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:
“Nicoise” means from Nice. It originates from a beautiful part of the French Riviera, Nice.
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.
If you want to elevate this dish even more, you can use grilled or baked salmon or seared tuna instead of a can one.