Olives, Hard Boiled Eggs, And A Can Of Tuna Equals Salade Nicoise!
SALADE NICOISE....ONE OF MY FAVORITES!
I knew when I left for the market that I had some olives and hard boiled eggs in the refrigerator but I didn't even think that much about it until I saw the special display of canned tuna and sardines in the store and then it hit me, Salade Nicoise. This is a fabulous way to eat anytime of year, but especially on those hot days when you really don't want to cook. This salad is a classic and it is truly an all in one meal! For me, I don't cook or prepare food with any rules so I just used what I had on hand, except for the tuna, which was my market find for the day! I even thought for those who don't like tuna, grilled steak or chicken could be used instead. I happen to love tuna, especially when it is packed in olive oil! Enjoy my little bit of cooking, the French way!
Dressing: Combine in a mason jar, shake well
1/2 garlic clove, minced
1/2 shallot, minced
1 teaspoon of dijon mustard
Juice of 1 lemon
2 Tablespoons of Balsamic Vinegar (you can use red wine vinegar, but I love the dark color of a good balsamic)
6 Tablespoons of Olive Oil
Salt and Freshly Ground Pepper to taste
For The Salad:
Ingredients: 6 small potatoes (fingerlings or baby Yukon gold), 6 baby beets, handful of green beans, trimmed, 4 handfuls of soft salad greens, rinsed and dried, 4 radishes, sliced, 1/2 cucumber, diced, 2 hard boiled eggs, sliced, handful of cherry tomatoes, halved, 1/4 cup Nicoise olives, and a 5 to 6 oz can of tuna packed in oil, drained.
Before arranging your salad, boil the potatoes until tender enough to be pierced with the tip of a knife, then boil your beans until crisp tender, and finally boil your beets until fork tender.
Assemble your salad to your preference, I did mine in groups, each item having its own space, then drizzle with dressing and Enjoy!