Salade Niçoise

This recipe is inspired by a thrill I got from watching Paris Olympic opening. So, I have created a masterpiece using all the ingredients into a piece of art, instead of serving an individual portion.  A dressing for this French classic is kissed with a hint of my Thai heritage. And the result is sublime!

Make 2-4 

Thai Basil & Lemon Vinaigrette 

1 fresh leaves from a sprig of Thai basil, thinly chiffonade about 2 tablespoons

Fresh  juice from a lemon, about 2 tablespoons

Lemon zest 

1 tablespoon Dijon mustard

½ tablespoon honey 

Olive oil 

A pinch of salt

A pinch of pepper


Salad

Mixed green salad or lettuce 

A handful of green beans (haricots verts)

½ lb new potatoes (I used fingerling potatoes for mine) 

3 Tomatoes, quartered

2 - 4 Boiled eggs (I preferred mine at 6 mins on the dot!) 

½ cup canned artichoke 

¼ cup olive, pitted 

Anchovies, to taste 

1 canned tuna

1 small onion, thinly sliced

Edible flowers, to garnish, optional 


Step 1: Make a dressing

In a medium size mixing bowl, whisk together all the ingredients until well combined, about a minute. Set aside


Step 2: Make a platter

On a about 15-inch-long platter, lay the first layer with mixed salad greens then arrange the rest of the ingredients into your piece of art. 


Step 3: Finish up 

In a small sauce bowl, transfer all the dressing into it. Arrange it as part of the platter. Garnish with edible flowers, if desired. 


Culture notes:

  1. “Nicoise” means from Nice. It originates from a beautiful part of the French Riviera, Nice. 

  2. It used to be called food for poor people but I believe a combination of freshness, acidic flavors and crunch make this salad well-loved for people of all walks of life. 

  3. If you want to elevate this dish even more, you can use grilled or baked salmon or seared tuna instead of a can one. 

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