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The Classic Nicoise Salad

It’s one of the most pleasurable lunchtime meals and harks from one of the most pleasurable places on the planet to spend a lazy afternoon. The crested coast of South France is epic in it’s multitude of views, sites, and meals. At it’s most basic, and as it’s regularly served in Southern France, the Nicoise salad is canned tuna, olives, boiled potatoes, green beans and a soft or hard boiled egg, with a touch of lettuces. We encourage you to play with these ingredients. The Nicoise salad, as we are sharing with you, is in reference to both the preparation of the canned tuna into a tuna salad, and the preparation of the tuna salad as part of a composed Nicoise Salad.

The Tuna Salad –

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In a large mixing bowl add:
The zest and juice of 1 lemon (add more to taste if needed)
1/4 bunch parsley, chopped
1/2 red onion, shaved
1/2 cup celery heart, thinly sliced
1/2 cup chickpea beans
1 T capers and caper juice
1/2 cup aioli of your choice
1 t chili flake
salt and cracked pepper to taste
heavy pour of your favorite extra virigin olive oil
Mix all ingredients in bowl and taste for seasoning

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Add:
16 oz canned/drained tuna (the best you can find)
delicately break tuna into salad and toss lightly with hands

Serve with:
Fresh greens, boiled or roasted beets, six minute egg, traditionally fermented olives, roasted or boiled potatoes, and blanched green beans. Dress with olive oil, salt, pepper. We also finish ours at the restaurant with a drizzle of balsamic reduction. Enjoy with a glass of Rosé!

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