HOW TO CREATE ART ON A PLATE WITH A NICOISE SALAD

Nicoise Salad is one of my family’s all time favorite meals, especially in the summer. It is easy, quick, delicious, and healthy. Need I say more. But, I also love to serve it for a crowd for a relaxed meal that still is sure to please. When I serve a crowd, though, I serve it broken down, so people can make their own plates and pick and choose how they want to construct their salad. I also often use both tuna and salmon, since not everyone loves tuna (I know weird!) like we do.

I use a simple Champagne Vinegar Dressing that I shake up in a ball jar for serving. But, feel free to use your own favorite vinegar-based dressing. Whatever you decide, I STRONGLY suggest that you allow the flavors of the food to shine through and not dress the salad too heavily.

Nicoise Salad

This recipes serves 4 – 6

For the Salad

INGREDIENTS

• 1 lb. potatoes, boiled until tender (I either use small yukon or red potatoes sliced in half, but if I don’t have, I just quarter potatoes)
• 2/3 pound green beans, blanched
• 3/4 pounds cherry tomatoes, halved
• ¹⁄₂ cup black Niçoise olives
• 4 hard-boiled eggs, quartered
• 1 sliced cucumber
• 1/2 cup diced red onions
• 2-3 head romaine lettuce
• 2-3 tuna steaks seared on the grill (if you don’t have you can substitute with a great quality jarred tuna)

Now, you can use other veggies if you want. There is no true science here at all! I have added beets before as well as roasted red peppers.

For the Dressing

INGREDIENTS

• 2/3 cup champagne vinegar
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard or 1/2 teaspoon mustard powder
• 1 finely chopped clove of garlic
• 2 tablespoons honey
• 1 shallot, minced or you can use 1/4 of a red onion
• 1 teaspoon chopped oregano
• 1 teaspoon basil or thyme (you pick)
• Salt and pepper to taste, but best to use Kosher Salt

Place all of the ingredients in a ball jar, put the lid on, and shake, shake, shake.

NOTE: I always put in the liquid first. If you use fresh herbs, first crush in your hands or chop and allow them to sit for a while in the vinegar and oil after shaking, and then reshake.

And now for the fun part – simply arrange all of the veggies on a giant platter, add the tuna and let everyone make their salad, drizzle on the dressing, and enjoy both the taste and the look of your work of art!

– DANA

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