Salade Niçoise Recipe | Storming of the Bastille | The 14th of July | Bastille Day

Salade Niçoise is a gateway salad because it has all the things! Soft tender potatoes, bed of greens, bright red tomatoes, perfectly cooked hard boiled eggs, and tuna for more protein. It's a perfect summer or winter salad to make when celebrating something monumental like the 14th of July, Storming of the Bastille or as we refer to it here in America, Bastille Day!

There are a lot of components to this dish so it's important to procure the most authentic ingredients you can access; and to be organized. Please follow my instructions to save you time and dishes :-)

The French refer to this type of salad, "salade composée" because it is usually served on a platter with the ingredients artfully and beautifully arranged. It is a composition of ingredients from the land and sea.

This is typically a bigger salad to serve with company. So I'm giving you the party size recipe. With all the effort of prepping each ingredient, it's best to make a big batch.

Salade Niçoise and Dijon Lemon Vinaigrette Recipe

Salade Niçoise

Ingredients
8 cups loose greens, organic
6 eggs, pasture-raised
4 cups baby potatoes, organic, skin-on, washed
4 roma tomatoes, organic
1 pound haricots verts, French green beans, organic, washed
4 canned tuna, wild caught
4 anchovy fillets
10 Niçoise olives, or the darkest olives in brine you can find (not black olives in a can)
Kosher salt to season water

Instructions
1. Setup a medium and large pot, fill them both with water, place them on the stove
2. In medium pot, add the eggs, cover and bring to boil
3. In large pot, add 1 tablespoon of kosher salt, cover and bring to boil
4. Once eggs are boiling, remove from heat and set timer to 9 minutes
5. Drain your cans of tuna and place in container
6. In a large bowl, make your ice bath (tons of ice with cold water)
7. Once eggs are done, add them to ice bath.
8. Replace the water in medium pot with new water and bring to a boil covered
9. Add the potatoes to the large pot, and boil for 20 minutes uncovered
10. Prepare your dressing.

Dijon Lemon Vinaigrette

Ingredients
1/2 cup extra virgin olive
1/2 cup freshly squeezed lemon juice
1/2 cup dijon mustard
1 tablespoon honey
1/4 teaspoon salt
4 cloves garlic, pressed
freshly cracked pepper, to taste

Instructions
10A. Put all ingredients in a mason jar and shake well.

11. Once potatoes are done, add to ice bath
12. Add more ice and remove excess water in ice bath.
13. In medium pot, add kosher salt to season water, and add haricots verts to blanch them for 2-3 minutes, until they turn a bright green and al dente, then add to ice bath
14. Drain potatoes and dry them on a kitchen towel
15. Drain haricots verts and allow them to dry in colander
16. Peel egg shells in water-filled bowl, set aside
17. Cut potatoes into quarters, set aside
18. Cut tomatoes into thin wedges, set aside
19. Do an inventory check: greens, potatoes, tomatoes, haricots verts, eggs, tuna, anchovies, olives, dressing and setup your salad station
20. Compose your salad
21. Start with the greens. Create a bed of greens, make sure they are placed prominently on the edges, as this forms your canvas
22. Now allow your creativity to take over and place the ingredients on the platter artfully and lovingly, make sure to freshly quarter and place your eggs in this step
23. Drizzle the dressing
24. Add some freshly cracked pepper, if you like
25. Serve at room temperature

Eh voila! Bon appétit!!!
And there you have it! To good eats!!!

Reference videos:

Are Potatoes Part of a Balanced Meal?
   • Are Potatoes Part of a Balanced Meal?...  

What does Wild Caught Mean?
   • What is Wild Caught Seafood and Why i...  

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Merci beaucoup (Thank you very much)

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MEDICAL DISCLAIMER:
Please check with your doctor about medication contraindications for consuming this food or beverage. This content is for educational purposes only and does not substitute professional medical advice.