olives, or use them to divide the other ingredients.
6. Drizzle with the remaining vinaigrette: Drizzle the remaining vinaigrette over the entire salad. Optionally, sprinkle with capers for added flavour.
7. Serve and enjoy: Salad Niçoise is best served warm or at least at room temperature. So, serve it immediately to enjoy the delightful blend of flavours.

Note: Feel free to adjust the quantities and ingredients based on your preferences and dietary restrictions.

Is Wine Vinegar Halal?

When wine turns to vinegar by itself, without any deliberate treatment needed for it to be changed, it is permissible to eat, drink and handle, according to the consensus of the scholars, because of the following hadith:

Jabir (RAA) reported that the Prophet (SAAWS) said: “What a good food vinegar is.” (Reported by Muslim, 3/1623)

For more details on this please visit islamqa.info

Niçoise Salad Recipe

Niçoise Salad (pronounced nee-suahz) is a beloved French classic, known for its delightful combination of tuna, green beans, boiled eggs, tomatoes, and potatoes. But did you know that this iconic salad also has a connection to Morocco? In this blog post, we'll explore the history of the Niçoise Salad and how it made its way to the vibrant culinary landscape of Morocco. Serve it with your favourite cold drink and it's satisfying enough for a perfect summer meal.

Servings 6

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Ingredients

Vinaigrette Ingredients

• ⅓ cup lemon juice or natural wine vinegar
• ¾ cup extra virgin olive oil
• 3 tbsp finely chopped shallot
• 2 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh thyme
• 1 tsp dry oregano
• 1 tsp Dijon mustard
• 1 tsp Salt to taste
• ⅓ tsp freshly ground black pepper to taste

Salad Ingredients

• 2-3 cans tuna in olive oil (drain the tuna from the oil and use it in the vinaigrette)
• 6 hard-boiled eggs peeled and quartered lengthwise
• 1¼ lbs baby potatoes
• 2 medium heads green leaf or butterhead lettuce washed and cut into bite-sized pieces
• 3 small ripe tomatoes cored and cut into wedges or cherry tomatoes cut in halves
• 1 small red onion  thinly sliced
• 8 oz green beans (if fresh, trimmed & cut into 2-inch pieces)

Instructions

• In a jar, combine the oil, lemon juice or vinegar, shallots, herbs, and mustard. Close the lid tightly and shake well to blend. Season with salt and pepper to taste.
• Place the onion slices in a small bowl and sprinkle them with 3 tablespoons of the vinaigrette. This will help mellow the flavour of the onions.
• In a large pot, cover the potatoes with 2 inches of water and add 1 tablespoon of salt. Bring to a boil and simmer for 10 to 12 minutes, until the potatoes are fork-tender. Drain and cut them into halves or quarters while still warm. Place them in a bowl and toss with about 1/4 cup of the vinaigrette.
• Fill a medium-sized pot halfway with water, add 2 teaspoons of salt, and bring it to a boil. Add the green beans and cook for 3 to 5 minutes, until they are tender yet firm. Drain and rinse with cold water or shock them in ice water to stop the cooking process.
• On a serving platter, create a bed of lettuce. Slightly crumble the tinned tuna steaks and place them in the centre of the lettuce. Scatter the tomatoes and onions around the tuna. Arrange the potatoes and green beans over the bed of lettuce or in mounds at the edge of the lettuce. Decorate the platter with the hard-boiled eggs and olives, or use them to divide the other ingredients.
• Drizzle the remaining vinaigrette over the entire salad. Optionally, sprinkle with capers for added flavour.
• Salad Niçoise is best served warm or at least at room temperature. So, serve it immediately to enjoy the delightful blend of flavours.

Notes

• Feel free to adjust the quantities and ingredients based on your preferences and dietary restrictions.
• Some Moroccan variations of this salad add mayonnaise instead of mustard and mix the ingredients all together except the tomatoes and eggs, then place the mixed salad on the bed of lettuce.
• You can use real Tuna steaks, just make sure to marinate them in some olive oil, salt and lemon before frying and then cut them into small bite-sized pieces.

Course: Salad

Cuisine: French

Keyword: appetizer, eggs, green beans, Morocco, potatoes, tuna