TIP OF THE DAY: Create A Signature Niçoise Salad
Niçoise (nee-SWAHZ) refers to something from the city of Nice, on the French Riviera in the region of Provence.
You can find the following popular Niçoise dishes in restaurants around the U.S., and they’re easy to make at home (except for the truffle omelet, which is easy to make if you can afford the truffles):
And then, there’s Salade Niçoise (Niçoise Salad in English).
The classic Salade Niçoise recipe is a composed salad (i.e., not tossed, but placed) of tomatoes, tuna (cooked or canned), hard-boiled eggs, Niçoise olives and in season, young haricots verts (French green beans). It is served with a Dijon vinaigrette, and can be served with or without a bed of salad greens. It is an entrée salad.
Each cook can customize the salad to his or her taste. We’ve included optional extra ingredients below.
This take on the classic Niçoise salad from McCormick uses two twists: a poached egg and a zesty seasoning blend (the recipe is in the footnote below).
For The Dijon Vinaigrette
†McCormick’s spice blend recipe is 1 tablespoon chia seeds, 2 teaspoons grated lime peel, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1/4 teaspoon ground chipotle powder. Blend and store tightly capped in the fridge. Makes 2-1/2 tablespoons. Substitute another spice blend or some lemon zest.
1. MAKE the vinaigrette. Place the oil, vinegar, mustard and sea salt in a blender container; cover. Blend on high speed until smooth. Pour into a small bowl. Stir in the seasoning blend. Cover and refrigerate until ready to use.
2. SEASON the tuna with salt and pepper. Coat with the seasoning blend, pressing firmly so the mixture adheres to the tuna. Grill or sear: Heat the oil in a large skillet on medium-high heat. Add the tuna and sear 1-1/2 to 2 minutes on all sides. Remove the tuna to a plate; set aside to cool slightly. Cover and refrigerate until ready to serve.
3. COOK the potatoes. Add them to a large saucepan with simmering salted water to cover. Cook for 15 to 20 minutes or until fork tender. Drain and rinse with cold water; drain on paper towels to remove the water. Meanwhile…
4. COOK the green beans in a large saucepan of simmering salted water to cover, 3 to 5 minutes or until tender-crisp (don’t overcook). Drain and rinse with cold water; drain well on paper towels. Place in large bowl with green beans. Add 1/4 cup of the vinaigrette; toss to coat. Season with salt to taste. Set aside.
5. CUT the potatoes in half or quarters, depending on size. Add to a bowl with the green beans.
6. POACH the eggs. Fill a large, deep saucepan with 2 inches of water and 1 tablespoon vinegar. Bring to boil and reduce the heat to medium. Break 1 egg into a small dish and carefully slide it into the simmering water (bubbles should begin to break the surface of the water). Repeat with the remaining eggs. Poach the eggs 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
7. SERVE: Slice the tuna into thin slices. Divide the potato mixture, tomatoes, cucumbers and olives among 6 plates (aim for an attractive presentation). Top each with tuna slices and a poached egg. Drizzle the remaining vinaigrette over the tuna slices. Sprinkle the egg with additional seasoning blend.
OPTIONAL INGREDIENTS FOR A NIÇOISE SALAD
Make it your own with added ingredients or substitutes. Just keep the five basics: tuna, tomato, egg, green beans and olives, plus the vinaigrette.