I did try to stick to the basic Salade Niçoise philosophy. Still, much depends on what you like and/or what you have on hand. It boggles my mind but some people don't like anchovies. If this is the unfortunate situation, I regretfully suggest to omit them. I grabbed a tin from my cupboard of anchovies rolled around capers so that's what I used. Jacques and Julia's version uses slices of brie. Sounds delicious but I didn't have any brie. I did have peppers that I had roasted on the grill so those were included. Perhaps not what the folks in Nice would do, but it complimented the other ingredients and tasted great.
Here's what I used.
A simple vinaigrette made of:
3 tbsp extra virgin olive oil
1 tbsp shallot, finely diced
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
pinch salt
For the sandwich:
1 6 oz.canned tuna packed in oil or water, drained and crumbled
1/3 cup chopped olives (preferably black ones cured in oil, but I had a mix of kalamata and other round, brown olives)
2 hard-boiled eggs, sliced
6-8 anchovies, the kind wrapped around a caper, chopped
1/4-1/3 cup roasted red and yellow peppers, diced
fresh salad greensSlice the loaf in half lengthwise. On the bottom half I drizzled vinaigrette. Then I started layering the ingredients in the following order: salad greens, roasted peppers, chopped olives, tuna, sliced eggs, and finally, the chopped anchovies. I then drizzled more vinaigrette over the whole thing.
Wrap the sandwich tightly in plastic wrap. Place it on a tray then place another tray on top of the sandwich. Weigh it down with a gallon of milk, a five pound bag of flour, a hand weight from your exercise equipment stash, or, as in my case, a surgical nursing encyclopedia.
The next day, unwrap the juicy goodness of the pain bagnat and slice it up and enjoy! I will be making this again over the summer. Enjoy it with wine or ice cold beer. Have some napkins on hand and don't be shy to get messy.
6 comments:
You can count on Jacque Pepin to even show us a terrific sandwich.
Peter, I think I've watched every video I could get my hands on featuring Jacques. A master, a natural, and, it seems, a really nice guy.
I grew up with pain bagnat and I think yours looks great. Brings back memories of many picnics in Nice and surrounding areas. Thanks!
alexa, that is truly a compliment! hat other wonderful dishes did you bring on a picnic in Nice?
Wow...that is quite a meal! I can just imagine how flavorful that must have been after all the juices melded. I'll need to try this!
paninikathy, you are right. The flavors were great. Try it.
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