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In the summer Kitchen: August

Salad Niçoise

A third installment of bakery inspired, minimal kitchen time meals that celebrate the season.

I had my first Niçoise while working for a caterer who revered the meal sized salad. (a trait I’ve carried on to this day) Done well and with high quality produce, this is simple cooking at its best. Made from just a few ingredients: good quality tuna, canned or fresh, jammy eggs, boiled new potatoes, blanched green beans, cherry tomatoes, olives, a sturdy leaf lettuce and herby vinaigrette, it is both light and satisfying at the same time.

I offer this, as I always do, as a jumping off point. Can you substitute things? Of course! Do I include quantities, proportions or instructions for how to blanch a green bean or boil a new potato? No, but I trust you to either figure these steps out, or consult the vast, highly opinionated world that exists on the other side of your screen to pick up the necessary tips. 

Procurements –

With an * means we sell it here!  

  • Tuna* – We sell tuna preserved in olive oil. For a fancier route, buy and then lightly sear fresh tuna.
  • Eggs* – A perfectly cooked egg is both beautiful and delicious. Starting with high quality pastured eggs such as what you’ll find for sale at the bakery is a must. Find my recommended method for preparing here.
  • New Potatoes* – We’ll get our first batch of freshly dug new potatoes this weekend. The wait is worth it.
  • Green Beans – Occasionally we’re able to get these in, but every farm stand in the area certainly has these.
  • Cherry Tomatoes* – We get a couple flats of these every Friday. Come quick before they all sell!
  • Olives* – I believe the Niçoise olive is the namesake of this salad, and while we don’t carry these, we do have excellent marinated mixed olives and brined kalamata’s
  • Lettuce* – The baby romaine salad mix that Emily and Jacob have been delivering every week are perfect for this salad. Sweet, crunchy and sturdy enough not to flatten and disappear under the weight of the substantial toppings.
  • Dressing  – Make this yourself, really, it’s quite easy and so worth it.
    • Good olive oil*
    • Apple cider vinegar* or white wine vinegar
    • a squeeze of lemon
    • dijon mustard*
    • a pinch of salt
    • a dab of something sweet, honey*, maple*, or old fashioned sugar, not too much.
    • the tiniest bit of crushed fresh garlic (totally optional, and don’t overdo it)
    • fresh herbs minced: tarragon, oregano, parsley, thyme or even rosemary. (but probably not all of these)

ENJOY!