Salade Niçoise
The combination of this Salade Niçoise is exactly what summer is all about; fresh and healthy with layers of yumminess!
Ingredients
VINAIGRETTE
- 1 small clove garlic, pressed
- 1 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 1 1/2 tbsp. raspberry wine vinegar (substitute red wine vinegar)
- 1/2 tbsp. Dijon mustard
- 1 tsp. Herbes de Provence tips & tricks
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 cup extra virgin olive oil Footnote
- 1 large anchovy filet, finely chopped
- 1 tsp. honey, or to taste tips & tricks
SALAD
- 2 large hard-boiled eggs, sliced
- 1/2 cup baby potatoes, cooked and halved or quartered
- 6 ounces green beans, cooked and cut in thirds
- 1/2 cup red onions, sliced (Lyonnaise cut) tips & tricks
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 small Butter lettuce leaves (substitute Boston), washed and pat dried
- 1/2 English cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red peppers, thinly sliced and halved *optional
- 1/4 cup yellow peppers, thinly sliced and halved *optional
- 1 can (6 oz.) oil-packed tuna, drained Footnote
- 2 tbsp. capers, rinsed and drained
- 1/4 cup niçoise olives, (substitute Kalamata or black olives), drained
- 2 large anchovy filets, cut into 1/4-inch pieces
Directions
VINAIGRETTE
- In a small bowl, add pressed garlic, lemon juice, wine vinegar, mustard, Herbes de Provence, and freshly ground pepper.
- In a slow steady stream, add oil whisking constantly.
- Add anchovy pieces and whisk; taste and adjust if necessary.
- Add honey, whisk again, cover and transfer to the fridge for 1 ½ hours.
SALAD
- Boil the eggs and when they’re done, plunge them in an ice water bath; set aside.
- One hour before serving, start boiling the potatoes in salted water for 10 to 12 minutes or until just tender.
- When they’re done, drain and wait a few minutes before cutting them in half; set aside to cool.
- Bring a pot of salty water to a boil. Add green beans and set the timer for 2 minutes.
- Remove from the heat and plunge them in an ice water bath to stop them cooking. Let them sit there for 10 minutes to cool off, drain and set aside.
- In a small bowl, add onion slices. Pour on lemon juice and water; toss to coat. Marinate them for 5 minutes; drain and set aside.
- Take the vinaigrette out of the fridge and let it get to room temperature while assembling the salad.
- To assemble...On 2 large plates, place a few lettuce leaves to cover. Evenly add cucumber slices, potato halves, cherry tomatoes, green beans, red onion slices, bell peppers, tuna chunks, sliced hard boiled eggs, capers, olives, and anchovy pieces.
- Drizzle on some vinaigrette and serve immediately.
Notes
Footnote: Reserve the oil from the can and add it to the vinaigrette.