NIçOISE SALAD WITH BASIL AND ANCHOVY-LEMON VINAIGRETTE
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can 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. You can add a boiled egg 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. Which is just what you want in the steamiest time of the year.
Provided by Melissa Clark
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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 freshly ground black pepper, flaky sea salt and torn basil leaves.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 593 milligrams, Sugar 3 grams, TransFat 0 grams
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Makofa Mokoma
[email protected]Overall, I highly recommend this salad. It's delicious, healthy, and easy to make.
Manish Thakur
[email protected]I'm not a big fan of anchovies, but I loved the way they tasted in this salad. They added a nice salty flavor that balanced out the other ingredients.
Poltergeisha36
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with fresh, healthy ingredients.
BEST FRIENDS
[email protected]I love the combination of flavors in this salad. The salty anchovies, the tangy lemon vinaigrette, and the sweetness of the tomatoes are all perfect together.
Dirk Kotze
[email protected]This salad is so easy to make, and it's perfect for a quick and healthy lunch or dinner.
Sajan Pandey
[email protected]I made this salad for a potluck, and it was a huge hit. Everyone loved the fresh, flavorful taste.
David Trythall
[email protected]This salad is a great way to use up leftover vegetables. I had some leftover boiled potatoes and green beans, and they worked perfectly in this salad.
Cesario Reyes
[email protected]I followed the recipe exactly, and the salad turned out perfectly. I especially loved the combination of the potatoes, green beans, and tomatoes.
Benedicta Abrahams
[email protected]I'm a big fan of Nicoise salad, and this recipe is one of the best I've tried. The dressing is light and flavorful, and the salad is packed with fresh, healthy ingredients.
Towanda Northern
[email protected]This salad was absolutely delicious! The flavors of the basil, anchovy, and lemon vinaigrette were perfectly balanced. The salad was also very easy to make, and it came together in just 30 minutes.