Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
The essential trick to making a good salad Niçoise is to cook then thoroughly chill the potatoes, eggs and green beans, then to dress all the elements of the salad separately. If all the elements are assembled, then the dressing simply poured over that salad loses a lot of what gives it the refined depth of a good salad Niçoise. A good loaf of crusty bread and a nice bottle of wine round out this meal perfectly.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 1/4 cup cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 2 sprigs of thyme, leaves picked off
- Kosher salt and cracked black pepper
- 8 ounces mixed greens
- 4 eggs, hard-boiled
- 4 small Yukon gold potatoes, boiled and chilled
- 1/3 pound green beans, washed, blanched and chilled
- 8 anchovies
- 2 (6.5 ounce) cans good qualtiy tuna
- a small handful nicoise style olives
Whisk cider vinegar, olive oil, mustard and thyme together and season to taste with salt and pepper.
Slice hard-boiled eggs in half; quarter potatoes and tomatoes. Dress greens and place in large salad bowl. Dress potatoes, tomatoes and green beans in remaining dressing and place on salad. Top each halved egg with an anchovy and place on salad, followed by a small handful of olives. Place canned tuna on any remaining area of salad, or mound it in the middle, and drizzle with any remaining dressing. Sprinkle entire salad with some salt and pepper, and serve with plenty of white wine and crusty bread.