Elizabeth brought a recipe into work the other day for a simple Niçoise salad as a possible demo.  We looked at it, studied it, thought about it, and decided, It doesn’t have potatoes in it – it’s not a real Niçoise…  We decided against it.

But since then, it’s been on my mind…

So… today was the day to take care of it!  It’s a fairly basic salad.  And really good.  I had a couple of swordfish steaks in the freezer and used them in place of the more traditional tuna.  And the olives were a combination of stuffed olives we already had in the fridge, as well.

Niçoise Salad

Dressing:

• large clove of garlic
• 2 tbsp red-wine vinegar
• 1/4 olive oil
• bit of anchovy paste
• salt and pepper, to taste

Mince garlic, add vinegar and then oil and anchovy paste.  Season with S&P to taste.

Salad:

• small red potatoes cookes, sliced and cooled
• green beans, blanched
• diced red pepper
• 1/2 small red onion, slivered lengthwise
• Niçoise olives
• capers
• slivered fresh basil leaves

The Fish

• fresh lemon juice
• swordfish steaks

The Toppings:

• chopped hard-cooked eggs
• tomatoes

Marinate fish in a bit of lemon juice and olive oil, salt and pepper.  Grill to desired doneness.

Cook potatoes, blanch beans and cool to room temperature.  Place in bowl and add remaining ingredients – except chopped eggs.  Add swordfish (or tuna) and dressing and mix lightly.  Top with chopped eggs and enjoy!

We had enough left over for lunch tomorrow!