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salade nicoise
 Salade Niçoise

Menu Plan for the week of June 14, 2013: Day 5 Recipes

Salade Niçoise

Cooking time:  25 minutes for menu      Cooking schedule: see below for instructions

     I think canned tuna is no longer considered suitable food for the gourmet in the U.S.   That's not true in most of Europe.  Canned tuna is very popular and the types, brands and range of prices is amazing.  A proper 'Salade Niçoise' would never be served with anything but canned tuna - a premium canned tuna, yes, but never fresh tuna (and in my opinion, fresh tuna is too dry for a good 'salade').

Salade Niçoise                                                               Preparation and cooking time: 25 minutes
    This is a classic, French summer salad, served at sidewalk cafes all over the country for lunch and light suppers.  Pour a glass of Rosé, settle into your chair, and enjoy...  Maybe while watching the sun set.

6oz (180gr) green beans
2 medium potatoes, about 10oz (300gr)
1/2 cup (3oz, 90gr) cherry tomatoes
9oz (270gr) good canned tuna, packed in oil preferably
2 eggs, hard boiled
Lettuce for 2 main meal salads
Tarragon Vinaigrette
4 tbs salad olive oil
3 tbs tarragon white wine vinegar
2 tsp Dijon-style mustard
1 tbs snipped fresh tarragon   substitute 1 1/2 tsp dried
1 tbs snipped fresh chives

Hard boil eggs. 
Cut potatoes for salad and put in steamer basket in large pan with an inch of water in the bottom.  Cover the pan and put on medium-high heat.  We're giving the potatoes a bit of a head start.  Top and tail beans and cut in half.  Put on top of potatoes.  Turn heat to medium and steam 10 - 15 minutes or until just barely done.  Use the old, reliable 'taste test'.  Remove from heat and let cool a bit. 
When eggs are done, peel and quarter.  Drain tuna.  Cut/slice tomatoes. 
To make vinaigrette: whisk vinegar and mustard.  Slowly whisk in oil and whisk until it emulsifies.  Snip tarragon and chives and add to vinaigrette, whisking to combine. 
To finish:  Tear lettuce if needed, put it into a large, flattish salad bowl and toss with half of the vinaigrette.  Arrange the beans, potatoes, tomatoes, tuna and egg on lettuce, either in rows or in pie-shape sections.  Drizzle with a little vinaigrette.  Serve with remaining vinaigrette on the side.

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
whisk, small bowl, scissors, small saucepan with lid,
medium saucepan with steamer, lid,

Cook eggs
Cut potatoes, start to steam
Cut beans, add to steamer
Snip herbs
Make vinaigrette

Prepare lettuce
Toss lettuce with some vinaigrette
Drain tuna
Cut tomato
Test beans, potatoes - done? remove and let cool
Peel, quarter eggs
Arrange all ingredients on lettuce
Drizzle vinaigrette
Serve, Eat

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