Salad Nicoise is the traditional summer meal in the idyllic Mediterranean city of Nice, France — and all along the coast. Here the makings of this classic are tossed with long flat ribbons of pasta and dressed with a lemony vinaigrette. Canned tuna (Spanish or Italian tuna packed in olive oil has the best flavor), fresh green beans, ripe tomatoes, artichokes, and olives come together with tagliatelle in an easy dish.
Use some of the tuna and dressing to brighten up your Monday midday with another Nice culinary staple, pan bagnat sandwiches. Secure in plastic wrap and take for lunch or to a picnic.
(Pasta Nicoise, pan bagnat sandwiches)
1 cup pitted Nicoise or Kalamata olives
½ pound green beans
1 bunch watercress, ¼ head frisee, or
2 handfuls baby arugula leaves
1 bunch fresh parsley
Salt and pepper
¾ cup olive oil
¼ cup white wine vinegar
2 tablespoons Dijon mustard
1 package (16 ounces) tagliatelle
4 cans (6 ounces each) tuna in olive oil
1 can (14 ounces) artichoke hearts
2 tablespoons capers
8 anchovy fillets, drained (optional)
4 French or ciabatta sandwich rolls
Valerie Ryan can be reached at firstname.lastname@example.org.