The Salad Nicoise is a gorgeous combination of texture, flavour, and color. Born in Nice, this French dish was introduced to me when I worked as a server. One of my favourite chef buddies made an incredible version of this and true to form, she’s not sharing her secrets with me. I can’t blame her. I have done my best to replicate it from memory. Throwing in my own tastes and preferences along the way to make it my own.
Julia Child also introduced the Salad Nicoise as a famous home chefs staple salad. I am pretty sure my mom made it a few times during my childhood if memory serves correct. Chances are my fussy little pallett didn’t give it a go then. If only I had known what I was missing…
Over the years I have grown extremely fond of this dish. Selfishly because it utilizes all of my lovely urban garden veggies. From string beans and tomatoes, to asparagus and potatoes, this salad is a meal. Not a light little dish but rather a filling, satisfying serving of protein. My husband loves it, as do my clients. It is a mid-day meal that carries you easily through until the dinner bell rings. And fresh. Well you really can’t get fresher in my opinion.
I use Ahi tuna and a fried egg in my version. You can use any tuna you want and hard boil the egg if preferred.. Many people use canned tuna and it is lovely. I just like to kick it up and notch and go raw. Experiment with this recipe. Make it yours. That is what cooking is all about.