I promised you salad to go with that dressing I made yesterday, and this is a doozie.
It’s Nicoise salad – totes French, and totes delish. Capers, potatoes, tuna, veggies…..we adored it. I made this a few weeks ago for Father’s day. We celebrated at lunch with my amazing father, and I had recently discovered a new French bakery that is RUN BY A FRENCH PERSON. Huge. Everything at that joint is delicious, so I mainly just wanted a reason to eat French bread.
Hence, a French salad.
For prep, I’m going to show you each of the components separately so it’s not confusing. All of these things could of course be done at the same time, and ALL of it can be done in advance – then you just assemble the salad when you’re ready to eat!
You will of course want to make a big batch of red wine vinaigrette and have it on hand.
Then, for the potatoes, I bake them, cool them, chop them, and dress them. Funny story about these potatoes: I baked 3 for 6 people, then while I was at church one of them got gone. I came home and thought my dad or sister had … eaten a whole potato? That didn’t seem right. Then, I asked my dad and he informed me that when HE had gotten into the kitchen two foil-wrapped potatoes were precariously close to the edge of the counter, and one piece of foil sans potato was on the floor. With the dogs. APPARENTLY one of them figured out that they could jump to the counter (they’re as tall as I am all stretched out), and nudged the potatoes to the edge. For rizzle. So, long story – 2 large potatoes ended up being plenty for 6 people, but 3 would have added more to the salad. Protect your starch, people.
ANYWAY. Wash the potatoes and prick them with a fork, then wrap them in foil. Bake them for 45 – 60 minutes at 400F until they’re fully cooked, then stick them still wrapped in the fridge. I did this two days in advance, but the day of would be fine. If you’re in a hurry, stick them in the freezer to help them cool faster.
For the green beans, bring 2 inches or so of water to a boil with 1 tablespoon of salt. Cut the green beans into 1 – 2- inch lengths, and boil them for one minute, then drain them and cool them. For the potatoes AND beans, it’s totes fine if they’re room temperature, warm, or cool from the fridge. Your choice!
Enjoy this, friends! This is such a great time of year for yummy salads.
- 1 head lettuce, your choice, washed and leaves torn.
- 1 cup fresh green beans, cut in half if long
- 3 large red-skinned potatoes, scrubbed
- 3 cans tuna, your choice
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon pepper
- juice of 1/2 lemon
- 1 tablespoon olive oil
- capers, pickled onions, and cornichons, optional, for serving
- 1/2 cup red wine vinaigrette, divided
- Wrap the potatoes individually in foil and bake for 45 mins - 1 hour until cooked through. Cool in the fridge or freezer until you can handle them, or do this in advance and leave them in the fridge overnight. Cut the potatoes into chunks, and toss with 3 tablespoons of dressing. Stir occasionally to help all the dressing absorb.
- For the beans, blanch in boiling salted water for 1 minute, then drain and let cool.
- Combine the tuna, lemon juice, dill, pepper, and olive oil.
- To assemble, arrange the lettuce on a large platter. Top with the potatoes, green beans, tuna, and sprinkle with capers.
- Serve with pickles and extra dressing, for drizzling.