Tuna Salade Niçoise with Asparagus

Provençal Tuna Salad with Herbed Goat Cheese, Capers & Olives

© Larry Ervin

Port of Nice, France, William M. Conneley-wikiMedia Commons

This composed salad is named for the beautiful city of Nice on the Cote d'Azur, the French Riviera.

Come spring and a young man’s fancy turns to… asparagus. Eating fresh foods when they are in season is a core value in French cusines, arguably in any gourmet cuisine worthy of the name.

Salade Niçoise is most often served as a composed salad, salade composée in French. This is one of those terms showing up with more frequency on fine dining menus. Quite simply, it means a salad whose elements are artfully arranged rather than tossed.

The emergence of composed salads reflects the value chefs place on presentation, the visual appeal of what we serve and eat. The flavors would be the same if the salad were tossed. Similarly, the flavors would be the same if all the ingredients were put in a food processor and ground to a gruel! Flavor is important, but the experience of eating involves all the senses, visual and the contrast of textures.

Provençal Tuna Salade Niçoise with Asparagus and Herbed Chevre

All of the cooked ingredients should be at room temperature or cooler (but not ice cold).

  1. On each of four chilled plates, arrange the Romaine leaves. Top with the tuna and then feel free to exercise your creativity to arrange the asparagus and the rest of the ingredients in the order shown above.
  2. Add the dressing just before serving and, if you like, give the plate a sprinkling of paprika from two or three feet above the plate.

Variations:

This is one of those recipes that cries out for variations. Here are but a few:

Lemon-Dijon Vinaigrette

Combine all and process in a blender or food processor, or shake well in a jar.

Hungry for more?Find out what's happening in French Cuisine, Check out more recipes that demystify the basic techniques and ingredients of French Cuisine. Explore the cuisine of France's Regions beyond Paris


The copyright of the article Tuna Salade Niçoise with Asparagus in French Cuisine is owned by Larry Ervin. Permission to republish Tuna Salade Niçoise with Asparagus must be granted by the author in writing.


Port of Nice, France, William M. Conneley-wikiMedia Commons
Varieties of Asparagus, Jim Hood-wikiMedia Commons
Salade Nicoise, Fred Benenson-wikiMedia Commons
   


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