Ingredients commonly used in niçoise-style cooking are juicy tomatoes, pungent olives, garlic, fresh herbs and, most important, fish, especially anchovies. A dish incorporating these ingredients is often referred to as à la niçoise ("as prepared in Nice"). This salad, which also includes tuna, hard-cooked eggs, green beans, bell peppers and red onions, is a classic example of niçoise-style cooking.
- 1/2 lb. fresh ahi or albacore tuna, cut into
- 3 cups extra-virgin olive oil
- 3 garlic cloves
- 1 bay leaf
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- Salt and freshly ground pepper, to taste
- 1/2 lb. haricots verts or green beans, trimmed,
blanched and cooled in ice water
- 1 red bell pepper, seeded, deribbed and
- 1/2 cup niçoise olives, pitted
- 1/2 pint cherry tomatoes, halved
- 2 medium potatoes, boiled and quartered
- 1/2 red onion, thinly sliced
- 2 bunches arugula, picked over
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 10 anchovy fillets
- 4 hard-cooked eggs, halved or quartered
In a large mixing bowl, combine the haricots verts, bell pepper, olives, tomatoes, potatoes, red onion, arugula, olive oil, vinegar, salt and pepper and toss to mix. Transfer the salad to a platter. Using a slotted spoon, remove the tuna from the oil and arrange over the salad. Garnish with the anchovy fillets and eggs. Serve immediately. Serves 4.
Pastis, New York City.