When I was younger I remember I had to order this salad for my mom one time and I was by myself. I didn't and still don't speak French (it is on my list of languages to learn), and I was asking myself, "how do you pronounce that word?". Needless to say I butchered it. From that day I learned how to correctly pronounce Nicoise, and it has become a favorite crudite salad of mine. It's origin is from Provence. It is typically prepared with fresh vegetables from the market and depending on the region garnished with either meat or fish. It is a refreshing salad with a strong dressing, either anchovy or mustard. This version is a rainbow of colors, from the gorgeous colorful potatoes, bright red cherry tomatoes, and the al dente green beans. It is a great and hearty salad to keep as a regular recipe year round.
Yields 2 servings
Romaine hearts- washed and roughly chopped
1/2 cup cherry tomatoes - halved
Green beans/ haricot vert - steamed al dente
2 tablespoons olives - diced
Petite Potatoes - boiled and quartered
Canned Albacore Tuna in water - drained
2 Hard boiled eggs - halved
Salt + Pepper
2 teaspoons anchovy paste
1/4 cup olive oil
1 lemon - juiced
1 teaspoons yellow mustard
1. Boil the potatoes, until tender. Allow them to cool.
2. Boil the egg for 7-8 minutes, peel and allow to cool.
3. Assemble the salad.
4. In a mixing bowl, whisk together the ingredients for the dressing, adjust to your liking.
5. Drizzle dressing over salad and enjoy.