salad niçoise {ffwd}

Salad Nicoise

Three years ago, the first Friday of October 2010, I joined French Fridays with Dorie for its inaugural post, Gougeres. There is no way that I could have know where that journey would take me. Over the past three years, I’ve improved my cooking skills, discovered many new favorite recipes, and introduced them into my kitchen’s repertoire. Most importantly, I’ve made new friends from around the world who share my passion for food and cooking. Two weeks ago, I had the great pleasure of meeting about a dozen of them, along with Dorie Greenspan, at IFBC in Seattle.

Today, the first Friday of October 2013, marks the start of Year #4 that this group continues to cook our way through Dorie Greenspan’s book Around My French Table. To mark the occasion, this week’s choice is the classic Salad Niçoise.

Salad Niçoise is overflowing with Mediterranean flavors. I’ve made different versions of this salad over the years, and it never disappoints. Dorie’s version is no exception. In this version, you start with a bed of soft lettuce and shallots tossed with some vinaigrette. Next, you practice your artistic skills and arrange tuna, tomatoes, green beans, potatoes, and hard-boiled eggs on top. Sliced olives (Kalamata, for me) and capers are scattered on top, the eggs are decorated with anchovy fillets, more vinaigrette is poured, and everything gets a sprinkle of fresh parsley.

The various parts of this make it a little time-consuming to make, but if you plan ahead, mixing the dressing and cooking the beans, eggs, and potatoes a day or two ahead, the final assembly is a snap.

The presentation is impressive, and the flavor is too. The salad makes a hearty meal. I served it for dinner accompanied only by a loaf of bread. We didn’t finish the half-recipe I made for dinner, but it held up for a lunch of leftovers the next day.

It made me happy to realize that except for the green beans (which just ended last week), all the vegetables came from my farm share. That said, this salad would be delicious any time of year, whenever a dose of Southern French sunshine is required.

Happy Anniversary to my fellow Doristas! I’m raising a glass to toast you all to kick off the next year of French Fridays.

To read about the other Doristas’ Salads Niçoise, find their links here.

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Posted on 4 October 2013, in French Fridays with Dorie, Summer CSA and tagged , , , . Bookmark the permalink. 16 Comments.

  1. What a fun journey it’s been! Here’s to the next 2 (?)

  2. Cheers! here’s to year four!
    (and yes, you are serene – I think it is the glass half full approach you choose to take :-) )

  3. Happy 3rd Anniversary! I only just joined but I am looking forward to my time at FFwD!

  4. Fantastic looking salad! What a great three years so far!

  5. Awesome that so much of your salad came from your farm share! I’m sure that made it even tastier! I didn’t start with the inaugural recipe but started in November. I wonder how many there are still cooking since the very beginning. It has been quite the learning experience hasn’t it? Thank you for all you do to keep us on track!

  6. I wish I was part of this group from the start. But 4 years ago, I barely knew what a blog was. So glad I found you guys. I can’t get over how much I’ve learned about French cooking and how much this cookbook has sharpened my cooking skills. Thank you Betsy so much for being part of putting this together.

  7. Happy year four! This was such a great salad, wasn’t it? I could eat this anytime.

  8. year four is going to be just that much better!! ;) a toast to you as well, dear Dorista! Have a great weekend!

  9. I am impressed that you grew all of your own veg. I live in an apartment and I am not very good with plants, but I have started with some herbs recently – so far, so good.

  10. Betsy, your salad looks so perfect lined up in order. I just sprinkled everything around
    and hope it turns out well. Wegman’s is a great store to just wander thru, everything is
    so appealing. Have a wonderful weekend.

  11. Happy Dorie-versary! I’m especially amazed at the people who have been with the group from the very start and have stuck to it. You are our MVPs :-)

    How lucky that your veggies came from the CSA/farm share! That must have made this great salad taste even better.

  12. Oh, Betsy, that looks so pretty…..good enough to eat. It’s even better that it came from your farm share. That’s definitely eating locally. I also made 1/2 of the recipe and just finished it up today. I did exactly as you suggested and just made things ahead and then threw everything together. It was quite simple and delicious.

  13. Happy Dorie-versary! I love that! I didn’t start with the first recipe…I started in the third week. It has been quite a journey. Meeting you and the other Doristas was absolutely the highlight of my Seattle weekend. You truly impressed me with your lovely personality! I’m sorry I won’t be home when you come to NJ, but we will get together when I get back. I also, thank you for all the time you put into this group to make it so rewarding!
    Oh…and your salad looks great. This one was a winner for sure!

  14. A toast to you, too, Betsy! Looking forward to cooking along with you this coming year :) Your salad looks terrific.

  15. Betsy, what a wonderfully written tribute, dear friend! I am so grateful to ab able to cook along with such kind and talented fellow Doristas!
    Your salad looks absolutely fabulous and it is a joy to read that you really like this classic French salad as much as we do!
    Have a great week!

  16. What a pretty salad. I like the organized rows. I need to get better at planning ahead when I make salads, especially on weeknights.

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