When it’s too hot to cook as this week has been, I try to make a meal out of a salad. Salade nicoise is a great standby. There are several different ways to prepare it. In some quarters in France, there’s debate about whether it should include lettuce. One source claims that Nicoise salad never includes cooked vegetables.
For this version, I had lettuce on hand but no green beans or potatoes. I also omitted the traditional hard boiled eggs because I don’t care for them; I didn’t have anchovies on hand. I opted for lemon juice instead of red wine vinegar.
Combining olive oil and mayonaisse gives this a creamy texture that blends nicely with the lemon juice’s acidity.
Serve this with a loaf of good bread and butter and a chilled white wine, and you’re good to go.
1 large head of lettuce
1/2 red onion, chopped fine (or 3 shallots)
3 large tomatoes, chopped
3 cans albacore tuna in water, drained
3 tablespoons capers
2 tablespoons olives, pitted and chopped
1/8 cup mayonnaise
1/8 cup olive oil
juice of 1 large lemon
Drain the tuna fish. Combine with capers and lemon juice. Add olive oil, then mayonnaise. Stir all together thoroughly. Add remaining ingredients and toss. Simple? Yes. But in the summer, in a brutally hot kitchen, simple is appreciated.