Happy Birthday, Julia Child! *plus* a Salade Niçoise Recipe

{Julia Child was born 101 years ago today.}

In honor of Julia's birthday, I decided to take out my copy of Mastering the Art of French Cooking and make something special.  

I've wanted to make a Salade Niçoise for such a long time.  Salade Niçoise originated in  Nice, France, and the traditional French recipe includes lettuce, tomatoes, green beans, tuna, anchovies, olives, and eggs.  I love how elegant it looks on a platter.  It can be served as an appetizer, but I think it's perfect as the main course for a summertime supper.  Although there are very many variations to the salad, I prefer the classic version.

SALADE NIÇOISE

VINAIGRETTE

1 T white wine vinegar
1T lemon juice
1/8 t salt
1/4 t dry mustard
6 T olive oil
Big pinch of pepper
Pinch of Herbs de Provence (dried herbs)


1. In a bowl, whisk the vinegar, lemon juice, salt, pepper, herbs, and mustard.

2. Whisk in the oil in a slow, steady stream; set aside.

SALAD

3 eggs
¾ pound green beans, trimmed
1 pound (about 10 to 12) small potatoes such as yellow creamers
4 medium tomatoes, cut into quarters or eighths
1 head of bibb or Boston lettuce, leaves separated
2 cans (6 or 7 ounces each) tuna in olive oil, drained
½ cup Niçoise olives
1 can or jar (2 ounces) anchovy fillets, drained ( left these out)
3 tablespoons chopped mixed herbs, such as tarragon, oregano, basil, or parsley (I only used basil)

1. Bring a large pot of water to a boil. Add the eggs and cook for 10 minutes. Transfer the eggs to a bowl of ice water. Crack the shells all over and remove a piece of shell. Let the eggs cool.

2. Salt the water. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.

3. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.

4. As soon as the potatoes are cool enough to handle, peel and slice thickly. Add ⅓ cup of the vinaigrette. With a rubber spatula, gently toss the warm potatoes with the dressing; set aside to cool. After the potatoes have cooled, you may toss with a little mayonnaise.  I used about 2T olive oil mayonnaise.

5. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them.

6. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.

7. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, olives, and anchovies. Spoon some of the remaining dressing over the salad and sprinkle with the herbs. Peel the eggs, pat them dry, and halve them. Garnish the platter with the eggs.  I also topped the salad with freshly ground black pepper.   Adapted from Mastering the Art of French Cooking.

Always use the best quality tuna available.

Julia Child makes a Salade Niçoise

Until next time...

Bon Appétit!

~Ricki Jill