Cooking Classics
The Technique
Salade Niçoise
Salade Niçoise is a French classic that originated in Nice. It is served with locally sourced niçoise olives that are grown near the region however if they are difficult to find, kalamata olives make a good substitute. The dish is very distinctive as it offers wonderful flavors, textures & color making a lovely choice to serve guests when entertaining. Although canned tuna is a bit of a more traditional choice, fresh tuna steaks take little time to prepare & elevate the salad beautifully. Learn how to master this iconic recipe ideal for beautiful gatherings & so much more.
Salade Niçoise
makes 4 servings
2 Tbsp white wine vinegar
1 tsp minced shallots
1 to 2 tsp Dijon mustard
A pinch of sugar, kosher salt & freshly ground pepper
3 Tbsp plus 1 tsp olive oil
1 {6-oz} tuna steak
The juice of 1/2 a lemon
12-oz miniature new potatoes {about 20}
1 lb haricot verts
1 {6-oz} head of butter lettuce
2 hard-cooked eggs, cut into quarters
1/4 cup grape tomatoes, cut in half
1/4 cup niçoise olives
1 Tbsp caper berries
Parsley leaves
Optional: Anchovy fillets
Whisk together the white wine vinegar, the shallots, the mustard & a pinch of sugar, salt & pepper in a small bowl. Whisk in the oil in a slow steady stream until well blended & emulsified. Set aside. Sprinkle the tuna with a smattering of salt & pepper. Heat the remaining 1 teaspoon oil in a small skillet & cook the tuna 1 1/2 minutes per side. Sear the sides 20 seconds, then remove from the skillet. Squeeze the lemon over the tuna. Cool 20 minutes. Cut into slices.
Meanwhile, bring the potatoes with water to cover to a boil in a medium saucepan. Cook 12 to 15 minutes or until fork tender. Remove them with a slotted spoon & place in a small bowl. Blanch the haricot verts in the boiling water 2 minutes. Drain & immediately plunge them into an ice bath to stop the cooking process. Toss the green beans in a bit of the dressing. Slice the potatoes in half then drizzle with a bit of the dressing. Arrange the lettuce over 4 individual plates or a large platter. Compose the salad by grouping the haricot verts, the potatoes, the eggs, the tomatoes, the olives & the tuna over the lettuce. Top with the capers & the parsley. Add the anchovies, if desired. Serve the salad with the remaining dressing.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Season Grilled Meats
Beyond salads & vegetables, vinaigrette salad dressings offer wonderful flavor & can boost a variety of grilled foods. Follow these pointers for success in your own kitchen.
The Technique
Marinate chicken, beef kabobs or pork tenderloin in the dressing – the Shallot-Dijon Vinaigrette at least 2 or up to 24 hours before grilling them according to recipe instructions. Reserve extra dressing on the side to drizzle over the main entree just before serving.
The Tune
“On The Sunny Side Of The Street” Billie Holiday
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