Inspired Recipe: Non-Traditional Salad Nicoise
Here’s a non-traditional salad nicoise recipe inspired by Paula McLain’s The Paris Wife. Why?
Because I imagine Hadley would order a salad nicoise on a warm summer afternoon at a Parisian sidewalk cafe while she watches Ernest pore over his latest manuscript.
Unlike a traditional salad Nicoise, in which everything is raw but the eggs, ours features a fair number of cooked vegetables. For a more authentic recipe, check out David Lebovitz’s classic salade Nicoise.
Read our recommendation of The Paris Wife.
(Click photos to enlarge.)
Non-Traditional Salad Nicoise
Print recipe
| Serves | 2 |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Salad |
| Region | French |
This is a twist on the traditional salad Nicoise. Full of veggies and protein, this is a healthy and hearty recipe fit for lunch or dinner.
Ingredients
- 1 head butter lettuce (or whichever lettuce you prefer)
- 1/2 shallot (minced)
- 1 tablespoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoon balsamic vinegar
- 2 eggs
- 2 handfuls green beans (preferably thinner haricots vert)
- 1 can tuna (packed in water)
- 1/2 cup Nicoise olives (or black olives in a pinch)
- 1 red potato
- 1/2 cup cherry or grape tomatoes
- 2 tablespoons capers
- 1 tablespoon white vinegar (for poaching eggs)
Directions
| Set a pot of water boiling and add the potato. Boil 20-30 minutes, or until a fork can poke to the center without too much resistance. | |
| While the water is boiling, prepare the dressing. Whisk together EVOO, balsamic, mustard, shallot, and salt and pepper to taste. Set aside. | |
| Toss the lettuce with the dressing to coat, then divide onto two plates. | |
| Top lettuce with chunks of tuna, olives, tomatoes, capers. | |
| When potato is finished, remove it from the water and let cool. Add green beans to the water; boil 4 minutes or until cooked, but still firm. Blanche immediately in cold water. | |
| Top each salad with chopped potato and whole green beans. | |
| Poach the two eggs: Add three inches of water to a skillet, bring to a simmer (but not a boil). Add a tablespoon of white vinegar to the water. Crack each egg and gently and very slowly slide the yolk and white into the simmering water. Wait 4 minutes, remove gently with a slotted spoon. | |
| Top each salad with an egg, salt and pepper to taste, and serve with a side of crusty baguette. Voila! |
Looking for some poaching tips? Look no further.
Now that you’re good and hungry, read our recommendation of the book that inspired this recipe: The Paris Wife.
