Salade Nicoise and Summer Salads To Make Right NOW
The first time I had Salade Nicoise was actually this time of year at a seaside café in Nice, France. It was many years ago and the kids played in front of us on the sand while Howard and I had a chilled glass of rosé. Bliss.
You may have read of our recent trip to Provence. So this salad from Nice was top of mind. I’ve made it lots of times over the years in Summertime.
This is our latest Project Design, where Cindy Hattersley, Annie Diamond and I are happy to have two others join us with their delicious summer salads. Elizabeth from Pinecones and Acorns and Sue from The View From Great Island.
This salad is good for a small group of friends as you can make most of it in advance and then enjoy their company. First, make the salad dressing…I like it on all sorts of salads, too.
Salade Nicoise Main Ingredients
- 1 lb. Fingerling (or other small thin-skinned) potatoes, chopped
- 1/2 bunch radishes, halved
- 6 pearl tomatoes quartered (or 12 cherry tomatoes halved)
- 4 hard-boiled eggs, peeled and halved
- 8 oz. haricots verts (French green beans)
- 1 head butter lettuce leaves to line serving dish
- 2 tbs. chopped parsley (optional) to sprinkle over the salad before serving
- 2 tbs. capers or caper berries
- 1/4 cup pitted Greek olives
- anchovies (I left these off, personal preference)
- 2 lemons halved to grill, rubbed with olive oil
- 1 lb. Ahi Tuna rubbed with olive oil and salt and pepper
Serves Four as the main course.
Salade Nicoise Directions
Have you had this butter (Amazon)? It’s amazing! I think Howard got it at Whole Foods.
Pre-heat your grill or stovetop grill pan on high. Rub olive oil on the fish and lemons. Grill lemons cut side down. Grill the tuna on each side for three minutes or less…you still want it rare or pink in the middle. Remove from heat and let sit while you assemble the salad platter or bowl (it will still keep cooking).
Assemble Your Salad Platter
Line the platter with lettuce leaves. Slice the tuna. Since this is for four, I like to put the ingredients on both sides of the platter with the tuna topped with capers in the middle. Sprinkle with the chopped parsley.
Serve with French bread, sparkling water, and Rosé!
Everyone helps themselves with the lemon vinaigrette on the side in a little pitcher.
Bon Appétit!
Please check out these ladies’ delicious summer salad recipes!!
Pinecones and Acorns
The View From Great Island
Most Lovely Things
Rough Luxe
I’ve always followed Julia Child’s recipe in her big cook book, but yours is quite like that, but a bit more direct in instructions (even tho she uses canned tuna (French or Italian, which is much more flavorful and center-cut, unlike American brands). I look forward to trying fresh grilled tuna and your dressing!
The Lemon Shallot Vinaigrette is absolutely divine! I plan to make the salad, too, once I figure out how NOT to finish off the vinaigrette in one long gulp!
Love your blog. Thanks.
Thanks so much, Judie…I love it too.
off to market, looks delish! butter on amazon? off to check out, as I scour markets here for French butter
xx
debra
I have eaten in restaurants but have NEVER made at HOME!
Perfect for these HOT DAYS of SUMMER………….MERCI MADAME!!!!!
XX
Have always loved Salade Nicoise and yours makes my mouth water. Having small girls luncheon next week and this will be perfect. It’s so pretty and screams summer!
Now I’m going to check out the other recipes in hopes of finding more deliciousness to add to my recipe file!
Bon Apetite!
This is gorgeous! I often make chopped salads, but a composed salad, French style, is such a nice switch–you get each ingredient separately.
One way to deal with anchovies is to mash anchovy filets or paste into the dressing. You get the umami (mixed with everything, it’s just salty and deep, not fishy) without teeny fish heads.
It’s also nice because it’s cool and filling at the same time.
This salad looks delicious! Although I do not eat seafood I am sure it will be just as good without the tuna. Thank you for including me in this wonderful group of bloggers to share a salad! I cannot wait to try them all.
I substitute roast chicken breast for the tuna – it’s perfect
What a great idea!
I think Nicoise is the most luxurious summer salad ever, it makes even the hottest night bearable. I love that you used those colorful potatoes, and fresh tuna too ~ I think I’ve died and gone to Provence 🙂
Ha! I wish I was back in Provence! Can’t wait to make your salad, Sue!
I have always made Ina Garten’s version of this but I love the addition of the grilled lemons! I am going to give this one a try on our next trip to the lake! This was such a pretty post! You made everything look so inviting!!
Oh my, that’s a buffet dinner displayed on one plate! Looks delicious. Salads are so wonderful and nutritious for summer meals.
Brenda