Salad Nicoise is one of my all time favourite Summertime salads. Come to think about it, it’s pretty good in Wintertime too. I guess that’s why I decided to whip one up today.
Don’t be fooled by the photograph. It may look sunny and nice outside but I froze my butt off getting that photo.
Just after shooting the picture, it began to snow quite heavily and my salad was covered in white stuff by the time I got it indoors.
That’s just one of the negatives of food blogging. I’m not complaining though. There are a lot more positives than there are negatives.
How to get this salad nicoise recipe right…
Try to find the freshest tuna available. The steaks I used were sashimi grade so I almost hated to cook them at all. The flavour and texture of tuna that fresh is out of this world.
Obviously, it is also really important to use the freshest veggies you can get your hands on. Oh, and only use free range eggs. Barn eggs just won’t do.
I like to chill everything before serving including the plates and fork. Get you plates and forks in the freezer and you will notice the amazing results.
So then, here you go. This is really quite an easy salad, as salads go. Enjoy.
TIP: Never ever use canned tuna! It’s great in a sandwich but when preparing a salad nicoise, only fresh tuna steaks will do.
I hope you enjoy this salad nicoise recipe as much as my family and I do. If you do give it a try, don’t be a stranger! Leave a comment. I would love to hear from you.