This is a deconstructed salade niçoise. Rather than combining the ingredients, they’re individually presented on a platter. It’s a great dish for a midsummer lunch. Put the tuna in the center and arrange the other ingredients around it. Although I’ve made this salad with all different kinds of tuna, including seared fresh albacore, chunk light is my favorite because it absorbs the dressing better than anything else. It may seem like a lot of dressing at first, but it’s so tasty you’ll catch your guests sneaking extra spoonfuls.
Nicoise salad platter
250g blanched haricots verts
750g red potatoes (6-8 potatoes)
6 eggs, hardboiled, peeled, and quartered
500g small tomatoes (such as pearl or campari), cut into wedges
1½ cups good black olives
3 150g cans of chunk light tuna, drained
rocket or mâche (lambs lettuce)
Bring a large pot of water to a boil. (To save on water and cleanup, I recommend using the same pot of water for the haricots verts and the potatoes.) When the water reaches a boil, toss in the haricots verts and cook until slightly pliable, about 3 minutes. Fish out with a strainer or tongs and immediately shock them in an ice water bath (this will keep them green and crisp). Drain.
Add the potatoes to the boiling water and cook until cooked through, about 20 minutes, depending on the size of the potatoes. Drain and run cold water over the potatoes.
Meanwhile, hardboil the eggs in a small pan. Place all six eggs in a medium saucepan and cover with at least an inch of cool water. 10-15 minutes of boiling is a good rule of thumb. Immediately plunge the eggs into cool water to stop the cooking.
Wash and cut the tomatoes. Cut the potatoes. Peel and cut the eggs. Drain the tuna. Assemble the potatoes, haricots verts, eggs, tomatoes, olives, and tuna on a large platter. Serve with mâche or rocket and a bowl of Tarragon Vinaigrette on the side.
Makes 2 cups
1½ teaspoons sea salt
1 teaspoon coarsely ground pepper
2 teaspoons sugar
1 teaspoon Dijon mustard
4 cloves garlic, crushed
2 tablespoons chopped fresh French tarragon
½ cup white balsamic vinegar
1 1/3 cup extra virgin olive oil
In a medium bowl, combine the salt, pepper, sugar, mustard, garlic, and tarragon. Mix in the vinegar. Slowly whisk in the olive oil to make an emulsion. Serve in a bowl alongside the salad niçoise. This dressing is so delicious, you may want to make extra just to have on hand.
This recipe is from The Mystic Cookbook by Denise and Meadow Linn, published by Hay House. It appears here with permission. Click here to see Meadow making this recipe - https://youtu.be/Ntw7nX3vg4o
Meadow Linn is a chef and health and vitality coach who’s been passionate about good food since she was old enough to crawl into the cupboards. She is the founder of The Mystic Chef® training and the co-author of The Mystic Cookbook. www.MeadowLinn.com