Salade Niçoise & Cassis Blanc Wine
The Recipe for a Perfect Provençale Lunch
Provence is well known for its exceptional wines, especially rosé which is of course widely produced and enjoyed here. But unlike the rest of Provence, the sunny coastal village of Cassis specialises in producing white wine - known as 'Cassis Blanc' - which accounts for around 70% of the village's wine production. Despite its name, the village doesn't produce Creme de Cassis, the sweet blackcurrant liqueur which is actually a specialty of Burgundy. Cassis (in Provence) is known for its full-bodied, subtly herb-scented white wines, and they're outstandingly delicious. They're made mainly from Clairette and Marsanne grapes, sometimes accompanied by Bourboulenc, Pascal, Sauvignon Blanc, Terret Blanc and Ugni Blanc.
For those not fortunate enough to be visiting Provence anytime soon, there's one notable drawback with Cassis wine; the vast majority of it never leaves the region. Between the resident population and the hordes of thirsty tourists who visit the area each summer, local demand is so high that it makes the wines hard to find overseas. The answer of course is to visit as soon as you're able, and seek out a glass or two at one of the many beautiful sun-dappled harbour restaurants.
Just heavenly paired with a fresh made Salade Niçoise....
The Most Famous of all French Salads is Named after the City of Nice, on the Cote d'Azur, Provence. This recipe uses both tuna and anchovies, but some prefer without the anchovies - you choose, let me know what you think!
Ingredients:
Serves 2
- 10 new potatoes
- 50g green beans (or a small handful), trimmed and halved
- 3 eggs
- 2 Little Gem lettuces, quartered (or fresh mixed salad leaves from the garden)
- 50g pitted black olives
- 2 medium tomatoes (plum tomatoes are ideal), quartered
- 1 small fresh Tuna Steak or 145g can tuna in olive oil, drained, oil reserved (see below)
For the dressing
- ½ garlic clove
- 2 anchovy fillets (optional)
- 1 tbsp Dijion mustard
- 2 tbsp red wine vinegar
- 4 tbsp reserved olive oil from the tuna can (topped up, if needed)
Method
- STEP 1
To make the dressing, mash the garlic and anchovies, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- STEP 2
Tip the new potatoes into a large pan of cold salted water, ensuring they’re well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- STEP 3
Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and quarter the eggs with a sharp knife.
- STEP 4
Tip the lettuce quarters (or mixed salad leaves), cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the cooked/tinned tuna, then drizzle with the rest of the dressing and season.
All that's left to do is gather your favourite lunch buddies, pour everyone a perfectly chilled glass of Cassis Blanc, and enjoy!
