This classic French salad gets its name from the variety of ingredients used by chefs in the city of Nice, France. You can savor our region’s flavor by using locally grown organic ingredients like green beans, potatoes, garlic and red onion from our friends at Rent’s Due Ranch in Stanwood, Wash.
- 2 cloves garlic, minced Add to list
- 2 lemons, juiced Add to list
- 1/2 cup extra virgin olive oil Add to list
- 6 cups mixed salad greens Add to list
- 4 small red potatoes, quartered and cooked until tender Add to list
- 1 pound green beans, steamed and cooled Add to list
- 2 small red onions, minced Add to list
- 4 Roma tomatoes, quartered Add to list
- 1/2 pound canned or cooked tuna chunks, chilled (see note) Add to list
- 2 hard-cooked eggs, chilled and sliced Add to list
- 1/2 cup Niçoise or black olives Add to list
- 2 to 3 tablespoons capers Add to list
Whisk dressing ingredients together.
Arrange fresh salad greens as a base on a large, deep platter. Place cooked potatoes and green beans on top. Add remaining vegetables in several piles, varying colors and textures as you go.
Finish the platter by layering on tuna, eggs and olives. Sprinkle with capers and drizzle with dressing.
You may use other firm white fish such as halibut, or cooked and shredded chicken breast instead of tuna.
Source: Sound Consumer September 2005