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!