It’s Spring and a woman’s fancy turns to……… Salads! That is what it turns to indeed. Light and bright just like Spring. So refreshing and delicious after the heavy stews and casseroles that sustained us through the winter. Lots of healthy protein to fill us up and loads of crunchy vegetables to keep it lighter.
A Nicoise Salad is just a fancy name for what is really a simple composed salad dish. Very easy to prepare and a delight to your eyes bursting with bright colored vegetables. I switched the basic recipe up just a bit because that’s what I do. Ha! Instead of the classic Green Beans, I used the first of the season Asparagus which I believe is only appropriate for this time of year. I also used crispy, crunchy hearts of Romaine in place of the soft Boston lettuce that most recipes call for. And I just had to add Spring Onions because in my humble opinion, no green salad should be without onions. Nicoise Olives are rarer than hens teeth in my part of the world so Kalamata Olives make a wonderful substitute. If I had fresh Green Peas they would have found a place on my plate too!
I brought cans of Italian Oil packed Tuna home with me from Italy which is pretty classic in this salad but no worries if that is not available in your world or out of your budget. Use the best quality Tuna you can afford but I do suggest Oil Packed in this dish as it truly adds a unique flavor not found in water packed. Anchovies? Your call on this one, but Dan stuck his nose up until he tasted them and then was hooked! You take just a tiny bit of Anchovy on your fork with a bite of Tuna and vegetable and it adds such a pop of flavor!
Top of your Nicoise Salad with a delightful herbed Vinaigrette recipe that I provide below and you are in for a fantastic taste bud experience that yells “Hello SPRING!”
Ready? Here’s what we’ll need!