- Mixed greens
- Mixed fresh herbs (parsley, tarragon, thyme, basil, mint)
- Thinly sliced red onion
- Red potatoes
- Assorted veg (asparagus/beans/ radish/tomato…whatever you happen to have on hand)
- Thick tuna steaks
- Anchovy Dressing (recipe to follow)
- The nicoise salad uses just about anything and everything you might have left over in your fridge at this time. So feel free to improvise.
Add potatoes and eggs to a pot of cold water. Bring to boil, cover and turn off the burner, then let site for 15 minutes. Put the eggs in an ice bath to stop the cooking process. Cut the potatoes into wedges. Toss potatoes and whatever other veg you’ve got (I added asparagus) in olive oil, and broil until golden.
Rinse, dry, and salt/pepper your tuna steaks. Sear both sides on high hear in olive oil. Remove from the pan and slice thin.
Toss your greens, assorted fresh herbs, and red onions in the dressing (see recipe below).
Then stack it all on a plate (a big one)…greens, sliced eggs, taters, olives, veg, etc.
If you’re looking to impress your friends, top with some edible spring flowers if you’ve got ‘em: pansies, arugula flowers, Nasturtiums, or any flowers from your herbs that have gone to seed work. Chances are your neighbor has some Nasturtiums growing in their front yard…
1 anchovy fillet, drained
Juice from 1/2 lemon
Splash red wine vinegar
Small spoon of Dijon mustard
Mash the anchovy and garlic into a paste. Stir in lemon juice, vinegar, Dijon, salt/pepper. Drizzle in olive oil while stirring. Throw in capers.