Salad Niçoise Variation


By Dane Feldman

Photo by Dane Feldman.

I used to be opposed to eating a salad as a meal. I felt it wasn’t filling enough, but I have since come to the realization that there’s a simple solution to that: add protein! This is a spin on an old favorite, the salad niçoise.

Prep time: 30-40 mins. Serves 2-3.

What you’ll need:
Butter lettuce
1 cucumber
Sweet hot red peppers
2-3 Campari tomatoes
3 eggs
Kalamata olives or black olives
1 can tuna
1 can chicken or salmon
Pre-cooked artichoke hearts
1/2 lemon

This salad requires a little more work than most as it requires a bunch of steps, but it’s definitely worthwhile. That being said, the measurements are pretty flexible and you can add or subtract anything you’d like.

Boil the eggs. While the eggs are boiling, start prepping the salad. Cover a large serving platter with washed lettuce. Chop the cucumber, tomatoes, and peppers and scatter over the lettuce. Add some artichoke hearts and olives.

Once the eggs are hard-boiled, shell and halve them. Line the halves around the edge of the salad. On a separate plate, empty out the cans of chicken/salmon/tuna. This is where the lemon comes into play. Slice the lemon and squeeze it over the meat for added flavor.

A traditional niçoise is served with a honey Dijon dressing. I would suggest making your own if you have the time.

What you’ll need:
1/3 white balsamic vinegar
2/3 canola oil
1 teaspoon of Penzey’s Italian dressing mix
1 tablespoon Trader Joe’s garlic aioli mustard

Mix it all together! Fortunately, making salad dressing is fairly easy. If you don’t have a Trader Joe’s nearby, any Dijon mustard will do. As for the Penzey’s Italian dressing mix, I’d highly recommend it. If not, you can find the ingredients here.

Most niçoise salads also include potatoes, scallions or onions, capers, and green beans, but this isn’t your typical niçoise! Salads are also a great way to end the week before the weekend drinking and binging rolls in yet again.