Skip to main content

Salade Nicoise Recipe-the real deal

personal chef fort lauderdale

personal chef fort lauderdaleWe often put our own spin on recipes.  That is what makes them our own. It is often said that recipes are like road maps.  You should use them the first few times then feel free to improvise and take a detour.  At least that is what we always tell our students. How ever, classics are classics for a reason.  You will find different versions of the Salade Nicoise even in Nice. Different families will have their on version and depending on availability of ingredients some may use one vegetable rather than another.  According to Jacques Médecin in his book Cuisine Niçoise there are certain rules that MUST be followed, one is you either use tinned oil packed tuna or anchovies, not both. I must admit that I have found chefs in Nice that do use both and the locals do not seem to mind. The second rule of thumb is no cooked vegetables are to be added. There go the green beans and potatoes so often include.  Boiled eggs are fine. In all honesty I use both in my Salade Saumonée de Nicoise, but then again I used salmon, not tuna AND anchovies. Because Nice has only been been part of France since 1860 much Nicoise cooking is simple and not overly saucy.  In the classic salad no vinaigrette is used (especially one with Dijon type mustard), just a good fruity olive oil with fresh herbs and a sprinkle of sea salt and pepper. You can use regular lettuce, but most common is a mesclun.  Mesclun always has a mixture of five (5) different leaves and  may include mâche, lettuce, chicory, arugula, escarole and radicchio or even baby spinach, purslane and dandelion.

We could not find any baby artichokes or fava beans in our part of South Florida, we did find frozen edamame, so that is what we used.

You can make one large salad or compose them individually. In either case try to sketch out what is going where.  It makes it much easier.

personal chef fort lauderdale

Serves 4   

4 large, ripe tomatoes
2 clove garlic, peeled and halved
2 small cucumber, peeled, seeded, and sliced
4 spring onions, or 1 small red onion, peeled and thinly sliced
1 cup/180g peeled fava beans or baby artichoke (you don’t need to cook them)
2/3 cup/110g small black olives, preferably Niçoise olives, unpitted
1 green or red bell pepper cut into either thin strips or medium dice
1 head of lettuce, torn or shredded (we like Boston or Bibb)
4 boiled eggs, peeled and cut either into 4 wedges each or in half
6 tablespoons/90ml extra virgin olive oil
Small handful chopped fresh basil  
Small handful chopped flat-leaf parsley
freshly ground black pepper
8 anchovy fillets or a 6 ounce (180g) tin of  oil packed tuna

Rub the clove of garlic all over the insides of a wooden salad bowl, or if making individual salads, you can crush the clove and let it flavour the oil. Cut the tomatoes into wedges and put them in a colander. Sprinkle them with salt, and let them drain for a few minutes while you arrange the salad. Place lettuce in a bowl or individual chilled plates.  Arrange the cucumber, onions, fava beans, olives, peppers and tomatoes on the lettuce. Mix the olive oil with the herbs and a bit of salt and pepper. Add the tomatoes to the bowl or plates. If using tuna drain and toss with herbed oil. Arrange on salad. Place the eggs on top of the salad and drape one anchovy fillet over each piece. Drizzle the salad with the herbed and seasoned olive oil.  

personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach | 954-367-YADA (9232)

Popular posts from this blog

16 Best Benefits Of Corn (Bhutta) For Skin, Hair And Health

Corn, also known as maize or our good old ( Bhutta/Makkai/Challi ) in Hindi, ‘ Mokka Jonnalu ‘ in Telugu, ‘ Makkacholam ‘ in Tamil, ‘ Cholam ‘ in Malayalam, ‘ Musukina Jol a’ in Kannada, ‘ Makkai ‘ in Gujarati, ‘ Makai ‘ in Marathi and Punjabi and ‘ Butta ‘ in Bengali. Corn is a large grain plant which is said to have originated in Mexico and Central America. Though viewed as a vegetable, it is actually a food grain. The leafy stalk of the plant produces ears, which contain the grains known as kernels. For every kernel on the cob, there is a strand of silk. The white and yellow kernels are most popular, but today, corn is available in red, brown, blue and purple also. The white and yellow hybrids are known as butter and sugar corn which contain both kinds of kernels. This cereal is known for its pleasant taste and its versatility. Baby corn is available in cans or jars in the supermarkets and is used in Asian cooking. This grain is generally available in summer and can be

The History of Aluminum Foil: Just Don't Call it Tin Foil

Gerard Paul  September 11th, 2020  Cookware ,   Grilling & Outdoors   Aluminum foil – sometimes incorrectly called  tin foil  – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little  dull  at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives.  Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of  metal foil  or  metal leaf  composed of an  aluminum alloy  containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended application.  Just some of those applications include: Manufacturing thermal in

Strawberry Cream Pie {Easy & No-Bake} Recipe

  This Strawberry Cream Pie. Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! Strawberry Cream Pie 1 (9-inch) graham cracker pie crust (pre made is okay) 1 container (16 oz.) fresh (or frozen) strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups whipped cream or whipped topping, divided Additional sliced strawberries for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the C