About as famous as a Caesar Salad, Cobb and Nicoise salad dressings top two of the tastiest salads on bistro menus.
Originating in the south of France, Salad Niçoise is made with olives, eggs, tuna packed in oil, green beans, red potatoes and anchovies. It is on the menu of every bistro and brasserie along the Riviera.
An American Cobb Salad has chicken, eggs, bacon, and avocado.
With everything chopped and ready to go, the salad plate is “composed” to a thing of beauty.
Never having exactly what I need, I’ve improvised and created a combination of both the classics. Shall I call it a Nicobb or Coboise salad? At least these dressings follow the original versions.
- ¼ cup water
- ¼ cup red wine vinegar
- ¼ teaspoon sugar
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons salt
- ¾ teaspoon freshly ground black pepper
- ¾ teaspoon Worcestershire sauce
- ¼ teaspoon dry English mustard
- 1 small clove garlic
- 1 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 shallot, minced (about 2 tablespoons)
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh thyme
- Freshly ground pepper
- 3/4 cup extra-virgin olive oil
- Whisk together all ingredients.
Source: Taste of Home