French Riviera Salad

Suzy Rhodes Thu, 03/05/2015 - 12:00
France
French Riviera Salad

If you ever find yourself in the French Riviera, ordering a salad would look something like this. Olive oil is the key to Niçoise cuisine, there are no heavy salad dressings like you would find in Northern France. Salad niçoise is synonymous with a French Riviera summer; this classic French salad consists of boiled eggs, potatoes and tuna.  The niçois olives and other light vegetables are all part of the French Riviera Salad, it’s a local, fresh and light cuisine – where do you think the Mediterranean diet came from?  So delicious!

 

 

 

 

 

 

 

 

 

Serves two people

 


 

Summary

Yield
Servings
SourceJulia Childs recipe from pbs.org
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
________________

Ingredients

4  
new potatoes
2  
Eggs
2 T
lemon juice
1 T
dijon mustard
4 T
extra virgin olive oil
1⁄4 t
Salt
10 oz
fresh salad greens
4  
cherry tomatoes
1 c
frozen peas (thawed)
1⁄4 c
Kalamata Olives
6 oz
chunk light tuna (drained)
1⁄4 c
crumbled blue cheese

Instructions

1. Boil the eggs to make hard boiled eggs. Boil the potatoes for about 15 minutes in salted water until they are fork tender. Drain, let cool and peel off the skin
2. Make the dressing by whisking together the lemon juice, mustard, oil and salt. Once potatoes have cooled toss them with 1 tablespoon of the dressing and some parsley
3. Assemble the salad starting with the greens then add layers of the remaining ingredients
4. Serve with salad dressing