Julia Childs Salad Nicoise Recipes

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JULIA CHILD'S SALAD NICOISE



Julia Child's Salad Nicoise image

Julia Child's Salad Nicoise recipe is filled with classic components olives, capers, and fresh vegetables all tossed with a simple vinaigrette.

Provided by Samantha Ferraro

Categories     Main Course     Salad

Time 25m

Number Of Ingredients 16

1 pound fresh green beans (ends trimmed and blanched)
1 head of red leaf lettuce (leaves removed, washed and dried well)
1 pint cherry tomatoes (cut in half)
6 ounces oil packed tuna (flaked)
4 hard-boiled eggs (halved lengthwise)
2-3 anchovy fillets
1/2 cup Kalamata olives or Nicoise olives (pitted and cut in half or chopped)
4 tablespoons capers
Flat leaf parsley (hard stems removed and chopped finely, for garnish)
3-4 Gold potatoes (cooked to fork tender)
Salt and pepper (to taste)
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/2 teaspoon dried tarragon (optional, or use fresh)
Salt and pepper (to taste)

Steps:

  • If you haven't yet, blanch, prep the green beans by blanching them. Bring a pot of water to a boil and boil green beans for 2 minutes, then immediately transfer to a bowl filled with ice water.
  • Remove green beans from water and set aside.
  • Whisk all of the dressing ingredients together in a bowl until blended and emulsified (or shake in a mason jar). Set aside while you prepare the rest of the salad.
  • Add potatoes to a cold pot of water and bring to a boil until just fork tender. Once done, remove and let cool enough to handle. Slice or quarter potatoes and toss with 2 tablespoons of vinaigrette and season with salt and pepper. Set aside.
  • Shortly before serving, line a large, wide salad bowl or platter with lettuce leaves and drizzle with some of the vinaigrette.
  • Toss the green beans with 1-2 tablespoons of vinaigrette and arrange on platter, along with the potato salad.
  • Drizzle a spoonful or two of the dressing over the tomatoes and tuna and arrange on platter.
  • Layer the rest of the salad ingredients around the platter, olives, capers, eggs and anchovies.
  • Drizzle the rest of the vinaigrette onto salad and garnish with finely chopped parsley.

Nutrition Facts : Calories 587 kcal, Carbohydrate 37 g, Protein 25 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 195 mg, Sodium 735 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 30 g, ServingSize 1 serving

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