Just arriving at Nice airport to spend time in the South of France, my first stop was to pick up Niçoise olives (nee-SWAHZ). The Niçoise olive comes from France, specifically the region of Nice. They are a small purplish-brown to brown-black olive with a rich, nutty, mellow flavor, a key ingredient for Salad Niçoise.
I look forward to working with Chef Frederic (one of the best French chefs I know) in the South of France over the next couple of weeks and sharing his delectable recipes along with my added twists.
Directions
- Steam the new potatoes until tender; cool and cut into quarters. Blanch the haricots verts for 1–2 minutes and drain.
- Grill the tuna to your liking and cut into slices or chunks.
- Whisk together the dressing ingredients.
- Arrange the lettuce and arugula on a platter. Top with the tuna, eggs, haricots verts, red onion, cherry tomatoes, celery, olives, potatoes and anchovies (if using).
- Drizzle with the dressing and serve. See the Dressings category for alternative dressing choices.
℞ M.D. Notes
- A 3-ounce piece of ahi tuna provides nearly 25 grams of protein, about 45% of the recommended daily allowance of protein for an average adult. It also has a healthy dose of vitamin D.
- A 3-ounce serving of cooked ahi tuna is an excellent source of niacin, vitamin B12 and vitamin B6.
- Niçoise olives contain many vitamins and are especially high in vitamin E.