Petit Takett_0032

Itʼs still too hot to cook and even eating anything beyond watermelon feels wrong.  Forget about baking.  But there is a solution.  Salad Nicoise is a staple in our house.  It’s versatile and delicious.  I do different versions based on the time of year.  This recipe is the classic version and it never fails to impress and nourish.  Eating this salad makes me think of sitting outside in a brasserie in Paris on a hot summer day.

2 cans of tuna in olive oil
1 roasted red bell pepper
2 large white or rose potatoes boiled and cut into 1/8th wedges
2 large Persian cucumbers cut in 1/2 then sliced diagonally
2 Roma tomatoes cut into 1/8th wedges
1/4 of a large watermelon radish cut in 1/2 then sliced very thin
1/3 cup finely sliced purple onion
2 tbs capers
2 tbs finely chopped parsley
1 tbs lemon juice
1.5 bags of arugula
3 boiled eggs cut into 1/8 wedges
1/3 cup pitted Kalamata or nicoise olives
1/2 cup cooked green beans or haricot vert, cut in 1/2

1/2 cup olive oil
1/4 cup lemon juice
1 tsp finely chopped parsley
3 tbs mayonnaise
1.5 tbs Dijon mustard
salt and pepper to taste

I like to assemble the salad and have everyone dress the salad to their taste, but you could definitely dress it for the crowd if you like.  First lay down all the arugula, then sprinkle the cucumbers, onions, radishes, olives, roasted red bell pepper & green beans on top.  Gently toss together.

In a separate bowl mix the tuna, 1 tbs of parsley, 2 tbs of capers, and 1 tbs of lemon juice.  Mix gently to combine, then place on top of salad in the center

Place the tomatoes, potatoes and boiled eggs in concentric circles around the tuna.  Garnish with the last of the chopped parsley.  Serves 4 people. PS- Special thank you to my friend Nara who gave me this beautiful vintage Vera tea towel, (seen in this photo!) I love it!!!