My Niçoise-inspired salad: a lunch made from fridge leftovers

The French, and especially the people of Nice, would probably put their heads together if they saw what I’ve built here. But let’s be honest – in reality, even what we are all used to calling “Nice salad” (the one with potatoes and green beans) is terribly far from the truth!

Most people would probably immediately classify my improvisation with chickpeas and asparagus in the Nice salad category, because it is very reminiscent of that “world classic”. But that’s what a kitchen is for – creativity, experimentation and breaking the rules with what we have on hand. Today on my plate is a quick, hearty and refreshing improvisation from what I found.

How my version of a la Nice was born

It all started with an overhaul of the freezer and cupboards. No long standing at the pots – a real express salad puzzle.

What will I need for my version of a la Nice? (2 filling portions)

• 1 can quality canned tuna (preferably in its own juice or oil)
• 2-3 pcs. fresh eggs (M/L size)
• 150 gr frozen green beans
• 100 gr frozen green peas
• ½ pound fresh sage
• 3-4 tbsp. spoons canned chickpeas
• 1-2 tbsp. spoons soy sauce (for marinating chickpeas)
• 1 spring onion and another 1 tablespoon of wine vinegar to marinate them

For the emulsion mustard sauce (golden ratio 1:3):

• 1 teaspoon a teaspoon mustard (milder or Dijon if you like it spicier)
• 1 tbsp. a spoon white wine or apple cider vinegar
• 3 tbsp. spoons extra virgin olive oil (EVOO)
• A pinch of salt and freshly ground black pepper, dill

Production process:

1. Green base: In the bottom of the plate, I added frozen green beans and frozen peas that I simply blanched in boiling water. I also peeled and dried the asparagus – I cut their stalks smaller and kept the tops for decoration.
2. Quick tip: Instead of traditional (albeit fake!) potatoes, I used a couple of tablespoons of canned chickpeas. To prevent them from getting too crispy, I put them in soy sauce for a while to marinate them. At the same time, I also marinated sliced ​​scallions, just poured wine vinegar over them.
3. Eggs: I heated the eggs. Since I wanted a perfectly soft yolk, I put the eggs directly from the refrigerator into boiling water and boiled them for exactly 7 minutes.
4. Construction: Scooped chickpeas, a can of quality canned tuna and eggs cut in half lay on the bottom of the green vegetables.
5. Emulsion type sauce: In a small jar, I put a teaspoon of mustard, a tablespoon of wine vinegar and added extra virgin olive oil (EVOO). (Just follow a simple rule of thumb here, 1 part liquid to 3 parts oil and you’ll be fine.) I whisked everything vigorously until a smooth, thick emulsion and drizzled over the salad. I seasoned with pepper, salt and dill.

So where did those potatoes and beans come from? (A short detective story)

If you went to Nice and booked Salade Niçoise, local chefs will tell you straight: a real Nice salad does not contain any cooked vegetables! Well, except for the eggs. The true French version is a feast of fresh, green, crunchy Mediterranean produce: tomatoes, small green peppers, radishes, Nice olives, tuna and anchovies. Everything is sprinkled only with olive oil. No mustard, no potatoes and no boiled asparagus!

So who is to blame for everything? Well… Americans and the world’s most famous chefs!

• The Julia Child Effect: In the mid-twentieth century, the legendary Julia Child introduced French cuisine to America and included a version of Niçoise salad with boiled potatoes and green beans in her book. For Americans, a salad had to be hearty dinner, rather than a light snack, this version became an instant hit around the world.
• Restaurant Fashion: Later, chefs like Gordon Ramsay or Jamie Oliver realized that warm potatoes mixed with herbs absorb tuna oil fantastically, and beans look more “serious” on the plate. Thus, this adaptation became a global standard.

The matter is serious – the mayor of Nice even founded a special association that certifies restaurants that produce the real ones salad, and publicly condemns those who put potatoes in it!

So, my improvisation with chickpeas and asparagus perfectly continues this global story of salad evolution. Most importantly, it’s damn tasty, filling and ready in 10 minutes.