Salade Nicoise

Salade Nicoise Recipe - French Salad with Tempeh, Eggs, and Avocado

Region / culture: France | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Salade Nicoise is a classic French salad that originated in the city of Nice. This refreshing and colorful salad is perfect for a light lunch or dinner on a warm summer day.

History

Salade Nicoise has been a staple in French cuisine for centuries. It is believed to have originated in the city of Nice, located on the French Riviera. The salad typically includes a variety of fresh vegetables, tuna, hard-boiled eggs, and olives, all dressed in a simple vinaigrette.

Ingredients

2 red onions, thinly sliced
2 stalks celery, sliced
5 tbsp olive oil
0.25 cup minced fresh flat-leaf parsley
3 cloves garlic, minced
2 tbsp minced fresh basil
1 to 2 tbsp red wine vinegar
0.25 tsp dried oregano
0.25 to 0.5 cup good-quality black olives, whole or pitted
5 small new potatoes, quartered
2 cup string beans, sliced into 1 inch pieces
2 cup wax beans, sliced into 1 inch pieces
Red leaf, radicchio or boston lettuce

Optional garnishes

1 cup canned white beans, rinsed and drained
0.5 lb (227 g) fried tempeh
2 or 3 hard-boiled eggs, quartered
cherry tomatoes
Sliced avocado

How to prepare

1. In a shallow serving dish, combine onions, celery, oil, parsley, garlic, basil, vinegar, oregano, salt, and freshly ground pepper. Allow the mixture to marinate while you prepare the rest of the salad.
2. Bring a large pot of water to a boil. Add potatoes and simmer for 5 minutes. Then, add string and wax beans and simmer until the beans and potatoes are tender, about 5 minutes. Drain well and set aside.
3. An hour or so before serving, combine the bean-potato mixture with the marinated vegetables. Add more oil or vinegar if desired and toss well. Serve on a bed of lettuce and garnish with one or more optional ingredients.

Variations

Add grilled chicken or shrimp for an extra protein boost.
Substitute canned tuna for fresh tuna steaks for a different flavor profile.
Use different types of beans, such as chickpeas or kidney beans, for added texture and flavor.

Cooking Tips & Tricks

Be sure to marinate the vegetables in the vinaigrette for at least an hour before serving to allow the flavors to meld together.

- Use high-quality ingredients, such as fresh herbs and good-quality olives, to enhance the flavor of the salad.

- Feel free to customize the salad to suit your taste preferences by adding or omitting ingredients as desired.

Serving Suggestions

Serve Salade Nicoise with a crusty baguette and a glass of chilled white wine for a complete and satisfying meal.

Cooking Techniques

Be sure to blanch the green beans and potatoes before adding them to the salad to ensure they are tender but still crisp.

- Use a sharp knife to thinly slice the onions and celery for a more delicate texture.

Ingredient Substitutions

Use red wine vinegar or balsamic vinegar in place of the red wine vinegar for a different flavor profile.

- Substitute kalamata olives for black olives for a more briny flavor.

Make Ahead Tips

You can prepare the vinaigrette and marinate the vegetables up to a day in advance for easy assembly the day of serving.

- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Arrange the salad on a large platter and garnish with cherry tomatoes, sliced avocado, and hard-boiled eggs for a beautiful presentation. - Serve the salad on a bed of fresh lettuce leaves for a vibrant and colorful presentation.

Pairing Recommendations

Pair Salade Nicoise with a crisp and refreshing white wine, such as a Sauvignon Blanc or Chardonnay.

- Serve the salad alongside a charcuterie board with cured meats, cheeses, and crusty bread for a complete meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- Do not reheat the salad as the vegetables and tuna may become mushy. Enjoy it cold or at room temperature.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Vitamin A: 20% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains: Eggs, Fish

Summary

Salade Nicoise is a nutritious and well-balanced meal that is rich in vitamins, minerals, and protein. It is a great option for those looking for a healthy and satisfying meal.

Summary

Salade Nicoise is a classic French salad that is perfect for a light and refreshing meal. Packed with fresh vegetables, tuna, and olives, this salad is both nutritious and delicious. Enjoy it on its own or as a side dish to your favorite main course. Bon appétit!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly in the clear blue sky. I had just finished browsing through an old cookbook that I had inherited from my own grandmother, and I stumbled upon a recipe for Salade Nicoise. The description of the dish intrigued me - a colorful and flavorful salad made with fresh vegetables, tuna, and hard-boiled eggs. I knew I had to try it.

I decided to make the salad for a family gathering that weekend. I gathered all the ingredients - ripe tomatoes, crisp green beans, briny olives, and fragrant herbs. I carefully boiled the eggs and flaked the tuna, following the instructions in the cookbook. As I assembled the salad, the vibrant colors and fresh aromas filled the kitchen, and I knew I had found a new favorite recipe.

As I served the Salade Nicoise to my family, their eyes lit up with delight. The flavors were a perfect balance of tangy, salty, and savory, and the textures were satisfyingly crisp and tender. Everyone raved about the dish, and I felt a sense of pride in my culinary skills.

I later learned that the recipe for Salade Nicoise originated in the French Riviera, a region known for its fresh and flavorful cuisine. It was traditionally made with ingredients that were easily available in the Mediterranean climate, such as tomatoes, green beans, and olives. The salad was named after the city of Nice, where it was first created, and it quickly became a popular dish both in France and around the world.

Over the years, I have made the Salade Nicoise countless times, experimenting with different variations and adding my own personal touch to the recipe. I have shared it with friends and family, who always request it whenever we have a potluck or barbecue. The salad has become a staple in my cooking repertoire, a dish that never fails to impress and satisfy.

I have also learned more about the history of the Salade Nicoise and the traditions behind it. I discovered that there are many debates and controversies surrounding the "authentic" recipe, with some purists insisting on strict adherence to the traditional ingredients and preparation methods. Others, like me, believe in the creative freedom to adapt and personalize the dish to suit individual tastes and preferences.

For me, the beauty of cooking lies in the ability to explore and experiment with different flavors and techniques. Each recipe tells a story, a narrative of tradition and innovation, of heritage and creativity. The Salade Nicoise, with its rich history and versatile nature, embodies this philosophy perfectly.

As I look back on that fateful day when I first discovered the recipe for Salade Nicoise, I am filled with gratitude for the culinary journey it has taken me on. It has inspired me to seek out new recipes and to always approach cooking with an open mind and a curious spirit. And whenever I make the salad, I am reminded of the joy and satisfaction that good food can bring, and the memories that are created around a shared meal.

So here's to the Salade Nicoise, a dish that has brought me so much pleasure and fulfillment, and to the endless possibilities of the culinary world. May it continue to delight and inspire for generations to come. Bon appétit!