Nicoise Salad New Style

This composed whole meal protein rich salad is a classic from the city of Nice in the south of France. Nowadays, it is a staple at bistros and brassieres all over France.

Yield:
4 servings
Category:
Salads and Dressings
Cuisine:
French

INGREDIENTS:

  • For the Dressing
  • 1 clove garlic, minced
  • Kosher salt, to taste
  • 1/3 cup olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 1 shallot, minced
  • 2 anchovies, rinsed, drained and minced
  • Freshly ground black pepper, to taste
  • For the Salad
  • 16 marble or fingerling potatoes, boiled or roasted until tender
  • 6 oz. yellow or red baby beets, boiled or roasted until tender, peeled
  • 16 haricot verts, boiled for 3 minutes
  • 16 cherry tomatoes, halved or multicolored grape tomatoes
  • 1/2 cup black Niçoise or Kalamata olives
  • 4 small radishes, trimmed and thinly sliced
  • 4 hard-boiled eggs, halved lengthwise
  • 1/2 english cucumber, thinly sliced
  • 4 oil packed anchovies, rinsed and drained
  • 2 (4-oz.) cans high-quality oil-packed tuna, drained
  • 1/2 cup loosely packed basil leaves, to garnish
  • 1/4 cup thinly sliced scallions

DIRECTIONS:

  1. Make the dressing: Mince garlic on a cutting board and sprinkle 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, minced anchovies, mustard, shallot, and pepper; set aside.
  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.

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