Nicoise Salad

To commemorate Mother’s Day, May 13, Jenna Vavra dedicates this impressive recipe, whose original roots lie in Nice, France, to her mother Diane Rieger. Jenna prepared this recipe that she found on SimplyRecipes, for her mom a few years ago and has had fun since then experimenting with adding tuna or salmon cooked in a variety of ways.

“It’s a bit more time consuming than some simpler salads but it is definitely worthy of a special occasion,” Jenna said. CJK

Nicoise Salad

(Jenna Vavra)

Vinaigrette

• 1/2 cup lemon juice

• 3/4 cup extra-virgin olive oil

• 1 medium shallot, minced

• 1 tbsp. fresh thyme leaves, minced

• 2 tbsp. fresh basil leaves, minced

• 2 tsp. fresh oregano leaves, minced

• 1 tsp. Dijon mustard

• Salt and freshly ground black pepper

Whisk the lemon juice, oil, shallot, thyme, basil, oregano and mustard in a medium bowl; season to taste with salt and pepper and set aside.

Salad

• 10 small new red potatoes, scrubbed and quartered

• 2 medium heads Boston or butter lettuce, leaves washed, dried and torn into bite-sized pieces

• 2 (8 oz. each) grilled tuna steaks or 3 to 4 (5 oz.) cans of solid tuna packed in oil, drained

• 3 small ripe tomatoes, cored and cut into eighths

• 1 small red onion, sliced very thin

• 8 oz. green beans, stem ends trimmed and each bean halved crosswise

• 6 hard boiled eggs, peeled and either halved or quartered

• 1/4 cup Niçoise olives or Kalamata olives
• 1 (2 oz.) can anchovies in olive oil, drained (optional)

• 2 tbsp. capers (optional)

• Salt and freshly ground pepper

Bring potatoes and 4 quarts of cold water to boil in a large pot. Add 1 tbsp. salt and cook until potatoes are tender (about 5 to 8 minutes). Using a slotted spoon, transfer them to a medium bowl — do not discard the boiling water. Toss the warm potatoes with 1/4 cup vinaigrette; set aside.

While the potatoes are cooking, toss the lettuce with 1/4 cup vinaigrette in a large bowl. Arrange a bed of lettuce on one or two serving platters. Cut the tuna in 1/2-inch thick slices, coat with vinaigrette and place in the center of the lettuce. Toss the tomatoes, red onion and 3 tbsp. vinaigrette in a bowl. Salt and pepper this mixture to taste and position on the lettuce bed.

Return the water to a boil; add 1 tbsp. salt and the green beans. Cook until tender but crisp (about 3 to 5 minutes). Drain the beans, transfer to ice water and let stand until just cool (about 30 seconds); dry beans well. Toss the beans with 3 tbsp. vinaigrette and salt and pepper to taste; place on the lettuce bed. Then arrange the dressed potatoes on the lettuce.

Add the hard boiled eggs, olives and anchovies (if using) to the lettuce bed. Drizzle eggs with remaining 2 tbsp. dressing, sprinkle entire salad with capers (if using) and serve immediately.

Yield: 10 servings

A note from Jenna: I’ve made this Nicoise {pronounced nee-swahz} Salad recipe with both grilled tuna steaks and canned tuna. The canned tuna works out just fine. I prefer the oil-packed tuna rather than the water-packed for this recipe.

A note from Carol: Well-known to FFF readers, Jenna’s other recipes include a decadent Chocolate Raspberry Layer Cake, delightful Lemon Macaroons and delectable Chocolate Cherry Biscotti.