Nicoise Salad with a Lemon Peppercorn Vinaigrette
This classic salad brings a fresh crunch of vegetables, paired with hearty protein, for a delicious and filling meal! Drizzled with salty capers and lemony dressing, the zing is sure to brighten up any day!
Back to its roots. When thinking about classic salads, its ‘nice’ to have an understanding of the origin behind the salad, to embrace those base ingredients. In the late 1800’s in the French Riviera town of Nice, the nicoise salad was born. The primary motivation behind the ingredients was to showcase the large amounts of fresh vegetables regionally grown, and while there are the basic ingredients you will typically find (beans, egg, olives, tomatoes), often there are other raw vegetables added in as the seasons change, such as carrots or peppers. In this take on the tradition, I would suggest using what you have available, and embracing the dressing as a tool to hold it all together, rather than being too worried about which vegetables are being used. The crunch is a nice alternative to the salad bar croutons and a whole lot healthier!
Salt-n-Pepa in the house! Salt. It can be magical if used correctly, and one of the first ways to ruin a dish if not. What I love about this salad is how much salt is brought forth naturally by the ingredients themselves, easing the need for added salt in your dressing. I’m not quite brave enough to venture into anchovy land, but if you are, that is another common ingredient in the nicoise salad that would also bring salt to the party. Because so much of this salad is raw, having a pop of salt gives a cohesive feel that brings everything together, combining the capers, olives, lemon tang, and hint of mustard for that refreshing feel. If you are not worried about the lingering aftermath, the dressing is fantastic with a clove of fresh garlic added in!
What are your favorite hearty salads? I love a salad as a meal, not just a side dish!
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Nicoise Salad with a Lemon Peppercorn Vinaigrette
Equipment
- Kitchen knife
- Small mixing bowl
- Egg Slicer (optional)
Ingredients
- 2 large Handfuls Mixed Greens
- 1/4 cup Kalamata or Mixed Olives
- 1 large Radish
- 1 bunch Fresh Green Beans (about 8)
- 1 medium Hard Boiled Egg
- 1/2 sliced Avocado
- 1/2 can Tuna (preferably in water not oil)
- 1/2 cup Cherry Tomatoes
- 1 tbsp Capers
- 1/2 tsp Dijon Mustard
- 1 fresh Lemon
- 2 tbsp Olive Oil
- 1/2 tsp Crushed Peppercorns (or coarse black pepper)
- 1 sprig Fresh Chive (optional)
- Salt to taste
- 1 small Clove of Garlic (optional)
Instructions
- In mixing bowl, combine juice of half of the lemon, olive oil, dijon mustard, peppercorn, salt, garlic and chives, if using. Mix well and set aside.
- On plate, assemble mixed greens. Top with sliced vegetables (have fun with the presentation!).
- Add tuna on top and sprinkle with capers. Drizzle the dressing over the salad and serve with wedges of the remaining lemon. Enjoy!
