Niçoise salad
July 11, 2015 • Category: Salads
I was in Nice (France) last week and got a chance to enjoy Mediterranean living from a French perspective. Nice was once part of Italy, so I guess you could say French/Italian culture. It struck me this time how many things in Lebanese cuisine are similar to the Niçoise one. For instance, Swiss chard, eggplant, fava beans, garlic, chickpeas, artichokes, zucchinis, olive oil and olives, dandelions, orange blossoms, are all part of the culinary landscape in Nice. I searched high and low and finally found authentic chickpea flour to make the famous socca. Every restaurant in the old part of town lists salade niçoise on the menu. Here it is, adapted from the directions of a native niçois chef, Denis Bensa, from his book Les Meilleures Recettes du Comté de Nice.
You might be surprised to learn that potatoes, green beans, corn or rice, are not included in an authentic niçoise salad! In its native form, the salad only included anchovies because the fish was plentiful in the shores nearby (and economical) and only affluent people could afford tuna. Basil is considered an essential ingredient, and I have seen places in Nice serve a basil dressing instead of the fresh basil which is traditional.
Niçoise salad
Joumana Accad Mediterranean, Middle Eastern July 11, 2015 Salads, French, salad, niçoise, green beans, tuna, tagged,4 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
Passive Time: 20 minutes
Ingredients
1/2 cup olive oil extra virgin, more to taste
3 pieces tomatoes or 1 cup cherry tomatoes, cut in half
1 cup artichoke hearts 3 baby purple artichokes if you find them
1 piece green bell pepper or red or both (I used both)
1/2 bunch radishes sliced thin
1/2 bunch scallions or 3 shallots or cébettes (purple scallions), chopped
3 eggs hard-boiled, sliced
1 cup fava beans, green, boiled till tender, peeled substitute butter beans
1/4 cup black niçois olives or other olives
2 cloves garlic, mashed more or less, to taste
1 teaspoon salt to taste
1/2 teaspoon black pepper to taste
1 can tuna, 6 ounces or anchovies, drained
1 tbsp anchovy paste optional (my idea)
1/4 cup red wine vinegar optional (not from recipe)
1/2 bunch fresh basil, chopped at the last minute if available
1 cup green beans optional, not authentic (my own twist)
Instructions
1. Prepare all the ingredients ahead of time. Hard-boil the eggs by placing them in a saucepan and covering them with water; as soon as the water boils, cover and set aside for 15 minutes. Peel and slice.
2. Drain the tuna or anchovies. Simmer the artichokes till tender and cut into quarter or drain a can of artichoke hearts. Simmer the fava beans till tender. Cut the tomatoes into quarters. Place all the ingredients side by side while you prepare the dressing.
3. Prepare the dressing: mash the garlic, whisk in the anchovy paste, vinegar, basil (if using), olive oil and pour over the salad ingredients. Serve immediately.
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Comments
9 Comments • Comments Feed
Alicia (foodycat) says:
Corn and rice I have *never* seen in a Nicoise! But I am surprised about the potatoes and green beans. I tend to make it with a not so authentic very garlicky vinaigrette.
On July 12, 2015 at 10:12 am
Rosa says:
Fresh and scrumptious!
Cheers,
Rosa
On July 12, 2015 at 12:11 pm
Susan says:
What a beautiful presentation! I think I would love it with the basil dressing that you mentioned.
On July 12, 2015 at 7:13 pm
Lara says:
Ca a l.air trop bon !! J’ai besoin de votre aide pour un repas libanais que je fais jeudi pour des amis francais . Je compte faire de la mhallabieh avec une couche de confiture d’abricots par dessus. Je prepare la mhallabieh la veille .dois je ajouter la confiture le lendemain ? Ou juste avant le repas ? Dois je mixer la confiture au robot pour qu’elle soit plus liquide ? Voila le menu que je compte faire : tabouleh ,hommos,baba ghannouj, batata bel kezbara, beid bel awarma, galettes au thym et au kechek , kebbeh et en desert mhallabieh et mwarra’a .qu’en pensez vous ?
On July 14, 2015 at 12:40 pm
Joumana says:
@Lara: Le menu est parfait et je suis sûre qu’ils seront ravis! En ce qui concerne la confiture, le mieux s’est de la servir juste avant. Pour qu’elle soit plus liquide, on peut la chauffer au micro-ondes et la passer au tamis. Attendre un peu puis verser une fine couche sur la crème froide et remettre au frigo. J’ai plein de recettes avec 2 couches, dont une avec de la gelée d’abricots faite avec du amardeen et une autre avec du citron confit et une avec de la gelée de jus d’oranges douces et des cristallines d’oranges en décoration. Mais l’abricot et la crème, c’est parfait et classique.
Le baba ghannouj peut être préparé la veille mais bien couvrir avec du plastique parce que tous les plats avec ails vont donner au dessert une touche d’ail. faut faire attention avec ça. les odeurs dans le frigo.
On July 14, 2015 at 7:42 pm
Lara says:
Encore une question pour le baba ghannouj . Est ce qu’on peut le preparer la veille? Merci beaucoup ! 🙂
On July 14, 2015 at 12:52 pm
lara says:
Coucou ! Je voulais juste vous dire que le repas était génial ! Tout le monde a apprécié .un grand merci à vous 🙂
On July 16, 2015 at 6:49 pm
Joumana says:
@lara: super! je suis ravie et merci de me le signaler, Lara 🙂
On July 17, 2015 at 10:11 am
Janette says:
Assim acontece com os distúrbios no erotismo. http://istanbulmasajsalonux.com/index.php/author/saundrakrae/
On March 25, 2018 at 5:36 am