Master Class #34 | 5:14 pm | 13 January 2006

salad nicoise
Mastering the Art of French Cooking, vol. 1

Salad Niçoise, p. 542

Oops, forgot the tomato.
Also, I cheated a little, by using the “French” potato salad from the store.

I have to confess that I was a little terrified of this salad, given it’s kinda odd choice of ingredients: tuna, anchovies, eggs, potato salad, capers, oil-cured olives, green beans, and tomatoes. All things I love in and of themselves, but together? they didn’t seem as appealing. On the other hand, I was somewhat reassured by the fact that it was one of JC’s favorites – she included it in several books, and mentioned it a number of times when asked to describe a perfect lunch. And you know what? She was right. IT’S FUCKING FANTASTIC. Even with cheaty potato salad and without the tomato, I’m ready to have salad niçoise any damned day of the week.

UPDATE: OK, I made this with the real stuff, and a tomato… SO GOOD!

Pomme de Terre a’ L’Huile, p. 541
Potato Salad
New potatoes, cooked and peeled and tossed with vinagrette, then with shallots and parlsey, and maybe some mayonnaise. “Pert-near the best potato salad I ever done tasted.” —LeHuzband. Pert-near? HA. Totally the best potato salad.

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