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Salade Niçoise – slightly deconstructed

salade NiçoiseFresh and simple best defines my style of cooking.  When I’m pondering what to make for dinner, I look for dishes that look pretty (eye candy), have a nutritional benefit (help sustain a healthy body), and take little time or effort to make.

  Salade Niçoise (knee-swahz) is a classic example of making a harmonious dish by building on flavors, using fresh ingredients, and presenting it in a way that looks sumptuous and colorful.  

The other day I spotted a row of gorgeous-looking Boston lettuce at the grocery store.  I’m not a big fan Boston lettuce as the leaves tend to be too soft and fragile for most salads I make but somehow this one beckoned me…perhaps it was so green and fresh looking.

Set your table, pour a glass of wine and enjoy this protein-rich salad from Provence. Bon appétit!

Serves 2
6 to 8 new baby potatoes
2 hard boiled eggs
1/2 cucumber, seeds removed and chopped
1 can of tuna, drained
1/2 avocado, peeled and sliced
Boston lettuce
roasted cherry tomatoes, on the vine
2 tablespoons fresh parsley, chopped
1/2 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 to 2 teaspoons fresh lemon juice (or white wine vinegar)
1 to 2 anchovy fillets, minced (optional)

Boston lettuceIn a saucepan add potatoes and cover with water. Bring to a boil, cover and cook potatoes just until tender, 15 to 20 minutes. Drain and let cool slightly enough to cut in half or quarters if large.

To make the dressing, place oil, chopped parsley, mustard, honey, lemon juice and minced anchovies in a jar with a fitted lid. Shake vigorously until emulsified. Set aside until ready to use.

Preheat oven to 350f. Place cherry tomatoes on a roasting pan, splash olive oil over, season with sea salt and freshly ground black pepper. Roast in the oven for 30 minutes or until the skin starts to shrivel. Remove from oven and let cool a few minutes.

roasted cherry tomatoes on the vineTo serve, arrange a couple of leaves on a plate followed by tuna chunks, avocado slices, chopped cucumber, potato halves, sliced eggs, and crown with the roasted cherry tomatoes.  Give the dressing a quick shake and drizzle over the salad.

The Culinary Chase’s Note:  Add steamed French string beans and Niçoise olives for a more authentic dish.  Enjoy!

Salade Niçoise – slightly deconstructed
 
Prep time
15 mins

Cook time
25 mins

Total time
40 mins

 

Set your table, pour a glass of wine and enjoy this protein-rich salad from Provence. Bon appétit!
Author: The Culinary Chase
Recipe type: salad
Cuisine: French
Serves: 2

Ingredients
  • 6 to 8 new baby potatoes
  • 2 hard boiled eggs
  • ½ cucumber, seeds removed and chopped
  • 1 can of tuna, drained
  • ½ avocado, peeled and sliced
  • Boston lettuce
  • roasted cherry tomatoes, on the vine
  • 2 tablespoons fresh parsley, chopped
  • ½ cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 to 2 teaspoons fresh lemon juice (or white wine vinegar)
  • 1 to 2 anchovy fillets, minced (optional)
Instructions
  1. In a saucepan add potatoes and cover with water. Bring to a boil, cover and cook potatoes just until tender, 15 to 20 minutes. Drain and let cool slightly enough to cut in half or quarters if large.
  2. To make the dressing, place oil, chopped parsley, mustard, honey, lemon juice and minced anchovies in a jar with a fitted lid. Shake vigorously until emulsified. Set aside until ready to use.
  3. Preheat oven to 350f. Place cherry tomatoes on a roasting pan, splash olive oil over, season with sea salt and freshly ground black pepper. Roast in the oven for 30 minutes or until the skin starts to shrivel. Remove from oven and let cool a few minutes.
  4. To serve, arrange a couple of leaves on a plate followed by tuna chunks, avocado slices, chopped cucumber, potato halves, sliced eggs, and crown with the roasted cherry tomatoes. Give the dressing a quick shake and drizzle over the salad.
Notes
The Culinary Chase’s Note: Add steamed French string beans and Niçoise olives for a more authentic dish. Enjoy!

 

The post Salade Niçoise – slightly deconstructed appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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