Salad Nicoise a colorful alternative to cobb salad
This classic Provençal salad is said to originate in Nice, France. Many modern Nicoise-style salads include fresh grilled ahi tuna, but I prefer the imported canned variety packed in oil for a more traditional recipe.
Look for small, bright green beans for sweet tender flavor. You can also use fingerling potatoes and just cut them into thin strips. I prefer hard-boiled eggs to have a bright yellow center that offsets the other colors in the salad. The best method is to bring the eggs to a boil and then turn off the heat, cover them for 9 minutes. Cool and peel.
Nicoise olives add a briny meatiness to this zesty vegetable and tuna mixture. A classic Nicoise salad always include some anchovies, so feel free to add them if your group likes them. I am fond of the Spanish white anchovies that come refrigerated and are milder and sweeter than their canned cousins.
© DIANE ROSSEN WORTHINGTON