My sister, Claire, makes the best salads, and for those of you who order salads and don’t actually make salads, this is actually kind of a feat. Tonight Claire riffed on classic salade niçoise, with an inspired California newcomer, the avocado. We used cherry tomatoes from our garden—and green beans, lettuces and eggs from our neighborhood farmer’s market. Also, in true California style, we gave the carbs a miss and skipped the potatoes. You’ll also note the absence of the namesake niçoise olives, mostly because Mr. Foodinista is not an olive fan, but they would’ve been great. Finally, what makes this recipe is Ortiz Spanish canned tuna in olive oil. Proportions are at your discretion, though personally I like a generous serving of tuna and egg.
Cherry tomatoes, halved
Haricots verts, blanched
Ortiz Spanish tuna in olive oil
Hard-boiled eggs, sliced
Salt & pepper, to taste
3 tablespoons extra-virgin olive oil
- 1 tablespoon Champagne vinegar
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
To make dressing, whisk together oil, vinegar, shallots, and mustard. Season with salt and pepper, to taste. Toss enough dressing with mixed greens to coat, reserving some dressing to toss with blanched green beans. Divide greens among plates. Top with canned tuna, dressed beans, sliced eggs, avocados, tomatoes and sprinkle with capers.
And if you have a glass of blanc de blancs Champagne handy to toast your sister, do that too.