{Salade Niçoise} Nice-Style Salad with Smashed Potatoes and Fried Capers

{Salade Niçoise} Nice-Style Salad with Smashed Potatoes and Fried Capers

Inspired by Nice, France

Adapted from Serious Eats

{Salade Niçoise} Nice-Style Salad with Smashed Potatoes and Fried Capers | http://saltandwind.com I know, it seems cliche but the first time I ever had Salade Niçoise was in the port of Nice. I was in high school on my first trip to France and...
Skill
Course
Cuisine
Ingredients
15
Hands-On Time
1 hour
Total Time
1 hour, 30 minutes
Yield
-
Servings
4 to 6
{Salade Niçoise} Nice-Style Salad with Smashed Potatoes and Fried Capers | http://saltandwind.com
Skill
Beginner
Course
Salad
Cuisine
French
Ingredients
15
Hands-On Time
1 hour
Total Time
1 hour, 30 minutes
Yield
-
Servings
4 to 6
Diet
Dairy-Free, Gluten-Free
{Salade Niçoise} Nice-Style Salad with Smashed Potatoes and Fried Capers | http://saltandwind.com

I know, it seems cliche but the first time I ever had Salade Niçoise was in the port of Nice. I was in high school on my first trip to France and was just swooning over everything I had. Adding tuna and egg to my salad seemed adult to me so I went for it. Truth is, it wasn't a very good example of this classic French salad. Suffice it to say, it was underwhelming. And that's way too often the case with this salad.

But, on my trip to Provence, I was blown away by how excellent the food was, including standbys like this classic salad from Nice. The version I liked most had loads of basil (I can never have too much basil) and fried capers so I have been recerating it ever since I got back. Taking a page from the very smart kids at Serious Eats, I also smashed and fried the potatoes and the result is this super classic salad that's just as chic as it is delicious.

Ingredients

  • 1 small shallot

    minced

  • 1 small garlic clove

    grated

  • 1 anchovy fillet

    minced

  • 1/4 cup red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Sea Salt and Freshly Ground Black Pepper
  • 8 ounces marble potatoes or other tiny potatoes
  • 8 ounces haricots vert
  • 2 hard-boiled large eggs

    peeled and quartered

  • 1 pint sweet 100s tomatoes or cherry tomatoes

    halved

  • 1 (8.5 ounce) can oil-packed tuna
  • 1/3 cup olives
  • 2 tablespoons drained capers
  • 20 fresh basil leaves
  • 4 handfuls spicy mixed greens

Instructions

For the Vinaigrette: Whisk together shallot, garlic, anchovies, and vinegar in a large bowl. Slowly drizzle in olive oil while whisking. Add some salt and pepper and whisk to combine. 

Tip

Vinaigrette will keep in the refrigerator for up to 2 weeks.

For the Salad: Cover potatoes with at least 2 inches of water in a large saucepan and bring to a oil. Lower heat to just barely below a simmer and cook until potatoes are easily pierced by a fork, about 15 minutes. Remove from heat, add a huge pinch of salt, let stand in cooking water until cooled slightly. Drain potatoes. If using right away, allow to cool to room temperature, then gently crush them. 

Heat olive oil in a large frying pan then cook the potatoes until golden brown, about 5 minutes total. Set aside and salt. Return pan to heat and add enough oil to coat the bottom of the pan. Heat over medium heat until oil shimmers then add the capers and fry until just crisp, about1 minute. Remove to a paper towel-line plate and set aside. 

Meanwhile, fill a large saucepan with water and season generously with salt. Fill a large bowl with ice water. Bring saucepan of water to a boil. Working in small batches, cook beans until tender-crisp, about 2 minutes. Transfer to ice bath to chill. Drain beans and pat dry; beans can be refrigerated overnight at this point. 

To serve the salad, arrange the greens, beans, potatoes, tomatoes, egg, olives, tuna, basil, and capers on a serving plate. Top with a pinch of salt and a drizzle of the dressing then serve, passing additional dressing along the side. 

Footnotes

This was sponsored by Viking River Cruises but all content, ideas, and words are our own. Thanks for supporting these sponsors who allow us to keep Salt & Wind up and running.

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/477-salade-nicoise-nice-style-salad-smashed-potatoes-and-fried-capers-recipe

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