We had thunderstorms on Saturday, snow flurries on Sunday, and today it’ll be nearly 70 under a bright blue sky. And, I just noticed peony shoots emerging in the front garden. Isn’t spring wild?
I’m excited for all that it ushers in…lingering in the stalls at the farmers market, more opportunities for alfresco dining, and so many beautiful spring vegetables!
Salads are an obvious choice for highlighting fresh, young veggies, but oh, how I love a sandwich! So, I’m going to share one of my favorite mashups – a niçoise salad tartine – an open-faced version of the pan bagnat.
It’s assembled on a platter, like the classic French salad, with slices of bread on the side for a build-your-own tartine situation (because…snack dinner!). It’s great served as an appetizer or a light meal. Either way, I think the best method for enjoying it is on a picnic blanket, on a warm spring afternoon, with a few good friends!
Gather Your Ingredients
- For the Dijon Vinaigrette – fresh lemon juice, Dijon mustard, fresh thyme, honey, fresh garlic, kosher salt, black pepper, extra virgin olive oil.
- Fresh Vegetables – thin asparagus (or haricots vert / green beans), English cucumber, tomato, radish, microgreens.
- Additional Toppings – eggs, olive tapenade (replaces whole olives that appear in the salad), canned / jarred fish (or a tuna salad).
- Bread – your favorite crusty loaf like baguette, pain de campagne, or sourdough bread. The size of the loaf will determine the size of your tartines.
- Kettle-style potato chips – served on the side (or in your tartine, if you like!) and replace the potatoes from the salad.
Play around with the assortment of vegetables to include other spring sensations like artichokes (steamed or braised), arugula, and carrots (shaved into ribbons). Make pureed spreads with fava beans or English peas (unless you don’t mind chasing peas when they fall off your sandwich). 😉
From Preparation to Enjoying a Salade Niçoise Tartine
Step 1. Mix the vinaigrette – Combine lemon juice, Dijon, garlic, thyme, and honey in a small bowl. Whisk in the olive oil, then season with kosher salt and black pepper, to taste. Transfer the dressing to a small jar or bowl.
Step 2. Blanche the asparagus – Fill a bowl with ice and water and set aside. Bring a saucepan of salted water to a boil. Add the asparagus and cook for 3 to 4 minutes until crisp tender. Use tongs to transfer them to the ice bath to halt the cooking, but don’t throw out the pan of water! The cooking time will vary depending on the thickness of the asparagus. (Haricots vert will take 2 to 3 minutes, regular green beans may need to boil for 3 to 4 minutes.)
Step 3. Boil the eggs – Turn the burner down to low, then gently lower the eggs into the bottom of the saucepan using a slotted spoon or skimmer. Turn the burner back up to a boil and cook for 10 minutes for hard boiled eggs that are just set and easy to slice.
Step 4. Season the asparagus – While the eggs boil, pat the asparagus dry with a kitchen towel, then toss them with a couple teaspoons of the vinaigrette…in case someone would rather munch on a spear by itself. Refresh the ice bath for the eggs.
Step 5. Slice the eggs – Transfer the boiled eggs to the ice bath and chill for 5 minutes; peel and slice.
Step 6. Assemble the platter – Similar to a niçoise salad, the ingredients are arranged in separate piles. Start by placing small bowls or jars of vinaigrette, olive tapenade and fish near the center of the platter. Arrange the asparagus, cucumbers, tomatoes and radishes in piles around the platter. Tuck the eggs and microgreens among the vegetables. If there is still room, add slices of bread, or place those in a separate basket. Serve the chips on the side.
Step 7. Build your tartine – Spread some tapenade on a slice of baguette, then top with veggies, egg, and fish in any order you see fit. Garnish with microgreens, then drizzle a little vinaigrette over the top.
Storing Leftovers
If you have any components leftover, store them separately, and refrigerate for up to 2 days.
Toss the leftovers into a salad, or make single-portion sandwiches to pack in your lunch box.
Happy Spring and eat your veggies!
Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for entertaining and celebrating.
FB | Instagram | Pinterest: @sipandsanity
Salade Nicoise Tartine Snack Platter
A salade niçoise tartine is an open-faced version of the pan bagnat, both inspired by the classic French salad. Assemble all the ingredients on a platter for DIY sandwiches. It's great as an appetizer or a light meal, and should definitely be enjoyed on a picnic blanket, on a warm spring afternoon, with a few good friends!
Source: Sip + Sanity | Linda Feller for Plan to Eat
Course: Snacks and Sandwiches
Prep Time: 26 min
Cook Time: 13 min
Total Time: 39 min
Serves:
Ingredients
- Dijon Vinaigrette
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves chopped
- 1⁄2 tbsp honey
- 1 garlic clove minced
- kosher salt and fresh cracked black pepper
- 1⁄4 cup extra virgin olive oil
- Nicoise Tartine
- 6 oz thin asparagus cut in half (or haricots vert)
- 3 large eggs
- 1 jar olive tapenade (or homemade)
- 6-7 oz tinned/jarred fish like tuna, sardines, salmon, etc., water or oil-packed
- 1⁄2 English cucumber sliced thin
- 2 medium tomatoes not too ripe, sliced (or 4 Campari tomatoes)
- 3-4 radishes sliced thin
- 1 oz microgreens (or baby lettuces)
- 8 oz crusty bread sliced (like baguette, pain de campagne, sourdough, etc.)
- 1 bag kettle style potato chips
Directions
- Mix the vinaigrette: Combine lemon juice, Dijon, garlic, thyme, and honey in a small bowl. Whisk in the olive oil. Season with kosher salt and black pepper to taste.
- Fill a bowl with ice and water and set aside. Bring a saucepan of salted water to a boil. Add the asparagus and cook for 3 to 4 minutes until crisp tender. Use tongs to transfer them to the ice bath to halt the cooking.
- Turn the burner down to low, then gently lower the eggs into the saucepan using a slotted spoon or skimmer. Turn the burner back up to a boil and cook for 10 minutes.
- While the eggs boil, pat the asparagus dry with a kitchen towel, then toss them with a couple teaspoons of the vinaigrette. Refresh the ice bath.
- Transfer the boiled eggs to the ice bath; chill for 5 minutes. Peel and slice.
- Build the platter: Place small bowls or jars of vinaigrette, olive tapenade and fish near the center of the platter. Arrange the asparagus, cucumbers, tomatoes and radishes in piles around the platter. Tuck the eggs and microgreens among the vegetables. If there is still room, add slices of bread, or place in a separate basket. Serve the chips on the side.
- Build your tartine: Spread some tapenade on a slice of baguette, then top with veggies, egg and fish. Garnish with microgreens, then drizzle a little vinaigrette over the top.
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