Tuna Niçoise Salad
Ingredients
1/4 cup extra virgin olive oil, first press is preferred
Juice of 1 lemon
2 T creamy dijon mustard
Salt and pepper to taste
1 - 2 T local honey
2 cans Albacore wild-caught tuna (I like Wild Planet).
Some prefer oil-cured for a Niçoise.
3 eggs
1/2 cup dried black or green lentils
2 - 3 cups small red or white potatoes, halved
Shredded parmesan cheese
2 cups green beans or thin asparagus
1 cup sliced cherry tomatoes
1 cup sliced radishes
Optional:
Mixed olives, capers, peperoncini, jarred artichoke hearts,
Sliced Persian cucumbers
Cubed firm cheeses
Paté
Cured meats, maybe rolled for easy serving
Marcona almonds
Sliced baguette
Preparation
Vinaigrette
Whisk together first five ingredients and set aside. You can double the size if you are serving a larger platter. It’s always nice to have some left over for salads and cooked veggies for the rest of the week. You can even add some mayo for a dip or a creamier dressing.
Niçoise
Drain tuna and set in a bowl. Shred with a fork. Set aside.
Immerse the eggs in a pot of salted boiling water and cook 7 - 8 minutes depending on desired yolk density. Place in a bowl of ice water and refrigerate. When ready to plate salad, peel eggs and slice lengthwise.
Cook lentils according to package directions. I like them a little firm. Place a bay leaf and quartered onion into the pot along with the lentils. Remove onion and bay leaf before draining. Toss with a little of the vinaigrette and set aside to marinate.
Preheat oven to 375º
Boil potatoes in salted water until a knife can be inserted but they aren’t falling apart. Drain, place on a baking sheet, and toss in olive oil. Cook until starting to crisp. I like to sprinkle with parmesan at this point and brown just a little bit more. Remove from oven and set aside. (Yes, you can eat the crispy parmesan from the pan. In fact I highly recommend it.)
Trim and wash green beans/asparagus. Place in a steamer over boiling water. Cook until just crisp tender. It is good to check frequently. You want them to be cooked but also crisp and fresh, not the least bit soggy. They should still be a bright green. Place in a bowl of ice water to stop the cooking.
Now, pour a glass of wine and get out your best and prettiest large platter. Have fun with how you plate your ingredients, paying attention to color (don’t put the radishes next to the tomatoes), texture, and shape. I like to put the nuts and olives in small bowls and place them on the platter with petite serving spoons. I sprinkle capers over everything.
Once it is all plated, drizzle vinaigrette over the components with a large spoon and follow with a grinding of seasoned salt. (Rosalie Hart’s seasoned salt is highly recommended.) Place what’s left of the vinaigrette in an attractive serving bowl with a spoon for guests to add to their plates.
Now, dim the lights, select a good, easy-listening playlist, and chill the champagne. A blanc de blanc is perfect with a Niçoise.
