When I was in high school, my boyfriend and I went to Manhattan to see some show or other, but before that, we went to a classic French bistro for lunch. I suppose I ordered onion soup, and he ordered something else, and when we done ordering the server, who was an older, very severe, motherly kind of French woman looked sternly at us an asked with more than a little “And what will you have first?”
“Nothing,” we replied, not really understanding the concept of appetizer (beyond that plate of cheese and stone-wheat crackers we sometimes saw at parties), suburban kids that we were. She pursed her lips and raised her eyebrows and seemed absolutely to judge us. But a few minutes later she returned with two perfectly composed plates of salad. “You will eat this first,” she said. “It is Salad Nicoise.” And we did, and we thanked her, and it was delicious, and we understood. Since then, I’ve always loved a good Nicoise (in the style of Nice), which is a classic composed salad: rather than tossing the lot of vegetables together, each is tossed separately and arranged artfully on the plate. Or if you’re a real purist, the vegetables (and sometimes tuna) are arragned artfully and just drizzled with the vinaigrette. A good composed salad is a meal in itself. The classic ingredients for a Nicoise will vary, but are selected from tomato, green beans, boiled egg, tuna, red pepper, maybe lettuce. Debate rages about whether or not the vegetables should be cooked. A purist will say all should be crudite.
Basically, all you need is the following vinaigrette recipe and whatever fresh (or leftover) produce you have on hand. You can add fresh tuna, canned tuna, the rest of that grilled pork tenderloin you have lying around, that sausage you didn’t eat (see above), steak…or not.
With apologies to the French and the purists, Salad “Nicoise” works beautifully for a family for the following reasons:
- On a busy night, you can whip up the dressing and toss it with whatever fresh vegetables you have around.
- You can use up leftover green beans, corn, and all manner of meats swiftly and
- The pretty plate makes it look like it’s not “leftover night” even though you know better
- It’s healthy
- It can be vegetarian or not
- You can use whatever you have on hand–whatever is seasonal, local, fresh around you
- You can cook or not cook, depending on your family’s taste
- Your picky eaters won’t complain about different food touching each other.
Just the dressing :
- 1/4 cup red-wine vinegar
- 2 1/2 tablespoons minced shallot
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
- Rounded 1/2 teaspoon anchovy paste
- 1 cup extra-virgin olive oil
- 1 1/2 teaspoons minced fresh thyme
- 1 1/2 tablespoons finely chopped fresh basil
Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.