I’m really love salads in the summer. I mean meal size salads, not simply lettuce tomato kind. Salad Niçose was one of my favorite meals I ate in Provence, I loved the fresh crunchy vegetables covered in in that zesty mustardy dressing. It’s really simple made with the freshest market vegetables, delicious tuna and a great vinaigrette. The key to a great Niçose has to be the vinaigrette. There is no hard rule to this salad just make sure you pick some awesome vegetables and pair it with a protein of your choice. On this occasion I choose smashed chickpeas, if you find a great piece of fresh wild salmon on or a sustainable tuna go ahead and use that. For me chickpeas worked well this time.
There are a few different components to this salad, but it makes a full dinner size for 4 people and some more. So it’s definately worth the effort.
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- 1 lemon, juiced
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- 1 tablespoon champagne or white wine vinegar
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- 2 fat cloves garlic, grated
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- 1/3 cup olive oil
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- 1 tablespoon Dijon mustard
- kosher salt and freshly cracked black pepper to taste
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- 1 ½ cup baby tomatoes, halved or left whole if small
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- ½ medium red onion, thinly sliced
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- 1 teaspoon dried oregano
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- 3 tablespoons extra virgin olive oil
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- 2 tablespoons red wine vinegar
- Kosher salt and freshly cracked black pepper
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- 12 oz chickpeas, cooked
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- 1/2 lb baby Dutch potatoes boiled till tender halved if they are large
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- 3-4 hard boiled eggs (leave out of vegan)
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- 2-3 good quality anchovies optional (leave out of vegan)
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- 8-10 oz or more French Haricot Verts, or any green beans of your choice blanched
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- 2-3 small Persian cucumbers, thinly sliced
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- 5-6 cups dark green lettuce (romaine, Butter Lettuce, Little Gem)
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- ½ cup castelvetrano olives, pitted or olives of you choice
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- 4 oz snap peas or asparagus, blanched
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- 1 cup diced Radishes, halved or quartered depending on the size
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- Fresh Parsley or basil chopped
- Fresh Chives, chopped
INSTRUCTIONS
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- Combine all the ingredients in a small bowl and whisk to combine. Season with salt and pepper as needed.
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- Combine the tomatoes, red onion, oregano, olive oil, red wine vinegar, salt and pepper in a large bowl and toss to combine. Let marinate for at least 30 minutes.
- On a large serving platter, arrange the market lettuce, from there all you need to do is pile on the ingredients. Cooked chickpeas, blanched French beans (haricot verts), cucumbers, blanched snap peas, olives, potatoes, radishes. Sprinkle with the fresh herb, vianaigrette and serve with extra vinaigrette on the side.
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