What says summer more than a great salad with nutritious, fresh ingredients? Nicoise Salad, of course! Salad Nicoise is traditionally a composed salad that’s displayed on a platter and arranged on a bed of greens. The dish typically contains tomatoes, hard boiled eggs, green beans, olives, tuna, anchovies; however, there are many iterations of this classic European salad. Sometimes asparagus is used instead of the green beans, sometimes potatoes are added, sometimes … well, you can pretty much do whatever your little heart desires.
For me, Salad Nicoise means a salad composed of vegetables and seafood, served with a vinaigrette. Today’s version, I have jumbo lump crab meat, grape tomatoes, English cucumbers, Kalamata olives, hard boiled eggs and blanched haricots certs (green beans). These components are served on a bed of mixed baby greens and a Nicoise-inspired vinaigrette.
For the vinaigrette, I have a mixture of traditional vinaigrette ingredients plus the addition of capers and anchovies which truly adds to the classic-ness of the dish.
- 1/2 cup olive oil, extra virgin
- 1 tsp garlic, minced
- 1 tsp anchovy paste
- 1 tsp capers, minced
- 4 Tbsp red wine vinegar
- 1 Tbsp mustard, dijon
- 1/4 tsp pepper
- 1/2 tsp sea salt
- Whisk all ingredients together in a bowl or shake in a mason jar.
This salad really fits into our household’s delicate lifestyle requirements. Because of my diabetes & bariatric surgery, I need to eat low carb and small volume (salad is really hard to eat in small quantities, by the way). My husband prefers a vegetarian, low meat diet so he eats large quantities of veggies. With this spread, I can pick at the pieces that suit me and he gets to eat everything else.
What’s your favorite version of Salad Nicoise?