Salade Nicoise

 

People are always surprised when I post something that is not Mexican and I understand but I cook and eat foods from all over the world. Today I made my last Salade Nicoise of the year.  This is a summer dish and, though it’s early fall, the vegetables needed for this lovely dish are still in their prime so I am posting this in case you want to go to your nearest green market and pock up the ingredients.  It’s a perfect lunch dish and one of my favorites. I’ve tried many recipes but Craig Claiborne’s is still the best for me.

The trick is to get the best canned tuna possible. Please, please do notuse fresh tuna.

Recipe:Craig Claiborne’s New York Times Cookbook

(6-10 servings)

 

2 teaspoons mustard, preferably Dijon or Dusseldorf

2 tablespoons wine vinegar

1 ½ teaspoons salt

1 or 2 garlic cloves, minced

6 tablespoons peanut or vegetable oil

6 tablespoons olive oil

Freshly ground pepper to taste

1 teaspoon chopped thyme, or ½ teaspoon dried

2 pounds green beans

2 green peppers

4 celery stalks, approximately

1 pint cherry tomatoes

5 medium red-skinned potatoes, cooked, peeled, and sliced

3 (7-ounce) cans tuna fish

1 (2-ounce) can flat anchovies

10 stuffed olives

10 black olives, preferably imported Greek or Italian

2 small or 1 large red onion

2 tablespoons chopped basil,

or 1 teaspoon dried

1/3 cup finely chopped parsley

¼ cup finely chopped scallions

6 hard-cooked eggs, quartered

 

 

1 In a mixing bowl, combine the mustard, vinegar, salt, garlic, peanut oil, olive oil, pepper

and thyme. Beat with a fork until well blended and set aside.

 

2 Pick over the beans and break them into 1 ½ Inch lengths.  Place in a saucepan and

cook in salted water to cover until tender but crisp.  Drain and run under cold water, then drain in

a colander and set aside.

 

3 Remove the cores, seeds and white membranes from the green peppers.  Cut the

peppers into thin rounds and set aside.

 

4 Trim the celery stalks and cut crosswise into thin slices.  There should be about 2 cups

of sliced celery.  Set aside.

 

5 Bring a quart of water to a boil.  Drop in the cherry tomatoes and let stand for exactly 15

seconds, no longer, or they will become mushy.  Drain immediately.  Using a paring knife, pull off

the tomato skins.  Set the tomatoes aside.

 

6 In a large salad bowl, make a more or less symmetrical pattern of the green beans,

peppers, celery, tomatoes and potatoes.  Flake the tuna and add to the bowl.  Arrange the

anchovies on top and scatter the olives over all.

 

7 Peel the onions and cut into thin, almost transparent slices.  Scatter the onion rings

over all. Sprinkle with basil, parsley and scallions.  Garnish with hard-cooked eggs.

 

8 Toss the salad with dressing after garnished bowl has been presented to the guests for

their enjoyment.  Serve with a crusty loaf of French or Italian bread.