Don’t miss out on this old time favorite. Salad Niçoise definitley has a list of ingredients needed in order to call it such, but you know me. I do like to play with my food and I’m not very good with rules. As a matter of fact I’m not sure I’ve made this salad the same way twice nor have I seen two recipes the same. I totally change up the way an ingredient is prepared or add in some new ones. The great thing about this salad is everything is a whole food making it a gluten free recipe and keeping with our easy, healthy, gluten free life.
Here are two examples of recent versions.
I’ll give you the main ingredients and then you can play with them. Let me know what you like to add or take away from your Salad Niçoise.
mixed greens, to cover plate
4 new potatoes, boiled or roasted
1 shallot, minced
small handful parsley, chopped
tuna, canned or fresh cooked
1 cup green beans, steamed, broiled or sautéed
1/4 cup nicoise or kalamata olives
1 hard boiled egg, quartered or sliced
tomatoes, 7 cherry or 1 regular cut into quarters
2 anchovy filets
1 teaspoon capers
I added in toasted pine nuts and carrot tops along with the red carrots chopped but didn’t have any anchovies,capers or olives on hand.
Vinaigrette Dressing Ingredients:
1 teaspoon dijon mustard
1/4 cup olive oil
1 lemon, juiced
1 garlic clove, minced or mashed into a paste
pinch of salt and pepper
This recipe will make one serving.
Place your salad greens on the plate first. From here everyone has their own ideas. I don’t use a pattern or place certain ingredients in the center and the others on the outer rim. But you can come up with whatever pattern you like.
If you are using the anchovies lay them on top of the eggs.
As for the dressing you can toss the potatoes, shallots, green beans and capers with the dressing and then place that in the center of the plate. I usually just pour the dressing over the entire salad once it’s on my plate. Remember that word easy that I like.
For the dressing it can’t get any easier than this. Put all of the ingredients into a small glass jar, (something you’ve saved from salsa or pickles) put the lid on and shake. Give it a taste. You may want to add in some vinegar. I like to use champagne or white balsamic vinegar. You might need to adjust the salt and pepper too. Taste it before you put it on your salad.
Note: to keep this a vegetarian version remove the tuna and anchovies.