Nicoise Salad Cups
I’ve tweaked this timeless southern French recipe by spooning it onto Boston lettuce leaves and using canned sardines in place of the tuna. Feel free to add any seafood you like.
3 medium red new potatoes, skin on, quartered
4 large cage free eggs, hard boiled, quartered
1 cup cut, trimmed French green beans (250 ml), boiled for 1 minute
2 cans sardines, in water, preferably, drained (250 gm or 8 oz) or tuna
1 cup grape tomatoes, cut in half (250 ml)
12 Nicoise or Kalamata olives
1/4 tsp. fennel seeds (1ml)
1/4 tsp. mustard seeds (1 ml)
1/2 tsp. cracked black peppercorns
grated zest and juice of 1 lemon about 1/4 cup
1 clove garlic, chopped
1/2 tsp. capers (2.5 mL)
1 tsp. dijon mustard ( 5 ml)
Sea salt to taste
1/3 cup extra virgin olive oil (80 ml)
Fresh chopped dill and chives, optional
1 head Boston bib lettuce
Place potatoes in a small pot and cover with cold water. Transfer to stove and bring to a boil on medium setting. Reduce to low and simmer uncovered for 10 - 12 minutes or until fork tender. Drain and cool slightly. Transfer to a medium bowl.
Meanwhile, for dressing grind seeds in a mortar and pestle or spice grinder until coarsely cracked . Add remaining ingredients and pulse until creamy. Adjust seasoning if necessary.
Pour some of the dressing over top of warm potatoes and toss gently.
To serve, break up tuna or sardines with hands and add to potatoes. Add tomatoes ,quartered eggs, beans and olives. Pour over remaining dressing. Toss gently and serve, spooned in lettuce cups. Sprinkle with freshly chopped herbs.