How to Make Salad Niçoise and Vinaigrette
A Mediterranean Classic Made Simple and Delicious
On a hot summer’s day (or eve), there’s something extra pleasant in sitting outside on your balcony, deck or backyard and enjoying a Mediterranean inspired salad that tastes as good as it is good for the body. Eric Akis, chef and author of Everyone Can Cook Weekday Meals is a whiz at simplifying family favourites and making them every day do-able.
In this Salad Niçoise recipe, Akis uses the pantry staple, canned tuna for his protein component (of course he also offers other options- see recipe below). A versatile ingredient that’s as good in a sandwich (pita and tortilla wrap even) and pasta as it is in this salad recipe. Akis says his recipe, “calls for a boiled egg, which you can prepare ahead of time. I simply cook an extra egg alongside the one I’m having for breakfast one morning and cool, peel and store it in the refrigerator until needed.” So grab a glass of your favourite white or rose, pull up a chair on the patio and enjoy OR pack it all up and have a picnic style lunch at the office (it helps break the lunchtime monotony!).
Salad Niçoise for One Recipe- courtesy of Eric Akis
Preparation time: 5 minutes
Cooking time: 10 minutes
Makes: 1 serving
- 1½ cups organic mixed salad greens or chopped lettuce 375 mL
- 1 4 oz (120 g) can chunk tuna, drained well and coarsely flaked
- 1 hard-boiled egg, quartered
- 4–5 green beans, blanched and sliced in 2-inch (5 cm) pieces
- 4 cherry tomatoes, halved
- 6 black olives
- 1–2 Tbsp homemade or store-bought vinaigrette salad dressing 15–25 mL
- Place the salad greens in a shallow container.
- Top with the tuna, egg, beans, cherry tomatoes and olives.
- Pack the salad dressing in a separate small container.
- Refrigerate both until lunchtime.
- Drizzle the salad with the dressing just before serving.
Eric’s Options: Substitute another type of seafood, such as salad shrimp or smoked salmon, for the tuna. Make the salad Greek-style by crumbling a little feta cheese on top.
What’s Vinaigrette? Answers from Eric Akis:
Traditionally, vinaigrette is a tangy mix of oil and vinegar in a ratio of three parts oil to one part vinegar. Depending on the tartness of the vinegar, this ratio can vary. For example, when using slightly sweet balsamic vinegar, less oil will be needed. Very acidic, everyday white vinegar may require more oil to balance its sharpness.
Lemon juice or other acidic liquids sometimes replace the vinegar. Herbs, garlic and spices are often added to enhance flavor, and Dijon mustard may be whisked in to help emulsify the oil and vinegar. With so many types of oil and vinegar available, you could make a different vinaigrette each day for weeks.
And if you're hankering for more, click here to read the chef's Maple Crunch Granola recipe- your mornings will never be the same again!
