Preparing Salad Nicoise is one of those labors of love. It takes a while to compile all the ingredients but it’s not difficult and the flavors are sublime. Tuna is often used as a center piece but is too often unavailable in your local fish market. Skinless and boneless Sardines are one of my favorite alternatives.
Sardines are almost always available and easy to find in your local grocery. They are inexpensive, low in calories. delicious and simple to prepare, and elegant in appearance on your plate. You may encounter some resistance to Sardines on the other hand which some people perceive as pedestrian in nature– that is too common place to serve friends for a Saturday afternoon brunch. Yet the truth is that simple and delicious meals are often the most appreciated. And sardines even in a can, are one of those tasty, hidden gems of the sea.
Nicoise Salad 2-4 servings
Ingredients
For the Dressing / Vinaigrette:
2 Cans sardines or 4 roasted fresh sardines with clear eyes and a briny scent of the sea.
1 garlic clove,minced
1 large shallot, minced
1/2 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoons red wine vinegar
½ tablespoon sherry wine vinegar
½ lemon, juiced
2 tablespoons fresh flat-leaf parsley,
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper, to taste
For the Salad:
4 small beets, trimmed, roasted and quartered
1 pound small new red potatoes, scrubbed and halved
4 large hard boiled eggs, each halved
½ pound haricots verts or French green beans, stems removed
1 pint cherry tomatoes, halved
1 cup black nicoise olives
¼ cup small caper berries 3 scallions, cut in 1 inch pieces on an angle
1 European cucumber, thinly sliced into rounds
6 large radishes, ends trimmed and sliced into thin rounds
1/2 bunch fresh chives, chopped
julienne 6 large basil leaves
Chop, rinse, dry and and combine 1/2 head each of romaine, Boston lettuce and radicchio
1/2 Fennel bulb, trim and cut into strips, top to bottom
fennel fronds 2 cans boneless and skinless Sea salt and freshly ground black pepper, to taste
Directions for Vinaigrette and Salad:
1. Combine all your dressing ingredients in a bowl and whisk until you reach an emulsion— where vinegars are suspended in fat like olive oil. Takes about 2-3 minutes. Leave out at room temperature
4. Wash the new red potatoes, cut in half and add to a medium size saucepan. Add water and a pinch of salt. Bring to a boil over medium heat for 12 minutes.
5. Remove the sardines from the container, drain the oil and carefully place on a plate. Or, roast the sardines that have been gutted and scaled for 3 minutes per side. Remove from oven and drizzle 1 tsp on each whole fish.
6. Next add the eggs to the boiling water for another 10 minutes.
7. Continue simmering the water while placing a steamer over the saucepan. Put the green beans or haricot verts in the steamer for 5 minutes.
8. Continue cooking the potatoes until tender but firm. Drain the hot water, remove the potatoes, green beans and eggs and rinse each item separately in the colander under cold water. Drain and chill in separate bowls in refrigerator. Finally chill the remaining vegetables —capers, olives, radishes and anchovies— on small plates or bowls.
9. Peel the shells off the eggs and allow them to cool. Cut them in half, and return to fridge to continue chilling.
10.. Wash and roast the whole beets— 40 – 45 minutes covered with aluminum foil until a knife can easily be inserted.
11.. Cut beets into quarters. Set aside and chill.
12. Using a large serving platter place chopped lettuce in the middle. Using a long spatula, carefully layer the sardines on top of the lettuce.
13. Arrange each ingredient in separate rows on the platter. Drizzle dressing over all ingredients including the sardines. Season with salt and pepper, tossing basil and scallions over the entire salad. Cut the lemon into quarters and distribute around the fish. Complete your design by placing the egg halves next to the lemons. Drizzle any remaining vinaigrette over the platter and serve.
There are several steps here but it’s worth the time and attention it takes. It looks great and it tastes even better. A cup of warm potato —leek soup is a nice starter. Chill the soup if it’s very warm outside. This changes the name of the soup to become vichyssoise. Lemon squares and espresso are complementary sweets for dessert. Enjoy.
Please contact me at www.zoxkitchen.com if you have any questions or comments. Thanks Alan