Recipes from the CSA: Niçoise Salad

by Jen Langdon, 2019 CSA Member

In another week or two, you’re going to be able to get so much of the goods for this salad at the on-farm store. It’s got all of the summer goods: tomatoes, fresh herbs, green beans, onions, thin-skinned new potatoes, and farm fresh eggs . Just waiting on the tomatoes. . . Nom nom nom.

Jen, our devoted CSA member and pal, bragged about her intention to make this salad when we saw her at pick-up this weekend. And when she sent us the pics and the recipe today, we immediately got hungry.

Ingredients

for the dressing:
¾ cup flavorful oil (olive, avocado, or nut)
¼ cup vinegar (apple cider, white wine, rose, ramp, or sweet corn, MadHouse Vinegar, of course)
1 bunch mixed herbs, finely minced (we like parsley, thyme, & basil)
1 small onion or shallot, minced
1 minced garlic clove or 2 tsp garlic scape pesto
2 tsp dijon or grainy mustard
A pinch of salt
½ tsp freshly ground black pepper

for the salad:
1 lb small potatoes, halved or quartered
1 lb beets, quartered
½ lb green beans
2 cans solid tuna or salmon
Tomatoes, sliced
Hard cooked eggs, halved
1 small onion, sliced thin
Olives
Capers
Anchovy fillets

Directions

Combine dressing ingredients in a jar and shake to combine.

Place your thin-sliced onion in a bowl with a few tablespoons of vinegar and stir occasionally while you make the salad.

Set a pot of water to simmer fitted with a steamer basket. Steam the potatoes until tender, then toss hot potatoes with some dressing in a large bowl. Choose a large platter for your salad, and arrange the potatoes. Steam, dress, and plate the beets and beans separately in the same manner. Steaming each ingredient separately will prevent everything from turning beet-colored.

Toss the tuna in your large bowl with a little dressing, breaking into bite size chunks. Arrange the tuna on top of the steamed veggies.

Pile on your garnishes: tomatoes, eggs, pickled onion, olives, capers and anchovy fillets. Add a few sprigs of herbs for an extra pretty presentation, and drizzle dressing over the whole platter.

Best served at room temperature, but keeps very well if you make it ahead of time and stash in the fridge.

Serve with additional dressing, toasted bread ,and chilled white wine. Pretend you're in the south of France.

Note: Alternately, you can roast or grill the potatoes, beets, and beans for a different take on this classic salad.