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Salade Nicoise Recipe

Salade Nicoise Recipe

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Ingredients

Vinaigrette ingredients:

2 tablespoons sparkling wine vinegar

1/4 teaspoon Dijon mustard

1 cover hard-neck garlic - minced

1/2 cup olive oil - ideally French or Corsican

Sea salt and freshly ground black pepper to taste

Salad Ingredients:

3/4 pound green beans - trimmed

8 leaves butter or green leaf lettuce

8-16 small boiling potatoes - steamed and halved

1 cucumber - thinly sliced (optional)

1 can (7 oz) canned tuna - drained and flaked

4 farm-fresh eggs - hard cooked and quartered

3 medium ripe tomatoes - quartered

1/4 cup Nicoise olives

10-12 salt-packed anchovy fillets - split lengthwise, soaked in milk and drained OR olive-oil packed anchovies drained (optional with tuna)

Shop For This Recipe

Sparkling Wine Vinegar - Katz
$16.95
Fallot Dijon Mustard
$6.95
Chateau Virant A.O.P. Olive Oil
$49.95
Lummi Island Wild Albacore Canned Tuna
$12.33 $10.95
Nicoise Olives in Brine
$8.95
Scalia Anchovy Fillet in Olive Oil - Medium Jar
$11.95
Scalia Anchovy Fillets in Olive Oil - Mason Jar
$25.95
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Directions

Salade Nicoise Recipe


Tuna and Black Nicoise Olives, and green beans will make this salad spring into summer! Be sure to use the very best olive oil you can!

 

Directions:

1. Make the vinaigrette. In a small bowl whisk together vinegar, mustard and garlic. Whisk in the olive oil and salt and pepper to taste. Set aside.

2. Meanwhile, bring a medium pot of cold water to a boil over high heat. Add salt and green beans and cook about 8 minutes - or until slightly "al dente" or crunchy. Drain and refresh in ice water. Dry thoroughly and reserve.

3. Line a shallow serving bowl or platter with the lettuce leaves. Arrange four mounds of potatoes and drizzle with about half of the vinaigrette. Arrange bundles of green beans, cucumber fans, portions of the tune, and arrange the eggs and tomatoes around the edge. Sprinkle with the olives and garnish with the strips of anchovies. Drizzle everything with remainder of the vinaigrette and cover. Chill 1-8 hours before serving.