I’ve never been very excited by the concept of Nicoise salad; cold eggs and tuna don’t rate very high on my list of happy mealtime combinations.
But when it’s prepared carefully – with free range eggs, veggies from the garden and farmers market, sustainably farmed tuna and by my favourite Brazilian-Swiss-French host mum, then it gets a big old thumbs up.
And here’s how she makes it in a very simplified illustrated form because it really isn’t a complicated dish. The quantities of each ingredient and the presentation is up to you. We ate it as a big mixed salad with rice on the side while escaping the bloody hot sun after a morning building a potting shed. But I have seen some beautifully presented platter style Nicoise salads, the side of rice is very un-French (but soaks up the dressing, is tasty and gives you afternoon energy) and the potting shed is of course optional. So it’s really a matter of letting you inner francophile free to create the plate (a green bean Eiffel Tower? Yes!).
And as we all appreciate a good French pronunciation by unqualified Australians, this salad now has a new name “so this is a Nice-As salad?” Yep I think we’ve nailed it, Nicoise is nice as.
Bon appetit legends!