Stephencooks

Niçoise salad usually starts with tuna, but I had some nice leftover seared swordfish steaks so I decided to make a niçoise-style salad with that.

Traditionally the niçoise formula is the tuna, blanched green beans, sliced boiled potatoes, sliced hard-cooked eggs, tomatoes, vinaigrette and black olives. After the substitution of the swordfish for the tuna I pretty much stayed with this formula, except that I used purple potatoes instead of the usual white, and since I was out of black olives I used green ones. I also scattered on a few capers.  My greens were baby arugula, where the standard is Boston lettuce, and of course I scattered some fresh minced flatleaf parsley over it. A classic, and deservedly so!