Recently, when good friends asked at the last minute if we wanted to eat out together, I suggested instead that our pals come to our house for a light supper. I knew exactly what I would serve—salade niçoise. Only a few days earlier, my longtime culinary assistant, Emily Bell, had mentioned that she had prepared this classic Provençal specialty, adding a few extra touches, as the centerpiece of a summer supper for a small group. When she brought the salad of colorful vegetables anchored by tuna steaks to the table, one of her guests pulled out a phone and began taking a video!
Typically, salade niçoise, is prepared with tomatoes, hard-boiled eggs, Niçoise olives, tuna (usually canned, but very good quality) and anchovies, but there are countless versions and variations. My friend chose baby red skin potatoes, haricots verts, and cherry Continue reading