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Seriously Simple: Salad Nicoise a colorful alternative to cobb salad

By Diane Rossen Worthington, Tribune Content Agency on

This classic Provencal salad is said to originate in Nice, France. Many modern Nicoise-style salads include fresh grilled ahi tuna, but I prefer the imported canned variety packed in oil for a more traditional recipe.

Look for small, bright green beans for sweet tender flavor. You can also use fingerling potatoes and just cut them into thin strips. I prefer hard-boiled eggs to have a bright yellow center that offsets the other colors in the salad. The best method is to bring the eggs to a boil and then turn off the heat, cover them for 9 minutes. Cool and peel.

Nicoise olives add a briny meatiness to this zesty vegetable and tuna mixture. A classic Nicoise salad always include some anchovies so feel free to add them if your group likes them. I am fond of the Spanish white anchovies that come refrigerated and are milder and sweeter than their canned cousins.

Salad Nicoise

Serves 6 to 8

Salad:

 

1 pound Yukon Gold potatoes

1 pound green beans, cleaned and cut into 1 1/2-inch pieces

2 medium carrots, peeled and julienned (see tip)

1 small sweet red pepper, seeded and julienned

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