You can read a thousand different recipes for Salad Nicoise and, while the authors may tweak or play around a bit, the basic ingredients remain the same: tuna, boiled potatoes, green beans, olives, and anchovies. And, while I love salad nicoise, I must admit that I rarely make it correctly at home. Somewhere along the way in my life I learned that boiled eggs and canned tuna make a great base for what I call “leftover salad”. Why?
Have leftover potatoes? Add boiled eggs, canned tuna, tomatoes if you have them, and anchovy dressing. I never bother with the lettuce.
Leftover cooked beets? Add boiled eggs, canned tuna, and a light vinaigrette. Voila!
Leftover broccoli? Add boiled eggs, canned tuna, and thinly sliced red onion.
I’m telling you. It works with so many combinations.
In fact, I’ve made so many variations of this salad that I sometimes forget the original. So it was fun this week to follow Dorie’s instructions (well, except for forgetting the tomatoes) and rediscover a true salad nicoise.
And now that we’ve checked off 3 years of French Fridays with Dorie, let me just say that I am looking forward to year 4. I have so much fun cooking along with my fellow Doristas and I can’t wait to see what the next year brings.