This old favorite has made several recent appearances on our menu.
About 15 years ago when we lived in New Jersey, our friends Max and Jamie introduced us to Nicoise salad (pronounced Knee-Swah). I remember Jamie telling us that it was kind of a “poor man’s meal” in France when she was studying abroad, and that she and her friends ate it often because as students they pretty much fit into that income bracket.
Poor man or not, we loved this salad, and for the longest time we had it often. It reminded me of the Italian Antipasto salad that we have on big holidays because it has a few of the same items on it, but yet it’s very different.
Then, it seemed like we didn’t have it at all for months and months and months. I guess we just kind of forgot about it! I recently remembered it when I came across another version of it somewhere, and we’ve since had it several times.
The thing I like about it as a meal option is that it’s got many components to it, so you can pick and choose what you do or do not like and leave the rest on the platter. I like every part of it, but my kids each have at least one part they don’t like.
And, being that it’s Lent, this makes a great, meatless meal for those who do not eat meat on Fridays.
Traditionally, at least as we know it, the components to the salad are:
Boiled string beans
Hard boiled eggs
Quartered, boiled red skinned potatoes (*see note below)
Black olives
Tuna
There’s a dressing that you toss on the green beans and potatoes before adding the eggs and olives on the top, and then you can add more dressing to the rest as you like.
This time we grilled the tofu on the countertop griddle, but in the past we have used a frying pan.
*Recently however, we have changed out the potatoes and subbed in sauteed tofu. The reason is two-fold: the first is that my kids don’t eat potatoes hardly ever, so this was not a popular item in the salad. I don’t know why, and it still shocks me that they don’t like potatoes hardly at all, especially since I love them. The second reason is that we’ve been doing our very best to stay as far away from carbs as possible, and white potatoes aren’t the greatest for you. On the flip side, they love the tofu. It made me wonder the other day why we didn’t try tofu sooner, since they all love it. (Except Alex. Shocker.)
I’ve found tofu to be like a cameleon, in that it takes on the flavors of whatever you cook it with. That makes it very adaptable and very delicious. When you cook it til it’s crispy, it’s like eating homefries, but healthier.
See, I’m all about potatoes.
So anyway, the photo at the top is the salad with tofu instead of potatoes. You can try it out either way, or try it both ways and see which one you prefer! It’s really a very good-for-you type of meal and it’s light, especially with the tofu. On a day when you might have a big lunch somewhere, this is a nice, light dinner.
Dressing
3 to 1: Olive Oil to Balsamic Vinegar (You can increase this to however much you’d like.)
Equal parts honey and Dijon mustard. (We do about a teaspoon of each.)
Season to taste with salt, pepper, garlic powder and basil.
The Whole bag of Chips 