Welcome to a culinary journey where flavors and fresh ingredients meet in perfect harmony. Join me, Archie, as we uncover the secrets behind the irresistible Nicoise salad dressing. Inspired by the sunny shores of the French Riviera, this dressing contains the essence of Mediterranean zest and sophistication.
Imagine a blend of olive oil, Dijon mustard, and a splash of aged red wine vinegar, all mingling with aromatic herbs like basil and earthy thyme. Each spoonful promises a burst of freshness that changes every bite of crisp greens, tender potatoes, tasty olives, and delicate tuna into a dance on your palate.
Whether you’re a gourmet lover or simply curious about elevating your salad game, I invite you to savor the magic of Nicoise salad dressing—proof of the joy of good food and culinary magic.
Nicoise Salad Dressing
Ingredients
- 3 Eggs
- 50 g Green beans, halved and trimmed
- 50 g Black olives pitted
- 8 Potatoes new
- 2 Little gem lettuces, quattered
- 2 Medium tomatoes quartered
- 145 g Canned tuna olive oil, oil reserved and drained
Dressing
- 1 Anchovy fillet, optional
- 1/2 Garlic clove
- 2 tbsp Red wine vinegar
- 4 tbsp Reserved olive oil from the tuna can
- 1 tbsp Dijon mustard
Instructions
- Mash the garlic and anchovy with a pinch of salt on a board using a large knife or a pestle and mortar.
- Combine the paste with mustard and vinegar, then slowly stir in the tuna oil. Set aside
- Place new potatoes in a large pan of cold salted water and bring to a boil. Reduce to a simmer, add beans, and cook for 5 minutes.
- Remove beans with a slotted spoon and plunge into iced water. Cook potatoes for another 5 minutes until tender, then drain and cool.
- Halve or quarter potatoes and toss with 1 tbsp of dressing in a large bowl. Cool completely.
- Cook eggs in simmering water for 7½ minutes, then cool in iced water.
- Drain beans and eggs, then peel and halve the eggs.
- Add lettuce quarters, cooked beans, and olives to the potatoes. Add most of the remaining dressing and gently toss.
- Divide between two bowls, top with tomatoes and eggs, flake over the tuna, drizzle with the rest of the dressing, and season.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 633 kcal |
| Carbohydrates | 32 g |
| Protein | 34 g |
| Sugar | 9 g |
Why Is It Called Nicoise Salad?
The salad is named after Nice, as it originated there and was first known as Salade Nicoise on menus in both Nice and Paris, reflecting its regional origin.
What Are The Primary Dressings Used On Salads?
The four primary types of salad dressings are vinaigrette, emulsified vinaigrette, mayo-based, and straight mayo.
What Country Is Nicoise Salad From?
Nicoise salad hails from the French Riviera town of Nice, featuring fresh tomatoes, sliced hard-boiled eggs, tuna, and an olive oil dressing on a platter. Its ingredients may vary with the seasons, offering diverse renditions of this classic dish.
