Sylvie’s Salade Nicoise – The Best Summer Meal EVER!

A few years ago, we were lucky enough to have a French family move in next door.  It’s like we won the culinary and fine wine lottery!  She is an amazing chef, and he is an avid wine collector.  We instantly bonded, became fast friends, and have been eating, drinking, laughing, and furiously kissing cheeks (either 2, 3 or 4 times, depending on where you’re from) ever since!

They introduced us to authentic Salade Nicoise, something I had enjoyed at restaurants in the past, but never realized how wonderful and easy it is to prepare at home.  So, try this recipe the next time it’s hot and muggy outside.  You can prepare it in advance, while it’s still cool in the morning, and wow your guests for dinner.

You can make a single serving, or a large, colorful, summer platter full of light, healthy goodness. Bon Appetit!

Sylvie’s Salade Nicoise

The ingredients in this recipe are not measured, because it will depend on how many people you want to feed, and the proportions of each ingredient you prefer, so there’s a great deal of flexibility.

Some type of poached or grilled fish, which can be served chilled or room temperature (I prefer wild Alaskan salmon); seared ahi tuna or even canned tuna is the more traditional ingredient, but a lot of people are trying to avoid the mercury these days

Fresh, organic baby spinach leaves, washed and spun dry

Lightly steamed green beans (preferably haricot vert variety, thin and delicate; I buy mine at Costco)

Several boiled eggs, cut in half

Several medium sized tomatoes, quartered (Campari tomatoes are a nice size)

Canned, quartered artichokes; drained

Anchovy fillets

Assorted olives (especially if you can find nicoise olives)

Small and / or new potatoes, boiled, in the skin, and cut in half (I like to have fun with red, yellow, purple varieties)

Optional:  onions, and fresh peppers, sliced

Serve on the side:  homemade vinaigrette (or my favorite bottled brand, Garlic Expressions), mayo, a variety of high quality mustards

Freshly ground salt and pepper

***Some recipes call for tossing all the ingredients in a bowl with the dressing, but I much prefer the more elegant presentation of arranging all the ingredients on a platter, and guests can add their own vinaigrette.