We were on vacation in Nice around this time last year, and I think I ate a nicoise salad for lunch every day of that trip. Or as Jack has coined it… the “Nizzan” salad, because the Italians call Nice “Nizza” (pronounced like pizza).
We learned this as were running through the Rome airport (we are always running)… the airport desk workers were yelling out “Nizza! Nizza! last call for Nizza!” So that’s what we call it now. The city and the salad.
This is one of my favorite main course salads because it’s so filling yet light and healthy. Feel free to add tuna here, or leave it out as I did in this vegetarian version.
I prefer crispy potatoes to traditional boiled potatoes, so I roasted mine in the oven with garlic and olive oil. You’ll also notice the absence of olives here… Jack and I both hate olives, but by all means include them if you like them.
I have a big bunch of dill growing in my garden so I mixed that into my dijon dressing. And, well, what goes better with mustard in a summery dish than dill?
serves 2 as a main, 4 as a side
2 medium sized red potatoes, chopped into 1-inch pieces
1 tablespoon olive oil
1 clove garlic, minced
pinches of salt & pepper
1/2 shallot, finely chopped
1 tablespoon dijon mustard
3 tablespoons fresh squeezed lemon juice (about 1/2 a medium lemon)
1/4 cup olive oil
2 tablespoons chopped parsley
2 tablespoons chopped dill
salt & pepper to taste
3 cups mixed baby salad greens
1 cup green beans, blanched and chopped
1/2 cup chickpeas, rinsed and drained
1/2 cup cherry tomatoes, sliced
2 hard boiled eggs, sliced
6 gherkin pickles
2 tablespoons capers, rinsed
Preheat oven to 450 degrees.
Arrange chopped potatoes on a baking sheet. Drizzle with olive oil and toss with garlic, salt and pepper. Roast in the oven for 20 minutes or until golden brown and crunchy on the edges.
Whisk salad dressing ingredients together and set aside.
Assemble the rest of the salad components and serve dressing on the side. Or toss salad greens together with the dressing, green beans, chickpeas, and potatoes, tomatoes and then top salad with eggs, gherkins and capers.