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Description
Here is a riff on a classic French salade niçoise. Traditionalists drape anchovy filets across the finished salad, but here, they're minced and used only in the dressing. Anchovy admirers can certainly add more for garnish — and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. Add a jammy egg or two if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time.
Ingredients
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1large garlic clove, minced 2anchovy fillets, chopped 1/4teaspoon salt, more as needed 2tablespoons lemon juice 3/4teaspoon grated lemon zest 1/2teaspoon Dijon mustard 1/3cup olive oil, more as needed 1/4pound baby red potatoes 1/2pound haricots verts or green beans 1tablespoon finely chopped basil 8radishes, cut into wedges, or 1 slender cucumber, peeled and sliced 2large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved 2(6 or 7-ounce) cans tuna packed in olive oil, drained 4hard-boiled eggs (optional) 1/2cup pitted kalamata olives, sliced Black pepper, for serving Flaky sea salt, for serving Torn basil leaves, for serving
Directions
Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed. Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil. On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with black pepper, flaky sea salt and torn basil leaves.
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