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Recipe Name: Salade Niçoise
Salade Niçoise with Vinaigrette featuring Watkins gourmet ingredients.
Category: Salads & Dressings
Recipe From: Watkins Inc.
Description: The famed salad of the French Riviera.
  • 1 head Boston lettuce, broken into pieces
  • 1 lb/450 g fresh string beans, steamed, cooled, in half lengths
  • 4 hard-boiled eggs, cooled, quartered
  • 8 red potatoes, boiled, cooled, halved and sliced
  • 2 tomatoes, cut into wedges
  • 2 (6 oz/170 g) cans solid olive oil-packed tuna, drained
  • 24 Niçoise or other brine-cured ripe olives, pitted
  • 4 oil-packed anchovy fillets, drained, chopped

  • ½ tbl/7.5 mL Watkins German-Style Mustard
  • ¼ cup/60 mL red wine vinegar
  • 2 tsp/10 mL Watkins Italian Salad Dressing Blend
  • ¾ cup/180 mL Watkins Garlic & Parsley Grapeseed Oil
  • Watkins Sea Salt to taste
    Whisk vinegar and seasoning into mustard. Slowly whisk in oil. Let stand 30 minutes to allow flavors to develop. Season with salt as needed.

    Arrange salad ingredients nicely atop lettuce leaves (or toss, if you prefer). Pass dressing or toss with salad.

    Serves 4.

    Wine Suggestions

    It is hard to pair salads with wines because of the vinegar in the dressing; however, white wine lovers will like a Pinot Grigio or Chardonnay, both of which are excellent choices with the tuna in this dish. Also remember that meaty fish like tuna goes well with an elegant, non-overpowering red like a Pinot Noir. And since the salad is a Provençal dish, consider serving a nice dry rosé, for which that region is well-known. If your budget dictates serving a single wine, consider a Chardonnay, which is recommended for both, or the rosé, which is the most versatile. If you simply must have a red, the Rhône might be a bit too “beefy” for the salad; a Syrah or Pinot Noir might be a better choice.


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