Sicilian Salade Niçoise

Sicilian Salade Niçoise

For the Potato Salad

2 1/2 lbs. white or red new potatoes or yukon gold potatoes

sea salt

1/2 medium onion, thinly sliced

1/3 – 1/2 C. extra-virgin olive oil

black pepper

For the Green Bean Salad

2 1/2 lbs. green beans

1 garlic clove, peeled and left whole

sea salt

1/4 C. white wine vinegar

extra-virgin olive oil

For the Egg Halves

6 large eggs

For the Tuna Salad

2 4 oz. cans chunk light tuna, packed in spring water

1 medium onion, finely chopped

grated zest and juice of 1 1/2 lemons

2/3 C. extra-virgin olive oil

black pepper

2 T. capers, rinsed and drained
Sea salt

For the Tomato Salad

6 ripe Roma tomatoes

sea salt

dried oregano

extra-virgin olive oil

For the Garnish

12 oz. can anchovies, packed in olive oil

large green olives

oil-cured black olives

Prepare the potato salad: Peel the potatoes, cut them into 1 1/2 -inch cubes and put them in a pot of lightly salted cold water over medium-high heat. Bring to a boil and cook until cooked through but still firm, about 15 minutes. Drain the potatoes and transfer to a large bowl. While they are still very hot, add the onion and toss. Pour in the oil and toss again. Taste for salt, adding more if necessary, and add several grindings of black pepper. As the potato salad cools, it will absorb the olive oil. Do not cover or refrigerate.

Prepare the green bean salad: Clean the green beans and snap off the ends. Place a steamer on the stove with the garlic in the water. When it comes to a boil, put the beans in the steamer basket. Steam the beans until tender, 8 to 12 minutes, depending on their thickness. Transfer to a platter. While they are still hot, season with salt and toss. Add the vinegar and toss again. Drizzle with oil, toss again and let cool at room temperature. Do not refrigerate.

Prepare the eggs: Put the eggs in a small pot, cover with cold water and cook for about 10 minutes after the water comes to a boil. Drain the eggs and run them under cold water to stop the cooking and loosen the shells, but do not peel the eggs until assembling the salad.

Prepare the tuna salad: Put the tuna in doubled cheesecloth. Twist and squeeze to remove all the water. Put the tuna in a bowl and mix in the oil and black pepper and then fold in the capers, taking care not to crush them. Taste for salt and add if necessary. The tuna salad may be refrigerated in a tightly sealed container.

Prepare the tomato salad: Just before you are ready to assemble the salad, cut the tomatoes lengthwise into quarters or sixths. Assemble the salad: Choose a platter large enough to hold everything. Place the potato salad at one end. Place the tomatoes in a layer next to the potato salad. Season them with salt and generously sprinkle with dried oregano. Drizzle with oil. Arrange the green bean salad in a pile beside the tomatoes, across the plate. Spoon the tuna onto the platter next to the beans. Peel the eggs and cut them in half lengthwise. Drape each half with an anchovy and a bit of the anchovy oil. Place the eggs and olives around the rim of the platter and serve.

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