Xris's Salade Nicoise

The universe made me make this salad - and for once, the universe was right.

Recently, I revisited old episodes of Julia Child's The French Chef on YouTube. I watched the ones that interested me first - Boeuf  Bourguignon and Sole Bonne Femme - and left the least interesting - The Potato Show and The Spinach Twins - last. I watched every show but one - Salade Nicoise. I skipped this one because a whole episode on how to make a salad seemed stupid. I'm Greek - the Greeks have the salad thing figured out.

But, YouTube apparently doesn't like it when you don't eat all your vegetables so they kept reheating it and placing this episode in front of me every time I sat down and opened the app. I turned up my nose and scrolled past it.

Looking for inspiration on something new for dinner, I picked up  my copy of Anthony Bourdain's Les Halles Cookbook and fell on the page for Salade Nicoise. Ugh! Tuna and anchovies on salad, seriously?  (ok, Bourdain can be a self-righteous, pompous ass but his writing style is entertaining, engaging and, at times, insightful and the recipe for the potatoes au gratin is reason enough to own this cookbook).

Alright, universe, you win. Uncle. I will make the damned salad - just so I can say I did, it was horrible and I can get on with my life. But is wasn't horrible, it was pretty freaking amazing actually. This dish is a perfect supper on a hot summer day. It's hearty enough to stick with you and light enough not to bog you down. I have tweaked the recipe a little but have included a link for Julia's original recipe if you would like to try it.

Xris's Salade Nicoise

1 bunch red leaf lettuce, chopped
1 bunch Boston lettuce, chopped
1 bag frozen green beans, boiled
1 container grape tomatoes, halved
1/4 cup kalamata olives, diced
4-5 medium potatoes, boiled
2 eggs, boiled
1 large can tuna, in water
1 can flat anchovies in olive oil

Dressing

2-3 large cloves of garlic, finely minced
1 tsp salt
1/2 cup red wine vinegar
1 tsp dry mustard
1 cup olive oil
1/4 cup fresh Italian parsley, dill and thyme, finely chopped

Put your garlic through a garlic mincer into a large measuring cup; add salt and use a pestle (or any other appropriate utensil) to grind mixture into a paste; slowly add the vinegar while continuing to stir; add remaining ingredients, mixing thoroughly.

Lightly dress each component separately (potatoes, green beans, lettuce, tomatoes and tuna). Arrange components on plate (see picture) and top with 2-3 anchovies.



https://youtu.be/lnwORE68dgc?list=PLeagipoZmyfn8zvXJg46h793qYDsv0sX7