I was wrong.
Preparing the salad took longer than I expected. All because of some lousy hard-boiled eggs.
As you can see by the photos, I used lettuce, boiled potatoes, and canned tuna. However, I skipped the anchovies and totally omitted the olives. (For the record, I bought olives for Stephen to put on his salad, but I didn't scatter them on top of the salad as suggested in Julia's recipe.)
Is my version traditional? Probably not. But it tasted damn good, so I'm not going to sweat it.
|Blanched Green Beans|
My food blogging has taught him patience.
In my version of Julia's Niçoise Salad, you'll find blanched green beans...
|Drained and Flaked Oil-Packed Tuna|
But that's not all!
|French Potato Salad|
- As with Julia's Coq au Vin recipe, I found it very helpful to use my digital kitchen scale when preparing the ingredients for the salad. If you don't already own a digital scale, then I highly recommend investing in one.
- If you want hard-boiled eggs that are easier to peel, then use eggs that are several days old. This is where I tripped up. The first eggs I boiled were the fresher eggs, and when I peeled them, I was left with hard-boiled eggs with unattractive little divots in them. Stephen said he'd eat them that way, but I wasn't going to settle for dimply eggs.
- I halved this recipe when preparing the salad since I was only cooking for the two of us. Because we were ravenous by the time we started eating, Stephen and I managed to polish off most of the salad before putting down our forks.
- Again, I omitted the anchovies and the olives from my preparation.
Niçoise SaladFor 6 to 8 servings
- 1 large head Boston lettuce, washed and dried
- 2 to 3 tablespoons Virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried
- 2/3 to 1 cup salad dressing, such as [an] Oil and Lemon Dressing..., or its garlic variation
- 3 to 4 fine ripe red tomatoes, peeled if you wish, and cored, quartered, and seasoned before serving
- 8 to 10 ounces oil-packed tuna, drained and flaked
- 1 quart French Potato Salad
- 8 hard-boiled eggs, halved lengthwise
- 1 can flat anchovy fillets packed in oil, opened and drained just before serving
- 1/2 cup black Niçoise-type olives
- 3 to 4 tablespoons capers
- 1/4 cup minced fresh parsley
- Shortly before serving, line a handsome, large and wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.
- Toss the beans in a mixing bowl with a little of the dressing and correct seasoning.
- Drizzle a spoonful or two of the dressing over the tomatoes.
- Season the tuna lightly with a spoonful or two of dressing.
- Place the potatoes in the center of the bowl or platter; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna.
- Ring the salad with the eggs, and curl an anchovy on top of each.
- Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.
For more in The JC100 Series of Julia Child Recipes, see:
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