This salad hails from France and makes for a delicious and hearty lunch.
Nicoise Salad
This salad hails from France and makes for a delicious and hearty lunch.
Ingredients
- 4 soft-boiled (or hard-boiled) eggs
- 2 small baby heads of fresh lettuce, (leaves washed and dried)
- 4 oz green beans, (tops & tails removed, boiled)
- 4 red bliss potatoes, (scrubbed and boiled)
- 12 anchovy fillets in vinegar, (or boquerones)
- ¼ cup pitted black olives
- ½ cup cherry tomatoes, (halved & salted in advance)
- 1 cup tuna preserved in oil
- 1 small red onion, (peeled & sliced thinly)
- 1 Tbsp champagne or red wine vinegar
For the vinaigrette:
- 1 small shallot, (finely diced)
- 4 Tbsp champagne or red wine vinegar
- 1 Tbsp Dijon mustard
- 3 tsp honey
- 6 Tbsp extra virgin olive oil
- Salt & freshly ground black pepper
Instructions
- Boil eggs for roughly 7 minutes and leave in ice water.
- Peel eggs in ice water and carefully rinse off any extra pieces of shell.
- Wash & dry baby lettuce leaves and reserve on paper towels.
- Cook your green beans in salty water until al-dente and remove from water.
- Allow beans to rest at room temperature.
- Boil red bliss potatoes in the salted water until tender all the way through.
- Remove potatoes from boiling water and allow potatoes to cool at room temperature.
- When the potatoes are cool enough to handle, slice into ¼” slices.
- Assemble the rest of the salad ingredients.
- For the red onion, slice and toss sliced onion with 1 Tbsp champagne vinegar and reserve onions until salad assembly.
- For the vinaigrette, combine shallot with vinegar, mustard, and honey.
- Whisk in the olive oil and season with salt & pepper.
- To assemble salad, dress salad greens and green beans gently with the vinaigrette, and place greens and beans on bottom of plates.
- Mount the salad greens and beans with the remaining ingredients and enjoy.
