Nothing says summer in the Mediteranean like a niçoise salad.
بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
A few days ago we, like many went to the beach for that one last swim before 'Back to School'. When at the beach, we usually want light and refreshening picnic that can easily be eaten ... without getting too much sand in our food and teeth. Fresh fruit, composed salad and one-hand sandwiches all fit the bill in my opinion.
One of my favorite beach salads is Salade Niçoise. Salad Niçoise (pronounced nee-suaz) is quintessential French composed salad. Sometimes it's also referred to as Salada Nissarda. Salade Niçoise hails from Nice, on the Mediterranean Sea. And is considered the culinary jewel of the county. It's present on the tables of homes and restaurants in the region, as well all five continents. It can be prepared in the summer and spring when the vegetables are at their peek of cripsy freshness. According to Wiki, "Salad Niçoise is a composed salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce." Many argue if the steamed green and potatoes are true to the original Niçoise. Niçoise salad is a full meal, a celebration of simple ingredients. It's a celebration of fresh vegetables, lightly dressed. A feast of the basics, simply prepared, pure and elemental in taste. rich in vitamins that goes well with a crusty baguette. A salad that reflects the bright, still life of summer.
While many of you health conscious people out there may be shaking your head due to the fact this recipe uses canned tuna and potatoes, Salade Niçoise is actually a very health meal. The ingredients offer a powerhouse of benefits .The eggs deliver all the essential nutrients, high in protein as well as plenty of healthy fat (important because tuna is quite lean). Tuna, of course, is one of the healthiest meats around, and all the different colors of vegetables round out the meal with a solid dose of vitamins, minerals, and antioxidants. The olives offer up anti-oxidant and anti-inflammatory benefits that helps the cardiovascular system, respiratory system, nervous system, musculoskeletal system, immune system, inflammatory system and digestive system…..so more or less all of the body. And finally the green beans a great source of folate, fibre and vitamin K.
I've used albacore tuna packed in water here, but if you like use one packed in olive oil. Drain the oil and use about 3 tablespoon (half of what the recipe calls for) in the dressing. You'll kill two birds with one stone: extra flavorful oil and less ingredients to buy/waste.