After quite the indulgent French holiday (hello sweet, sweet piles of croissant, tarts and chocolate eclairs!) I’ve been craving somewhat of a ‘lighter’ cuisine since coming back to Melbourne. Now I wouldn’t go as far as saying that I’m ‘detoxing’ (I detest the word) but I’ve definitely been leaning more towards salads lately and also making it a point to replace wine with water from time to time. :)
My favorite thing to cook at the moment is this version of ‘Salade Nicoise’. It’s not the most ‘authentic’ French recipe since it uses cooked vegetables (a big no-no for salade nicoise purists) but to be honest I really don’t care since it’s so damn delicious.
Of course, you could take my salad rebellion a step further and add whatever vegetables you have on hand to this salad mix.
Just don’t tell any Southern French person I said that, ok?
For the salad
♥ 1 can (approx 200g) of tuna in olive oil, drained and flaked
♥ 2 eggs
♥ 6 baby potatoes
♥ 100g greens beans
♥ 1/2 red onion, thinly sliced
♥ 200g of mesclun (or cos lettuce) salad leaves
♥ 1/3 cup black olives
♥ 2 tomatoes, cored and quartered
♥ 2 tbs chopped chives to garnish (or basil)
♥ 4 anchovy fillets (optional)
For the vinaigrette
♥ 1/4 cup extra virgin olive oil
♥ 1 clove of garlic, minced
♥ 1 tsp Dijon mustard
♥ 1 tsp lemon juice
♥ salt and pepper to taste
Yummy idea: use seared fresh tuna fillets instead of canned tuna.
♥ To make the dressing: whisk all of the ingredients into a small bowl. Set aside.
♥ Place the eggs into a small saucepan filled with cold water and bring to the boil over medium high heat. Once the water starts boiling, reduce the heat to low and cook the eggs for 5min. Remove the eggs and leave to cool completely. Once they’re cool, peel and slice them into approximately 1 cm slices.
♥ Whilst the eggs are cooling, rinse and refill your saucepan with water and add in the baby potatoes. Place over medium high heat and cook until tender (approx 5-7 min). Remove the potatoes with a slotted spoon and transfer them to a chopping board. Leave to cool and then slice each potato into approx 1 cm slices.
♥ Add the green beans to the boiling water and cook them for about 2min. Drain and rinse well under cold water (this will stop them from cooking further and help retain their crunch).
♥ To assemble the salad: line a salad bowl or large plate with the salad leaves and top with the tomatoes, red onion, beans, potatoes, anchovies, eggs, olives and tuna. Drizzle with vinaigrette and garnish with the chopped herbs.
♥ Serve immediately.