Salads need not be relegated to side-dish status: there are plenty of options to make them a meal unto themselves. That’s certainly true of one that hails from Nice, France. A salad niçoise is traditionally made with olives, tuna, and hard boiled eggs.
You can enjoy this protein-rich salad with the addition of roasted red peppers, green beans, and red potatoes drizzled with a simple lemon and Dijon vinaigrette. For this version, broccoli and bacon are substituted for green beans and tuna in this delicious and colourful take on the French salad.
Ontario broccoli is coming on stream now, and there are plenty of fresh vegetables available locally. This Broccoli Niçoise Salad is quick and easy to prepare.
Broccoli Niçoise Salad
- 4 cups broccoli florets
- 3 medium potatoes,
cooked and diced
- Lettuce leaves or mixed greens
- 2 tomatoes, cut into wedges
- 2 hard-cooked eggs, cut into wedges
- 4 slices bacon, cooked and chopped
- 1/4 cup black olives
- 1/4 cup olive oil
- 2 Tbsp. red wine vinegar
- 1/2 tsp. each of Dijon mustard and dried basil
- 1/4 tsp. each of salt and black pepper
- In saucepan of boiling water, cook broccoli until tender-crisp, 2 to 3 minutes. Drain and plunge into cold water; drain well and place in bowl.
- Dice potatoes and combine with broccoli.
- For the dressing, in small bowl, whisk together oil, vinegar, mustard, basil, salt and pepper; drizzle small amount over broccoli and potato mixture; gently toss to coat.
- Arrange lettuce on individual plates or serving platter. Arrange broccoli mixture, tomatoes, eggs, bacon and olives on lettuce; drizzle with remaining dressing. Serve at room temperature.