Nicoise Salad

Nicoise Salad A few years ago Daniel and I were having lunch at a nice resort on vacation and he informed me he was going to order a salad—the “nick-oh-eez” salad. I did my best not to laugh at his mispronunciation, partly because it was just so sweet and cute and earnest, and partly because I just wanted to hear him say it in front of the waiter. Now, this may seem a bit cruel, but I should mention that Daniel has ribbed me for years about the time I called beignets “bay-nets.” Unfortunately, he foiled my plan when he ended up deciding on a sandwich at the last minute. But today, whenever I see a nicoise salad on the menu I always look his way and say “mmm, I think I’m going to order the “nick-oh-eez.”

Nicoise is actually pronounced “nee-swahz” and it makes a fabulous, packed-with-flavor summer meal. In my version, I used Dole Organic Kale Mix, which has a combination of organic baby kale, baby spinach, and red and green chard. I love baby kale because it’s tender (doesn’t need massaging!) and less bitter tasting than mature kale. This mix of greens is the perfect backdrop for the other ingredients—it’s flavorful but not overwhelmingly earthy.

Nicoise Salad

Since this is a nicoise salad after all, I had to top it with the traditional ingredients: green beans (haricot verts), potatoes, tomatoes, hard boiled eggs, olives, and tuna. This combo makes for such a hearty, delicious meal, I know I’ll be making it all summer long.

Nicoise Salad

Makes: Serves 4

Ingredients

    Nicoise Salad:
  • 10 small red potatoes (about 1 pound)
  • ½ pound fresh green beans or haricot verts, ends trimmed
  • 1 5-ounce package Dole Organic Kale Mix
  • 2 5-ounce cans solid white albacore, drained and flaked
  • 3 medium tomatoes, each cut into 6 wedges
  • 3 hard-boiled eggs, quartered lengthwise
  • ½ cup black olives
  • Honey Mustard Vinaigrette:
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons yellow mustard
  • 2 teaspoons honey
  • Pinch salt
  • Pinch black pepper
  • ¼ teaspoon dried thyme
  • 2 tablespoons extra-virgin olive oil

Instructions

  1. Put potatoes in a steamer basket fitted inside a large pot over 1 inch of boiling water. Cover and steam for 5 minutes. Add the green beans and steam, covered, 10 more minutes. The potatoes should be fork-tender and the green beans should be tender but still crisp. Drain and let them cool.
  2. While the potatoes and green beans are cooking, make the dressing. In a small bowl, whisk the lemon juice, mustard, honey, salt, pepper, and thyme. Add the olive oil and whisk until combined.
  3. On a large platter, arrange the kale mix. Arrange the tuna, potatoes, green beans, tomatoes, eggs, and olives over the lettuces. Drizzle with the vinaigrette. Serve!
http://www.andiemitchell.com/nicoise-salad/

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5 thoughts on “Nicoise Salad

  1. Nancy

    Great story! Reminds me of the time my husband ordered quinoa by saying quinona (rhymes with Winona). To this day that’s what we call it..

    Reply
  2. Elaine Elliott

    I don’t know why this salad made me think of this (perhaps it was the delightful looking green beans or perfectly red tomatoes) but how do you know what veggies or fruits are “in season”? I have never been able to figure that one out! I know strawberries are like a summer fruit and I heard on the radio today that avocados are also a summer thing but when does the summer season really start? I have never been able to get a clear answer on any of this and I feel like you would be the girl to know! Help!

    Reply
  3. Pingback: 20+ Salads for Dinner - The Ramblings of an Aspiring Small Town Girl

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