Tour de France '20 - Stage 2: Nice
A beautiful day in Nice calls for a Niçoise Salad with a refreshing glass of rosé.
If you’re a foodie, you probably recognized that I used Greek Kalamata olives. Here’s a secret, I also primarily use Greek Extra-Virgin Olive Oil, as opposed to Italian (don’t tell my mother!). Find what you like and the best available product close to you, like the corn I bought at the Farmer’s Market and don’t be ashamed. If it’s good; it’s good. Speaking of good, I highly recommend Ortiz Tuna in Oil. They are a company dedicated to preserving traditional fishing methods (these tuna were caught on pole and line!), when sourcing their fish, and I was extremely happy with my new supermarket find.
While I served the salad dry, so my guests could pick-and-choose what they wanted, I provided my herby dijon vinaigrette alongside the platter.
Can we talk about how the sun hit those beautifully creamy egg yolks, though? If you want perfectly soft-boiled eggs every time, check out this thing I have learned.
Herby Dijon Vinaigrette
The great thing about this versatile recipe is that you can really tweak the ingredients based upon whatever you’re dishing up. Since I used this for a Niçoise Salad with tuna, I went with champagne vinegar, parsley, dill, and thyme. However, in my Grilled Chicken and Mustard Greens Salad (one of my girl’s faves), I swap in balsamic vinegar, shallots, and go with an Italian herb trio. Whatever desired vinegar and herbs you use, just keep the measured amounts the same for consistent results. Finally, in a light or delicate salad, I want an essence of garlic - not the bits. So, I simply smash, stir, and then ditch the garlic before serving.
1 garlic clove pressed/minced (or, preferably - smashed; then discarded after mixing)
¾ tsp of flaky sea salt
3 tbsp of champagne vinegar
1 tbsp of dijon mustard, I prefer Maille Originale
¾ cups extra virgin olive oil
16 cracks of black pepper
3 tbsp of freshly chopped herbs
Copyright 2020, Brendan McCann, All Rights Reserved.
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