Salade Niçoise Platter
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!
Salade Niçoise Platter
Ingredients
Thai Basil & Lemon Vinaigrette
- 1 fresh leaves from a sprig 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 green beans haricots verts
- ½ lb new potatoes 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
Instructions
Make a dressing
- In a medium size mixing bowl, whisk together all the ingredients until well combined, about a minute. Set aside
Make a platter
- In a about 15 inches long platter, lay the first layer with mixed salad greens then arrange the rest of ingredients into your piece of art.
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.
Video
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 makes this salad into a well loved for people of all walks of lives.
- If you want to elevate this dish even more, you can use grilled or baked salmon or seared tuna instead of a can one.
