Classic Salad Nicoise “with a twist”

Nothing says summer time like dinner on the deck with a Mediterranean Salad Nicoise & perhaps a chilled glass of dry chardonnay (or rose, if you prefer).

Right now, our normally cool West Coast climate is having a heat wave and I cannot bring myself to cook anything in my oven for dinner.

Historically, Salad Nicoise comes from Nice. With my French heritage I am surprised that I have never put together a Classic Salad Nicoise before but the 38-40 degree Celsius weather has definitely motivated me.

This salad is gluten and dairy free plus has all the healthy food groups on a plate drizzled with a delicious homemade dressing.

Normally a Classic Nicoise Salad is made with black olives but I love spicy Sicilian olives so I used them instead. Also I had some yummy cooked asparagus in my fridge so I add this as well and totally loved the outcome.

I have an entire cookbook dedicated to salad meals that I think you would love. It’s called The Salad Kitchen and it’s full of delicious seasonal salads to make your life easier.

Classic Salad Nicoise “with a twist”

Makes 2 generous dinner salads

Ingredients

Dressing

• ¼ cup extra-virgin olive oil

• 3 TBSP fresh lemon juice

• 1 tsp Dijon mustard

• ¼ tsp. freshly ground black pepper

• ¼ tsp. kosher salt, plus more

Salad

• 2 large hard boiled eggs, peeled and quartered

• ¼   lb. green beans, trimmed

• 6-8 new or baby potatoes, halved if larger

• 3 medium tomatoes, quartered

• 8 sprigs of cooked asparagus (could use pickled)

• 2 cans high quality white tuna

• 10 Sicilian Olives

• 2 TBSP capers

• Fresh Basil leaves

• ½ romaine lettuce , cleaned

Method

 Dressing

Whisk oil, lemon juice, mustard, pepper, and kosher salt in a medium bowl; set dressing aside.

Salad

In a small saucepan cook green beans in boiling water until just tender, about 3 minutes. In a medium sized saucepan cook potatoes for 12-15 minutes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.

Note: This step can be done up to 2 days ahead

To serve, arrange romaine lettuce leaves on a platter or 2 plates. Slice eggs in quarters and arrange on lettuce  with cooked and raw vegetables and tuna.  Decorate with olives, capers & fresh Basil leaves.