My parents just returned from a trip to France, and I thought it would be nice to have dinner ready upon their arrival from the airport. I had been planning on doing a hearty meal of roast chicken and vegetables, but with the sun beaming down it just didn't seem right. Instead, I took inspiration from the French and made a nicoise salad.
This is definitely a "main dish" salad, it's got a bit of everything, vegetables, greens, potatoes, and fish. This has an ease to it that is perfect for summer, as you can improvise with the ingredients. Typically, nicoise salad has green beans, hard boiled eggs, and tuna, but you can easily make substitutions to suit your tastes. I happened to find some good-looking tuna and asparagus at the grocery store so that's what I chose, but salmon, or even chicken, would also work here.
There is a lot that the French do right when it comes to food, but one thing that I think makes a big difference is the way they shop. Instead of heading to massive grocery stores and stocking up on items to last a week or two, they pick up ingredients daily from their local market. This way of shopping supports eating what is fresh and in season, which leads to tastier results.
Casual, yet sophisticated, just like the French, this salad is just what you need after a day of sunbathing and swimming, along with a nice cold drink of course.
Niçoise Salad
serves 4
2 lb of tuna steaks, 1 inch thick
3-4 tomatoes, on the vine, chopped
1 1/2 lb yellow-fleshed potatoes
1 1/2 lb asparagus
mixed salad greens, about 8 cups
black olives, pitted
For the Dressing
7 tbsp olive oil
3 1/2 tbsp white wine vinegar
1/2 tsp grainy dijon mustard
1 clove of garlic, minced
1/4 tsp each salt and pepper
1. Bring a large pot of salted water to a boil. Add in the potatoes and boil for 25-30 minutes until cooked through. Drain, place potatoes in a colander, and cover with a tea towel. Allow to steam for 10 minutes, then cut each potato into chunks.
2. While potatoes are cooking steam the asparagus. Cut asparagus to fit in your steamer basket. Cover, and steam for 3-5 minutes for thin spears and 5-7 minutes for thick spears, until bright green and tender but still crisp. Remove from the steamer and cut the cooked asparagus spears in half.
3. To cook the tuna , heat a cast iron skillet until very hot. Brush both sides of tuna with olive oil and season generously with salt and pepper. Cook tuna for 1 1/2 to 2 minutes per side. The tuna should be pink in the centre. Allow to rest for 5 minutes, then slice into strips.
4. Place the mixed green on a large platter and arrange to potatoes, chopped tomatoes, asparagus, tuna, and olives on top.
5. Whisk together all of the dressing ingredients and drizzle evenly over the salad. Serve at room temperature.