Nicoise Salad with basil and Anchovy lemon Vinaigrette
Course: DinnerCuisine: FrenchDifficulty: Easy4
servings30
minutes20
minutesThis is a favorite recipe. It is easy to prepare and you can use seared fresh Ahi or use the nice European tuna. Either one work and both make it delicious. We use different kinds of olives, meatier olives work great. I steam the potatoes and the green beans. It all can be assembled early and served with soft boiled eggs. A nice sour dough goes well.
Ingredients
1 large garlic clove, minced
4 anchovies fillet, chopped
1/4 teaspoon salt, more maybe needed
2 Tablespoons lemon juice
3/4 lemon zest
1/2-3/4 teaspoon dijon mustard
1/3 cup olive oil
1/4 lb baby red potatoes
1/2 lb haricots verts
Favorite Greens: Arugula, Radicchio or Little gem
1 Tablespoon finely chopped basil
8 radishes, cut into wedges
2 lg ripe tomatoes, into wedges or 1 pint cherry tomatoes
2 cans or jars tuna
1/2 cup pitted Kalamata olives, sliced
4 soft/hard boiled eggs
Black pepper
Flaky finishing salt
Torn basil leaves
Directions
- Make the vinaigrette, Smash the garlic, salt, and the anchovies together to make a paste. Transfer to a small bowl, and stir in the lemon juice, zest and mustard. Using a whisk, slowly pour the lemon juice in, while whisking. Season with salt and pepper.
- Place the potatoes in a medium pot and cover with 2-3 inches of cold water. Salt the water and bring to boil. When the water, comes to a boil, continue cooking potatoes until fork tender about 10-15 minutes. Remove the potatoes and toss the green beans into the simmering water. Cook beans for 1 minutes and then add them to a cold water bath. Halve the potatoes and transfer to a small bowl with the green beans and coat with some of the vinaigrette. Now soft or hard boil the eggs. Rinse out the pan and cover eggs with cold water, when it comes to a boil, remove from heat and cover for 12 minutes. Then immediate place the eggs in a water bath.
- On a lg platter or preferably on individual plates, arrange greens of choice, then add the green beans, potatoes, cherry tomatoes, eggs, and tuna.
- Sprinkle with olives and drizzle with remaining vinaigrette.
