How to Make a Tuna Nicoise Salad - nocrumbsleft

We are in the kitchen today making a nichoise salad. It's so delicious and rustic. It actually comes from Nice in the south of France and I'm going to show you some of the things that go in it but I'm definitely going to do my own spin. It normally comes with a vinaigrette and it has french green beans, potatoes, boiled eggs and of course tuna. I'm going to use well-planted because I love it. Traditionally it has a nichoise olive. I'm going to use California olives because I like them so much and rather than doing the vinaigrette I'm going to do a creamy chive on a bed of greens of course marinated onions because the whole thing is so fabulous. It's something you got to have in your pocket. Let's go. If you've never made my creamy chive it's delicious. It's something I do on repeat. It's probably one of my favorite magic elixirs and I like by starting by making my own mayo which is essentially egg, oil, you know maybe a little vinegar. So for this salad I like to blanch a green bean and by the way there almost isn't a time that I don't like to blanch a green bean because you really want them to be cooked and delicious and if you just fry them up they're not necessarily going to be done so I like to blanch vegetables. I've got these potatoes and now look we picked just the smallest kind of beautiful one because I'm a person that visually likes the platter to be very beautiful and depending on the size is depending on how long you cook them. You want them to be soft and done but definitely not mushy. So we've got the eggs in. One thing I want to tell you is I think if you can do a two quart with eggs it's always the best because you don't have that far to put them down and hopefully you won't break them and I did have a little crack and sometimes that happens. Anyways it's cooking away let's not have boiled this quite this much and we're going to have I don't want to do soft boil but I also don't want to do hard boiled so I'm going to do something in the middle. I'm going to drizzle a little bit of the dressing not a crazy amount but some of this in there and I think we should salt it and probably pepper and I wouldn't mind a little chopped parsley to tell you the truth. So I love this tuna and it's in olive oil so god forbid don't drain the darn olive oil because it's lovely and then we're just going to kind of put this over and we're going to let that kind of plop out because it's going to add to the goodness of the salad. I'm going to start to place things and the eggs because they're so pretty I put those at the top and the bottom and then I want to put something in between the tuna and the potatoes because they're kind of the same color. Now it's debatable that tomatoes go on here but look at them of course they go on here because they're beautiful. So here it is look at them I don't know where we left you off but of course marinated onions with everything all the time and you like a double dressing moment you could just drizzle marinated onion oil all over everything it's going to be so great and then we're going serve it. I'm going to do actually a little bit right here of this by the way unplanned it's all like this unplanned and then I'm going to finish it with this very creamy dressing although it's typically done with a vinaigrette this is going to be so good. Finished product oh doesn't this look fabulous it was so fun to riff and add like avocado and tomato cucumber which may or may not originally be in the salad but still so delicious. Anyways come follow us over at Instagram where we're doing things like this all the time and we are having so much fun so join us there also.