Greek Week moved a few hundred miles West down the Mediterranean last night for one of our longstanding favorites that can absolutely take a seat at the table of the Mediterranean Diet. While I suspect that my version of a Salade Nicoise might be lacking in authenticity, this is my story of what a Salade Nicoise is all about and I’m sticking with it.
- 4 hard-boiled eggs
- 10-12 extra small potatoes (red, white or purple!)
- 1 large can of white, Albacore tuna fish
- Two medium tomatoes
- 12 oz. fresh spinach
- 1/3 cup Kalamata olives
- (Fresh green beans did not make it to my list of 100 Ingredients this year, so I did not include them, but they are a welcome addition to a Salade Nicoise).
- 2 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. olive oil
- 1 clove garlic minced
- 1 tsp. Dijon mustard
- salt and pepper to taste
- Place 4 eggs in a pan of lukewarm water and bring to a boil for 1 minute. Turn off the heat and keep eggs in the hot water for 12 minutes. Immerse cooked eggs in cold water. Peel and cut in half.
- In another pan, cover potatoes with water. Bring to a boil. Reduce heat and cook until soft (about 15 minutes). If larger potatoes are used, cut into halves or fourths.
- Cut tomatoes into wedges.
- Combine lemon juice, olive oil, garlic and Dijon mustard. Shake or whisk thoroughly.
- Cover a medium-sized platter with fresh spinach leaves.
- Drain tuna and add to the center of the platter.
- Line with potatoes, tomato wedges and hard-boiled eggs. Add Kalamata olives to the top.
- Sprinkle dressing over all and serve immediately.