Salad Niçoise

It’s officially patio season so for me that means lots of good salads. One of my favorite summertime salads is the French classic, salad Niçoise. I remember my mom making this often when I was growing up and we would sit out on the back patio on hot summer days with this salad and some iced tea. Now I also like to enjoy it on my balcony with a glass of chilled wine. It is so simple yet so satisfying. You will find this salad on most café menus in France. To make a vegan version, sub the egg and tuna with avocado and chickpeas.

Ingredients for Salad Niçoise

1-pound small red potatoes

4 hard boiled eggs, quartered

1-pound green beans, trimmed

1½ cups cherry tomatoes, halved

½ cup Niçoise olives

2 cans oil packed tuna, drained*

1 tablespoon capers

8 cups spinach or mixed greens

Ingredients for Vinaigrette

1/4 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

salt and pepper

Directions for Salad Niçoise

Add the potatoes and pinch of salt to a medium saucepan and cover with water. Bring to a boil over medium high heat, then reduce heat to medium and cook 20 minutes. Test the potatoes with a fork to make sure they are cooked through. Drain the potatoes and rinse with cold water. Then transfer the potatoes to a cutting board and halve.

Fill a large bowl with water and ice. Then fill the same saucepan with water again and bring to a boil. Add the green beans and cook 3 minutes and then transfer with tongs to the bowl with ice water to stop the cooking. This also helps them stay the vibrant green color.

Mix the ingredients for the vinaigrette in a small bowl or pitcher.

When ready to serve the salad, you can either make a large salad platter for the table or serve in individual large salad bowls. Start with layering the mixed greens or spinach on the bottom of the bowl, then add the remaining ingredients in sections. Drizzle with the vinaigrette or serve on the side

Serves 4

*If you are not a fan of canned tuna, you can also do a fresh fillet of salmon or tuna.