Salad Niçoise: the Essential Salad of Summer

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The perfect dish for summer along side a chilled glass of rosé or riesling. Salade Niçoise is a product of the summer sun; vibrant with the crisp, sweet flavours of garden fresh vegetables. Hard-boiled eggs, rich-scented tomatoes, fine green beans, peppers and red onion are all a must. You can dot it with raw, thinly sliced baby artichokes. Lastly it really should be laced with little black olives and salty anchovy fillets. We love adding giant caper berries.

Niçoise dressing is so lovely and versatile that you’ll make a large quantity and find its lemony, tart and garlicky deliciousness can be used in many ways. The addition of Taste #5 Umami Vegetarian taste is lovely compliment and super flavor booster to this traditional vinaigrette.

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SERVES 4
LEVEL EASY
TIME 20 minutes
 

INGREDIENTS

FOR THE SALAD

1 head romaine lettuce, torn into bite-size pieces
4 eggs, hard-boiled, peeled and quartered
10-12 ounces White Albacore tuna in spring water
2 ounce can flat anchovy filets in olive oil, drained
1 cup cherry tomatoes, halved
1 red bell pepper, seeded, cored and cut into 1/4" strips
1/2 red onion, cut into thin strips
1/2 pound green beans, blanched
1/4 cup briny olives
2 large red potatoes, cut into chunks and boiled in salty water
Kosher salt and freshly ground black pepper

FOR THE DRESSING

1 teaspoon Dijon mustard
1 1/2 teaspoons Taste #5 Umami Vegetarian paste (optional)
1/2 lemon, juiced
1 teaspoon rice vinegar
1/4 cup olive oil
1 clove garlic, finely minced
1 tablespoon chopped fresh thyme
2 tablespoons capers, drained
Kosher salt and freshly ground black pepper to taste

METHOD

1. Whisk together the mustard, Taste #5 Vegetarian paste, lemon juice, and vinegar in a small bowl.
2. Add the the olive oil and whisk until emulsified and thickened.Stir in the thyme, capers, and salt and pepper. Let the vinaigrette stand for at least 10 minutes to marry the flavors. You can make ahead and refrigerate.
3. Arrange the lettuce and remaining ingredients on individual plates or a large serving platter.
4. A light sprinkle of kosher or flaky salt and a good grind of fresh pepper followed by drizzling the vinaigrette over the composed salads.

SUGGESTIONS

You can add some grated lemon zest to the dressing and a light dusting of grated lemon zest over the finished salads addsnice touch. Giant caper berries are thinly shaved raw baby artichokes are also a nice addition.
You can also make a lovely large all vegetable platter as a side to be served along side grilled meats.
Poached salmon and rare seared tuna also are perfect substitute for the canned tuna.

Recipe by Ten17 Kitchen