A TASTE OF FRANCE: SALAD NIÇOISE

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Continuing with A Taste of France, which are recipes compiled from our French themed party last Saturday, today I will be sharing a delicious, super simple, and gorgeous salad.

Salad Niçoise usually consists of lots of vegetables, hard boiled eggs, tuna, and red baby potatoes.  I omitted the tuna (because I didn't want on the salad), and red baby potatoes (because I forgot to cook them, oops!).  None the less, the salad turned out perfect, and ended up being my favorite part of the meal.

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Salad Niçoise, serves 12

2 large heads of romaine, torn or chopped 14 (rough estimate) stalks of asparagus, cooked al dente + blanched 1/2 lb. green beans, cooked al dente + blanched 1/2 large red onion, sliced thin 14 oz. artichoke hearts (about 2 c.), drained 1 1/2 c. Niçoise or Kalamata olives, pitted + drained 6 eggs, boiled + halved

Dressing

1/2 c. extra virgin olive oil 1/3 c. fresh lemon juice 2 tsp. Dijon mustard 2 garlic cloves, minced or crushed 1 tsp. fresh thyme, chopped Salt + pepper, to taste

Begin by making your salad dressing.  Mix all ingredients together (I like to shake mine in a Mason jar) and chill in refrigerator until ready to dress salad.

You have two ways to serve this salad: constructed or deconstructed.  For a constructed salad, place all ingredients in a large bowl, add dressing, toss, and serve.  For a deconstructed salad, get a platter, lay the lettuce, place ingredients on top individually, then add dressing right before you serve.  I chose the latter not only because I think it looks beautiful, but also because some people may not care for all ingredients, and they now have a choice to pick and choose.

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It is seriously that simple folks!  Think you'll try making this Niçoise Salad?  Also, if you want to take a peek at my other French recipes, check out my Asparagus + Goat Cheese Quiche and my Spinach + Mushroom Quiche.  Tomorrow I'll be sharing my Potato Galette recipe.  Have a great rest of your day!

xo.  Jen