Many summers ago as I was taking in the Toronto International Film Festival with a good friend, I had the pleasure of eating Salad Nicoise for lunch at a popular Yorkville bistro. Since then I’ve thought of attempting to make this perfect summer salad but never got around to making it until yesterday. Recently, my husband declared that he wanted to eat better for his health which means eating more fish and less red meat, while reducing his intake of simple carbs and loading up on fresh vegetables. With this in mind I decided to try my hand at this popular French dish. To our delight it was a big hit. My husband ate three plates and even drank the remaining dressing from the serving bowl…it was that good. Here’s how I made my Salad Nicoise.
1/2 lbs mini potatoes
3 tbsp olive oil
1 lbs green beans
1/2 pint cherry tomatoes, halved
1 cup quartered artichokes
1 cup kalamata olives
2 cans of good quality tuna
1 tbsp apple cider vinegar
1 tsp mustard seed
1 tsp mint
1 tsp oregano
1 tsp basil
2 garlic cloves minced
1. Preheat oven to 425 F. Line a baking sheet with parchment paper for easy clean up and place the seasoned potato to roast for 30 minutes. To season potatoes toss them lightly with 2 tbsp of olive oil and sprinkle with salt.
2. Meanwhile steam green beans for 8 minutes and then place in a serving bowl to cool down.
3. In the same bowl add the remaining olive oil and minced garlic to the green beans. Toss lightly to coat.
4. Next the artichokes, tomatoes and olives. Toss again and set aside. By the time the potatoes are finished cooking the green beans and other vegetables will have time to marinade before adding the potatoes.
5. Last add the potatoes followed by the tuna. A good way to season the tuna before adding it to the salad is to place it in a separate mixing bowl and pour over the dressing; apple cider vinegar, mustard seed, mint, oregano and basil.