This dish is all about ingredients.
Get fresh heirlooms and go for a variety. You
can check out all the varieties at our Types
of Heirlooms Page. I have found all of
the ones on the list at the Union Square Market.
Although the classical Salad Nicoise is done
with canned Tuna we prefer fresh especially
since it is so readily available.
Ingredients for 4:
1 pound fresh Sushi Grade Tuna
Two medium Yukon or Red Potatoes
1/2 pound haricot vert or string beans
4 hard boiled eggs
10 anchovies fillets
2 heirloom tomatoes and assortment of cherry
Sucrine Lettuce or selected mescluns
Black and/or Nicoise Olives
1 finely diced shallot
3 T. finely chopped parsley
2 T chopped chives
1 T. Sherry Vinegar, 1 1/2 tsp.
mustard, 4 T of Olive and 1 T. finely diced
shallots, diced parsley, diced chives (optional
-- 1 mashed anchovy)
Using a large metal bowl add
first the lettuce. Add the vinaigrette 1 T.
at a time till the salad is just lightly coated.
Set the lettuce into each plate.
Add the potatoes to the metal
bowl and repeat adding just a small amount of
vinaigrette till coated then set on the lettuce.
Repeat this method with the string
beans and red pepper.
Arrange the remaining ingredients
on the plate and spoon some of the remaining
vinaigrette over the salad. You will probably
have some left over depending on your taste.