This was a simple put-together salad. So what makes it a “Salad Niçoise?” I tend to name things if I put several signature items into the dish. I’m not a purist when it comes to Salad Niçoise, so if it has tuna and olives (preferably niçoise, of course) in it, I’ll ‘abbreviate’ it so people can get what the recipe’s about more quickly.
Rather than using lettuce as a greens base, I used parsley. Added the bright fennel to counterpoint the earthy parsley, and punctuated it with slivers of red onion.
The dressing was equal parts low-fat mayonnaise, capers, vinegar, lemon juice and two parts water.