Julia Child's Salade Nicoise


SALADE NICOSIE

A recipe favorite from Julia Child's book,  "The Way To Cook".

Here are a few photo's of my salad preparations.. I kept pretty close to the original recipe, except for the anchovies. While "I" love anchovy's.. my youngest child freaked a little at the notion of scaly little fishes across her salad. Other than that.. it's pure Julia!! Definitely make this salad.. it has a few components that you can make ahead of time so that the recipe doesn't seem so daunting for a cooking newbie. 

Buon Appetito.. or as Julia would say, "Bon Appetit!"

Julia Child’s Salad Nicoise
Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. 
Ingredients
1 head of Boston Lettuce, large, washed and dried (I used Butter lettuce)
1 cup fresh green beans, trimmed, blanched
3 or 4 fine rip red tomatoes,quartered and seasoned before serving (I used cherry tomatoes)
8 to 10 ounces oil-packed tuna, drained and flaked
2 cups French potato salad (recipe follows)
4 hard-boiled eggs, halved lengthwise
2-3 flat anchovy filets packed in oil
1/2 cup black Nicoise-type olives
3 or 4 Tbs. capers
Olive oil for drizzling
Salt and pepper, to taste

French Potato Salad
5-6 white potatoes, cooked to fork tender
1-2 Tb olive oil
1 Tb white wine vinegar
Salt and pepper, to taste
Flat leaf parsley, chopped

Instructions
Shortly before serving, line a large, wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.
Toss the green beans in a mixing bowl with a little olive oil and salt.
Drizzle a spoonful or two of the dressing over the tomatoes.
Season the tuna lightly with a spoonful or two of dressing.
Place the potatoes in the center of the bowl or platter; mound the beans, the tomatoes and tuna.
Ring the salad with the eggs and anchovy.
Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.

French Potato Salad:
Boil potatoes to fork tender.
Allow to cool for a few minutes and slice potatoes. Dress with drizzle of olive oil, salt, pepper, 
1 Tb white wine vinegar and chopped parsley.









7 comments:

Sarah {Ozarks Fare Grounds} said...

Laurie, this looks amazing and fresh! Wonderful photos.

Toni said...

That salad looks so yummy! I love Julia Child, I can't wait to read the new biography just out about her, The Amazing Life of Julia Child.

Toni said...

Oops! I had to come back because I got the book title wrong :/ it's, "Dearie, The remarkable Life of Julia Child. "

Sabrina said...

Looks really tasty Laurie, love what you've done - so beautifully lit and presented!

Caroline said...

Oh wow...Julia would be proud of these photos! Beautiful tribute!

Jenny @ BAKE said...

beautiful photos! this salad looks divine and it was a really lovely tribute to a wonderful lady

Jenn @leftoverqueen said...

One of my favorite salads of all time! Just look at all those goodies! :) Great tribute to the lovely Julia as well.