Salade Niçoise with Lemon-Thyme Vinaigrette

I’m sick as a dog. I caught that terrible flu that’s been going around. I had a fever of 103° and felt pretty darn miserable. Finally got rid of the flu, but my doctor says I now have bronchitis, not to mention I’m wheezing like an old asthmatic. Sigh….. Anyway, since I’ve been laid up in bed, I thought this would be a good time to catch up on the blog and post some of my recipes that have been sitting in draft form waiting for a little tweaking or something before being published, so don’t be surprised to see several posts come out all at once.

Salade Niçoise (pronounced ni swaz) is one of my all-time favorite salads. I believe it originated in France and my understanding is the original is made with anchovies, but never having been to Nice, I can’t say for sure. Every time I’ve had it, it’s been made with tuna and my family likes it that way so I just keep it up — though personally, I wouldn’t mind anchovies. Hey! I happen to like the little guys! Anyway, classic niçoise salad typically has boiled potatoes, green beans, and niçoise olives, but there again from my readings it seems that boiled veggies are frowned upon in some areas of France. Whatever. I happen to think the boiled potatoes and green beans are the best part of this salad! Anyway, give it a try. I guarantee you’ll love it!

SALADE NIÇOISE

(Makes 4 servings)

• 12 ozs. boston, bibb, or butter lettuce
• 16 baby yellow potatoes
• 4 large eggs
• 10 ozs. haricots verts or slender green beans, trimmed
• 2 cans (5½ oz. each) tuna packed in olive oil, drained
• 20 cherry tomatoes, cut in half
• 1/2 cup niçoise or Kalamata olives, cut in half

1. Fill a bowl with ice and water and set it aside. You may have to replenish the ice and/or water as needed.
2. Place potatoes in a medium saucepan, add enough water to cover the potatoes and add a teaspoon of salt.
3. Bring to a boil and cook until potatoes are fork tender.
4. Using a slotted spoon, transfer potatoes to the ice water bath to stop cooking.
5. When potatoes are cool, remove from ice water, cut in half, and set aside.
6. Place eggs in a medium saucepan and add enough cold water to cover eggs by one inch.
7. Bring to a boil over medium-high heat.
8. Let cook for 6-7 minutes until eggs are hard boiled.
9. Remove eggs with a slotted spoon and plunge into ice water to stop cooking.
10. When eggs are cool, remove from ice water, peel, and set aside.
11. Add fresh water to the saucepan and bring it to a boil again.
12. Add the green beans and blanch till they’re bright green, about 1 minute.
13. Remove green beans with a slotted spoon and plunge into ice water to stop cooking.
14. Once green beans are cool, remove from ice water, and set aside.
15. Divide the lettuce equally into 4 salad bowls.
16. Top each with 4 potatoes cut in half, 1/4 of the green beans, 5 tomatoes cut in half, 1 egg cut into 4 wedges, 1/4 of the olives, and half a can of tuna.
17. Drizzle lemon-thyme dressing over each salad.

LEMON-THYME VINAIGRETTE

• zest of 1 lemon
• ½ cup lemon juice
• 1 Tbsp. Dijon mustard
• 1 small shallot, minced
• 1 Tbsp. fresh thyme leaves
• ¼ cup sugar
• 1 tsp. salt
• ⅛ tsp. pepper
• ½ cup extra virgin olive oil

1. In a small bowl, combine lemon zest, lemon juice, Dijon mustard, shallot, thyme, sugar, salt, and pepper with a wire whisk until well combined.
2. Slowly drizzle in olive oil, whisking constantly until emulsified.
3. Dressing will keep in refrigerator for up to 2 weeks.

NOTE:  We like our dressing with a touch of sweetness, but if you want the dressing to be less sweet, feel free to cut the sugar in half or omit it altogether. 

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