Posted by Amy Andrews


Categories Eggs, Salad Dressings & Sauces, Salads, Veggies

Comments 16 comments

Salad Niçoise w/French Fridays with Dorie

 Nicoise

I’m a fan of having cooked potatoes in the fridge, especially when the potatoes are the little heirlooms you can find popping up at the farmer’s markets now days.  Simply scrub them under running water, and boil them in salted water until fork tender.  Once cooked, you cut down the time it takes to make a great meal, whether it’s breakfast (skillet potatoes and eggs) or an entrée salad like the classic Niçoise, this Friday’s French Friday with Dorie recipe.  Keep Mediterranean staples in your pantry, like olives, capers, tuna, anchovies, oil and vinegar, and this salad becomes a simple, one-dish meal.

 

Recipe for Salad Niçoise, pp. 125 – 126, from Around My French Table, by Dorie Greenspan. Get the book, cook with us and join the fun at French Fridays with Dorie!

 

Salad Niçoise w/French Fridays with Dorie

Yield: serves 4

Ingredients

  • 12 small potatoes, scrubbed
  • a couple handsful green beans
  • 4 hard-boiled eggs
  • 2 jars or tins tuna (4 - 6 oz. each), packed in olive oil (try Tonnino for a quality experience)
  • salad greens
  • cherry tomatoes or regular tomatoes cut into chunks
  • small olives (Niçoise, but any will do)
  • capers (drained and patted dry)
  • anchovies (rinsed and patted dry)
  • Shallot Vinaigrette
  • 2 Tbsp. wine vinegar (red or white or sherry)
  • 1 shallot, finely minced
  • ¼ tsp. Dijon mustard
  • a couple pinches sea salt
  • a couple grinds of fresh black pepper
  • 4 - 5 Tbsp. olive oil

Instructions

  1. Boil the potatoes in a large pot of salted water. Cook until they are tender enough to be pierced easily with the tip of a knife, 10 - 20 minutes. Scoop them out of the pot and put them in a bowl to cool.
  2. Blanch the green beans in the potato water until they are crisp-tender, about 4 minutes. Drain the beans and put them in a bowl of ice water to stop the cooking. Drain, then pat dry.
  3. Make the vinaigrette: Add vinegar, shallot, mustard, salt, and pepper to a small glass measuring cup or jar and let sit 10 - 15 minutes to mellow the shallot. Slowly drizzle in the olive oil while whisking constantly.
  4. Assemble the salad, on one large platter, or individual plates: salad greens, halved potatoes, green beans, halved eggs, tuna, tomatoes, olives, capers, anchovies and drizzle with the shallot vinaigrette.
http://ripefoodandwine.com/2013/10/05/salad-nicoise-wfrench-fridays-with-dorie/

 

 

 

 

16 comments on “Salad Niçoise w/French Fridays with Dorie”

  1. Mardi (eat. live. travel. write.)

    So true that this could really be a “pantry” salad if you keep this stuff on hand! I am also a fan of potatoes in salad, was sad to learn they are not traditional to a Niçoise…

    Reply
    • Amy Andrews
      Amy Andrews

      Ha! Right you are “never ever, i beg you, put boiled potato or any other boiled vegetable…”, from David Lebovitz & J. Médecin. (But they’re soooo good w/olive oil, salt & anchovy!)
      He also says to not use both tuna & anchovy…& I love a little bite of both of those. Humph. I’m kinda sad now too. 🙂

      Reply
  2. Diane Balch

    Having grown up Italian American I never ate potatoes as a kid. I am just now really starting to enjoy them. Great tip about keeping some cooked in the fridge.

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Diane! Much better later in life when we know about anchovies & olive oil anyway! 🙂

      Reply
  3. Betsy

    I agree, this was so easy to put together when planning ahead and having all the ingredients waiting in the fridge. Congrats on the new website, Amy!

    Reply
    • Amy Andrews
      Amy Andrews

      Thank you, Betsy!

      Reply
  4. EmilyC

    Simple and nice does it! Looks good!

    Reply
    • Amy Andrews
      Amy Andrews

      Thanks for visiting, Emily!

      Reply
  5. Alice

    Heirloom potatoes?? I havent seen heirlooms before – at least, not potatoes! How neat! 🙂 arent you missing a few elements? Glad you enjoyed it! Ever since I began cooking with FFWD, I have always had anchovies and capers in my pantry!

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Alice! Well, they’re not seeds so not technically heirloom, but I’ve been trying some really flavorful & beautiful ones – one was called rose something & was even pink (variegated) inside – pretty!

      Reply
  6. Adriana

    I’m loving the tip on keeping boiled potatoes handy. Would you know how long they last on the fridge?
    Congratulations on your new venture, Amy!

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Adriana-
      At least a week in my experience. Thank you for your kind comment! Amy

      Reply
  7. mary hirsch

    I have never even thought of keeping a cooked potato or two in the fridge. But, when there are so many heirloom babies at the farmers markets, that is probably a great idea. I had everything in my pantry so after picking up some beans, potatoes and tomatoes, it was quite easy to throw together. I’m still not convinced that potatoes aren’t classic and tradition with this salad. I maintain the right to keep my fantasies intact.

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Mary! I’m coming with you to fantasy land. Good idea. 🙂

      Reply
  8. Cher

    The new site look is great!
    I agree – versions of this salad can be very easy with the right pantry ingredients!

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Cher! Thanks for the visit and kind words. Still learning my way around WP, but very soon maybe I’ll even have a pic of myself instead of those little monster avatars! 🙂

      Reply





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