Salade Niçoise

Name: Salade Niçoise
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 clove garlic; Kosher salt, to taste; 1 ⁄ 3 cup olive oil; 2 tbsp. fresh lemon juice; 1 tbsp. Dijon mustard; 1 shallot, minced; Freshly ground black pepper, to taste; 1 lb. small new potatoes, boiled until tender; 6 oz. yellow baby beets, boiled until tender, peeled; 6 oz. red baby beets, boiled until tender, peeled; 8 oz. haricot verts, blanched; 12 oz. cherry tomatoes, halved; 1 ⁄ 2 cup black Niçoise olives; 8 small radishes, trimmed and thinly sliced; 8 salt-packed anchovies, rinsed and drained; 4 hard-boiled eggs, halved lengthwise; 1 small cucumber, thinly sliced; 3 (4-oz.) cans high-quality oil-packed tuna, drained; 1 ⁄ 2 cup loosely packed basil leaves, to garnish; 1 ⁄ 4 cup thinly sliced scallions, to garnish

Serves
serves 4-6

TODD COLEMAN

Ingredients

For the Dressing

1 clove garlic
Kosher salt, to taste
¹⁄₃ cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste

For the Salad

1 lb. small new potatoes, boiled until tender
6 oz. yellow baby beets, boiled until tender, peeled
6 oz. red baby beets, boiled until tender, peeled
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved
¹⁄₂ cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
1 small cucumber, thinly sliced
3 (4-oz.) cans high-quality oil-packed tuna, drained
¹⁄₂ cup loosely packed basil leaves, to garnish
¹⁄₄ cup thinly sliced scallions, to garnish

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Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.

Ingredients

For the Dressing

1 clove garlic
Kosher salt, to taste
¹⁄₃ cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste

For the Salad

1 lb. small new potatoes, boiled until tender
6 oz. yellow baby beets, boiled until tender, peeled
6 oz. red baby beets, boiled until tender, peeled
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved
¹⁄₂ cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
1 small cucumber, thinly sliced
3 (4-oz.) cans high-quality oil-packed tuna, drained
¹⁄₂ cup loosely packed basil leaves, to garnish
¹⁄₄ cup thinly sliced scallions, to garnish

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Instructions

Step 1

Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.

Step 2

Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.

Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.
Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.