Recipe provided through Masbia's Emergency Trailer Drive. See below for details.
I love making a hearty salad on a platter and calling it a meal. One that lends itself perfectly to this format is salade Niçoise, the Southern French classic that has transcended borders and is now part of the warm weather canon. One of the things I love about salade Niçcoise, apart from the fact that it’s unfussy, deeply satisfying, and easy to pull together, is that it invites improvisation. In my book, a Niçoise will be a Niçoise so long as there are hard-boiled eggs, some good canned fish (tuna, sardines, anchovies, salmon…), boiled potatoes, olives, green beans, and a nice vinaigrette. In this summer rendition, I include cherry tomatoes, crisp radishes, ripe corn, and sweet onions, but you can make Niçoise any time of year, with whatever vegetables you choose. Boiled beets, raw kale, sliced daikon or kohlrabi… It’s really up to you. As for plating the sardines in the can, I learned that trick from my husband, who picked it up from the great cookbook Salad for President by Julia Sherman. I love how it looks, but if you prefer, take them out of the can and plate them with some of the oil they were packed in drizzled on top.