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.
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.