salad nicoise original recipe

                                                 SALADE NICOISE ❤

SALAD NICOISE is a salad that originated in the frensh city of  nice , and which is traditionally made of tomatoes , hard-boiled eggs , Nicoise olives and anchovies, dressed with oilve oil,it has been popular worldwide since the early 20th century , and has been prepared and discussed by many famous chefs .delia smith called it "one of the best combinations of salad ingredients ever invented" and , gordon ramsey said that "it must be the finest summer salad of all".

 it can be served either as a composed salad or as a tossed salad. freshly cooked or canned tuna may be used .for decades ,there has been significant disagreement between traditionalists and innovators regarding wich ingredients should and sould not be included in a salade niceoise .According to traditionalists ,it excludes cooked vegetables. the salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables. raw green beans harvested in the spring, when they are still young and crisp, may be included .however, cooked green beans and potatoes are commonly served in variations of salade nicoise that are popular around the world..

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the version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil , described as "simple food for poor people"
Over time ,other fresh and mostly raw ingredients were added to the salad as served in Nice . in 1903 recipe by henri heyraud in a book called la cuisine a Nice included
tomatoes ,anchovies,artichokes, olive oil ,red peppers and black olives , but excluded
tuna and lettuce. the dressing included olive oil ,vinegar,mustard and fines herbes.

 Salad nicoise has been known in the united states at least the 1920s, when a cookbook for hotel chefs included two variations .the first was vegetarian,was dressed with mayonnaise ,and included lettuce ,tomatoes,potatoes,stringless beans and primento-stuffed olives ,while the second version was a composed salad , including the same ingredients ,plus anchovies..

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 our recipe for today is : salad nicoise

the ingredients:

for the vinaigrette:

2 garlic cloves , minced
2 teaspoon dijon mustard
3 tablespoons balsamic vinegar
1 lenon , juiced
2 tablespoons chopped fresh parsely
2 tablespoons minced fresh tarragon
table salt and black pepper

for the salad:

1 pound small red new potatoes ,scrubbed and halved
8 large eggs
1/2 pound haricots verts or frensh green beans ,stems trimmed
2 pounds fresh sushi quality tuna
2 -3 tablespoons extra virgin olive oil
salt and pepper
1 pint teardrop or cherry tomatoes ,halved
1 cup olive
18-20 anchovy fillet
10 caper berries with stems
1/2 bunch fresh chives ,snipped in 1/2 .

direction:

to make vinegrette : combine all ingredients in a mason jar .screw the cap on the jar and shake the vinegrette vigorously to emulsify .set the dressing aside while prepering the salad so the flavors can marry .

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cooking the potatoes ,eggs and green beans in the same pot,cut down on prep time and clean up , to do this put the potatoes in a large saucepan,add water to cover and a nice pinch of salt ,bring to a boil over medium heat. simmer the potatoes for 12 minutes to give them a head start,and then add the eggs, place a steamer and cover with a lid .steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender.drain out the water and put the potatoes ,eggs , and green beans in a colander,rinse briefly under cold water .peel the shells off the eggs and the tuna on all sides with olive oil,and a bit of vinaigrette ,season witha fair amount of salt and pepper .lay the tuna in the hot pan ans sear for approximately 2 minutes on each side, as the tuna cooks ,the red meat will become whiter.
transfer the tuna to a cutting board and slice .




to assemble the salad:  combine the potatoes ,green beans, tomatoes, olives anchovies, capers, and chives in a large mixing bowl.
take the vinegrette and give it another good shake to recombine . dizzle the salad with with enough vinaigrette to fully moisten and toss gently to coat , season with salt and pepper .
take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. drizzle with the remaining vinaigrette and serve .                                                                                                
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