You guys may have heard me wax poetic about my love for niçoise salads… If I encounter one on a restaurant menu, my decision’s done. So when our team decided to ditch the office and head out for a picnic yesterday, I thought it would be fun to create a “to-go” version of this French favorite by layering all the classic niçoise ingredients in a glass terrine and giving each person their own individual salad. Didn’t they turn out pretty, with their layered rainbow of roasted peppers, tuna, white beans, blanched haricot vert, fresh basil and niçoise olives? They were delish, too, and the best part is that they can be loaded up into a picnic basket and don’t require an extra plate or bowl for serving! I’d love to know – what are your favorite on-the-go foods to pack for a picnic? Leave a comment to let us know, and keep reading for more picnic scenes and the recipe…
Niçoise Salads To-Go
- 2 red bell peppers, halved, seeded and cored
- 2 cans of tuna (whatever kind you prefer), drained
- 1 cup of haricot verts or green beans, blanched
- 1 can cannelloni beans, rinsed and drained
- 1 cup pitted niçoise olives, drained
- 16 fresh basil leaves
- extra-virgin olive oil
- coarse sea salt and freshly ground black pepper
- Roast the peppers by placing them under the broiler, skin side up, for about 5 minutes until blackened. Remove from oven and place in a gallon-sized ziplock bag for 10 minutes. When cool enough to handle, remove the peppers, use a paper towel to scrape the skin off, then cut into 1 – 2″ squares. Let cool.
- In a mason jar or glass terrine (I used this 12 oz size from Container Store), layer each of the ingredients one at a time, starting with the bell peppers and ending with the niçoise olives. Drizzle a little olive oil over the top, then season with course sea salt and freshly ground black pepper. Place 4 fresh basil leaves on the top of each salad, then seal the top and pack up in your picnic basket!
*photos by Camille
Share this Post
I am also a nicoise salad addict, but my DIY recipes are always a bust. I’m excited to try this recipe and pack it along for lunch!
I did the same a couple of months ago here: http://www.fishlynews.com/2012/05/friday-food-files_11.html
It’s perfect because it gets better the longer it’s in the jar. My other favourite picnic staple is a full roasted chicken. It look lovely and can be easily transported and makes for an easy prep picnik.
I love the idea of packing individual portions in glass jars!
For picnics, I really enjoy antipasto-like items: marinated olives, artichokes, some good cheese… maybe a dip (hummus or other bean-based dip; nut pate), crusty bread and a nice fizzy drink or iced tea. Funny, I just went on a picnic last weekend to see a summer outdoor concert of Mozart’s concertos… and I packed those items I mentioned above! Summer picnics are the best, and I’m loving your “picnic week” series!
Mia, that sounds like the perfect picnic – I love having an assortment of yummy bites and letting everyone share everything. So glad you’re enjoying the series!
LOVE LOVE LOVE this whole picnic series. So inspiring!
This salad sounds amazing, and I love the to-go, jar-storage!
I found your recipe last night and made it today. I made my with the cannelloni beans, tuna and olives and then I added cucumber and tomatoes. LOVED it – this will become a staple in my home. THANK YOU!!!!
That sounds delish, Jill! So glad you guys enjoyed! xx
That looks simply delicious and the perfect lunch box size. I love your blog, beautiful pictures and very inspirational! Cheers! towe.