There was a time when I was obsessed with nicoise salad. It was immediately after my birthday trip to the south of France back in for my 27th birthday. It was one hell of a trip where my ex-sugar daddy and I drove near the entire French Riviera from Monaco to Montpellier.
We stopped at so many little towns, big and small, along the way. I fell in love with the crashing waves of the Mediterranean Sea, the sea salt-filled ocean breeze, and all of the delicious foods. I especially loved how pungent the foods were in the south of France.
I had a bottle of rose everyday - minimum - and consumed my body weight in meats and cheeses. That is also where I fell in love with nicoise salad. Now, my version may be slightly different than the traditional. I made my own version of nicoise that featured my favourite ingredients and were reminiscent of the ones I had indulged in during my time spent along the French coast.
Whisk together the olive oil, dijon, kosher salt, black pepper and herbs de provence in a large salad bowl. Add in the arugula and toss together ensuring that each leaf is covered in dressing. Because nicoise is a composed salad, each ingredient will be displayed on top of the bed of arugula.
Serve immediately. Steph Sia.
