La Salade Niçoise
Temps are climbing and we’re all getting a little spring in our steps – so Danny is welcoming the new season with a fresh, crisp, veggie- and protein- packed Niçoise salad that provides energy and a full tummy without that “food coma” feeling that follows a big, satisfying meal.
La Salade Niçoise is a traditional salad from the French region of Nice, located on the Mediterranean coast. This salad is believed to have been created in the late 19th century, during the Belle Epoque period, which was a time of cultural and artistic flourishing in France.
The origins of Salade Niçoise are somewhat debated, with several theories on how it came to be. One theory suggests that the salad was created by fishermen who used the ingredients they had on hand to make a meal for themselves while out at sea. Another theory suggests that it was created by the chefs of the Hotel Negresco, a famous hotel in Nice, as a tribute to the city’s culinary traditions.
Regardless of its origins, Salade Niçoise quickly became a popular dish, both in France and around the world. The salad is typically made with a base of lettuce, tomatoes, and green beans, along with other ingredients such as hard-boiled eggs, tuna, anchovies, olives, and capers. The salad is often dressed with olive oil and vinegar, and sometimes includes herbs like basil or parsley.
Over time, variations of Salade Niçoise have emerged, with some chefs adding different ingredients or changing the dressing. In the United States, for example, it is common to see Salade Niçoise made with grilled tuna instead of canned tuna, or with the addition of potatoes or artichokes.
Despite these variations, Salade Niçoise remains a beloved and iconic dish, both in France and around the world. Its simplicity, freshness, and vibrant colors make it a perfect summer dish, and its origins in the seaside town of Nice give it a romantic and exotic flair. Whether enjoyed as a light lunch or as part of a larger meal, Salade Niçoise is a true classic of French cuisine.
Danny has enjoyed La Salade Niçoise - pronounced ‘nih-SWAAZ’ and meaning ‘of or from Nice’ - many times at restaurants but this was his first attempt at making it at home. “I was thinking of a light, healthy meal is why I made it,” he said. “Using great ‘tinned tuna’ is the secret to a great Niçoise. Donostia is the gourmet brand of choice.”
Chef Rick Bayless, a 13-time James Beard Award winner, told The Feed Podcast that he could eat Donostia Foods Bonito del Norte Tuna straight out of the jar. The tuna is line-caught in the waters of the Bay of Biscay and packed in pure olive oil in Spain’s Basque region. “When you hear about olive oil or butter- poached fish basically that’s what we have in the jar here,” Chef Bayless said. Chef Bayless’s “super special” tuna is available at Stewart’s Food Store along with the other ingredients featured here.
This recipe makes four meal-size salads.
Ingredients:
4 eggs 8 oz of fresh green beans 1.5 lb of baby red or baby yellow potatoes 4 radishes, quartered 8 cherry tomatoes, halved One head or one bag of torn lettuce, usually butter lettuce. 1/2 cup Kalamata olives, cut in half 2 jars of Bonito del Norte Tuna in Olive Oil
Dressing:
1/4 cup of white wine vinegar 3/4 cup of olive oil Juice and zest of one lemon 1/2 shallot minced 2 tablespoons Dijon mustard 2 teaspoons of Herbs de Provence or fresh basil, chopped Salt and pepper, to taste 1 tbsp honey or sugar (if too sharp), optional
Preparation:
Step 1: Place all ingredients for salad dressing in a jar, shake or stir until well mixed. Let set for at least 15 minutes.
Step 2: Boil potatoes until fork tender (approx. 15 minutes). Hard boil the eggs and set aside Prepare green beans in boiling salted water for 3 minutes, drain and immediately put in an ice bath
Step 3: Arrange vegetables on top of a bed of lettuce Cut the eggs in half and sprinkle with pepper and place on lettuce Place tuna on lettuce
Step 4: Dress with vinaigrette and enjoy!