I’m setting aside the constraints of a traditional salade niçoise and riffing on the idea of one with fresh (and boiled) summer ingredients, an assertive vinaigrette, served with canned tuna in olive oil, steamed eggs, and briny olives. It's snacky and casual, with refined, of-the-moment flavor. Just right for a summer dinner on the porch with a bottle of chilled rosé and time to linger.
Salade niçoise is traditionally made with only raw vegetables – not the blanched green beans and boiled potatoes that are common in stateside versions. But whether we stray a bit or outright abandon the traditional salade, the basic elements and approach make something niçoise-ish an excellent summer meal.
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Using the niçoise as inspiration, this salad will help you use the summer ingredients you have on hand and need to eat. Fresh tomatoes, cucumbers, or bell peppers are all traditional. I also like blanched green beans of whatever size and little, or even not-so-little, potatoes. Add lettuce leaves if that suits and you want a real deal salad. In the peak of the Virginia summer, there's not much in the way of good lettuce, so I left it out. Use the best tuna in olive oil you can afford or swap in anchovies. Anchovies can also be included in the vinaigrette. (Tradition dictates that you serve either tuna or anchovies, but not both. Do what you want!)
And while this recipe preamble preaches acceptance and adaptability, we all have our limits. Besides olives, I do not like my niçoise with excessive canned briny vegetables like artichokes or capers. But you might! If so, please add them and enjoy.
Summery Niçoise-ish Salad
Below is my take on a niçoise. Feel free to add other fresh vegetables – 2 small cucumbers cut into half moons and/or 1 bell pepper, cut into slivers.
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