At The Market | Niçoise Salad

Let’s face it, it’s way too hot to turn the oven on right now. New York is going through a major heat spell and the thought of sweltering in the kitchen doesn’t sound all that appealing. That’s where salads—salads of every variety!—come into the fray. I love a Niçoise salad especially this time of year when you can get almost all of the ingredients at the local market. There are a few iterations of this dish, but I tend to stick with slender, crunchy beans, new potatoes, oil packed tuna and a tangy Dijon vinaigrette. How do you Niçoise? Do share!

Niçoise Salad

1/2 pound green beans, ends removed

7 to 8 red potatoes

One can white tuna, packed in water or oil

1/4 cup Kalimata olives

One Kirby cucumber, cut into pieces

Leafy lettuce, 4 to 5 pierces

Dressing

1/4 cup extra virgin olive oil

1 tablespoon Dijon mustard

1/2 tablespoon lemon juice

Salt and pepper to taste

Directions: Fill a medium-sized Dutch oven with water. Add a generous amount of salt and add potatoes, bring to a boil and cook until potatoes can be easily pierced with a knife. Using a slotted spoon or a small strainer, carefully remove potatoes and put into a bowl to cool. Keep the water boiling so you can cook the beans, but first fill a medium bowl with ice cubes and water, set aside. Add green beans to boiling water and cook for three to four minutes until bright green. Drain and place into ice bath.

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