A French dish with an Italian twist: the Niçoise salad. There are different versions of this classic: with or without potatoes, often without green beans but with crunchy raw peppers, and then anchovies and black olives that are typical of the surroundings of the French city of Nice.
I really like potatoes and green beans in my nizzarda, and do not add anchovies. I also use Italian Taggia (or Taggiasche) olives, which are exactly the same as the Niçoise olives from the French Riviera, also called Cailletier, always an ingredient of this beautiful salad.
So this is my version of the insalata nizzarda, the name that is used for this dish in my country of birth. A Niçoise with my own personal touch.
This delicious salad is colorful and filling. Perfect as a pack-and-go lunch (for example when served in a mason jar as in my photos) but also very suitable for dinner. Add a few slices of crispy bread and you have a complete meal!
Boil the potatoes in the peel so that they absorb less water and remain firmer. You can also use boiled potato leftovers.
If you use organic potatoes, you can eat them unpeeled.
If you can’t find Taggia olives from Liguria, other firm black olives of your choice will do too (Kalamata, for example).
The dressing of my version is also different from the original one. You can use more basil and mix all ingredients with a blender to make a nice green dressing.
8 tbsp olive oil
2 tbsp lemon juice
1 tbsp honey
salt to taste
black pepper to taste
a sprig of basil, only the leaves
6 small boiled potatoes, unpeeled
2 handfuls of green/string beans
250 gr. tuna preserved in oil, coarsely crumbled
a few sprigs of basil, only the leaves
12-14 cherry tomatoes, halved
2 heads of mini Romaine lettuce (Little Gem), cut in pieces
16 Taggia olives
2 (soft) boiled eggs
salt and black pepper
ALSO NEEDED: two mason jars
First make the dressing by mixing all the ingredients in a small bowl. Leave to rest in the fridge for 10-15 minutes so that all the flavours blend together properly.
Peel the boiled potatoes and cut them into thick slices.
Blanch the green beans in boiling water with a bit of salt until al dente, then drain and immerse them in ice water to stop the cooking process and keep the beautiful green color.
Make layers of potato slices, green beans, tuna, tomatoes, basil leaves and lettuce.
Garnish with Taggia olives and a (soft) boiled egg, seasoned with salt and pepper.
Serve with the dressing.