Mary Anne here. As far as I’m concerned, this salad is only limited by one’s imagination. While I’ve written my version of a traditional Salade Nicoise, feel free to improvise. Asparagus or canned artichokes sub-in nicely for green beans, or swap out the sweet red pepper for a tangy green one. Eliminate portions that don’t appeal to your palate. Whatever variation excites or inspires you, the dressing itself is amazing and will enhance any combination you might choose.
Ingredients for the Dressing:
2 teaspoons Dijon Mustard – from stock
1 teaspoon minced garlic – from stock
3 Tablespoons minced shallots (if you have extra, toss into the main salad) – $0.17
¼ teaspoon salt – stock
1 teaspoon grated lemon zest – calculated below
1 ½ Tablespoons fresh lemon juice – $0.33
½ cup Extra- Virgin Olive Oil – stock
2 Tablespoons chopped flat-leaf parsley – $0.99
Ingredients for the Salad:
1 lb. Yukon gold potatoes, cut into 2 inch chunks – $1.12
¾ lb. Green Beans, blanched in boiling water for 2 minutes and then refreshed in an ice water bath – $0.98
½ container (1 pint container) Grape or Cherry Tomatoes – $1.25
(or 3 ripe, medium tomatoes if in season, cut into 8 wedges each)
4 Hard-boiled eggs, quartered – stock
2 – 5 ½ oz. cans Tuna packed in oil, drained and broken into chunks (packed in oil not water, it’s much more flavorful) – $3.58
½ cup Nicoise-type olives, pitted – $1.26
3 Tablespoons Capers, drained – $0.49
1 Red Pepper, sliced into julienne (thin, narrow strips) – $0.80
1 can Anchovies (*totally optional, I opted out), drained and added just before serving
¼ cup chopped flat-leaf parsley – calculated in dressing
2 heads Boston lettuce, rinsed, dried, and torn into bite-size pieces – $4.00
Grand Total Assuming Well-Stocked Pantry: $14.97
Per Serving: $2.49
1. Prepare the dressing. Whisk together the first 6 ingredients. Gradually add the olive oil in a steady stream whisking until dressing begins to emulsify. (This will emulsify faster and more thoroughly in a blender, but it really isn’t necessary. Just whisk well again before using). Stir in the chopped parsley.
2. In separate bowls, toss the green beans, potatoes, red pepper, and tomatoes with a couple of spoonfuls of the dressing.
3. Line each serving bowl (I used pasta bowls) with the lettuce. Drizzle a little olive oil over the greens.
4. Place dressed potatoes in center of greens. Arrange remaining dressed vegetables around potatoes in an attractive design. Sprinkle capers, Nicoise olives, and Tuna over salad. Arrange egg wedges along rim of salad.
5. Spoon dressing over all to taste. Garnish with fresh chopped parsley. Voila, la Salade Nicoise