Salade Nicoise

Name: Salade Nicoise
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Cuisine: french
Ingredients: 1 teaspoon tarragon vinegar; 1/2 teaspoon Dijon mustard; 1/2 clove garlic, minced; 1/4 cup/60 ml mild olive oil, or half olive oil and half peanut oil; 1/4 cup/60 ml mild olive oil, or half olive oil and half peanut oil; Lemon juice, if needed; Salt and freshly ground pepper; Salt and freshly ground pepper; About 10 leaves from a head of Bibb lettuce; About 6 fresh basil leaves, shredded; 4 ounces/110 g green beans, blanched in salted water, refreshed and drained; 6 baby red potatoes, boiled until tender and sliced; 6 cherry tomatoes, halved; 3 baby artichoke hearts, cooked and quartered; 1 very small purple onion, sliced very thinly and separated into rings; 1 very small purple onion, sliced very thinly and separated into rings; Handful nicoise olives; 2 hard-cooked eggs, peeled and quartered; 3 or 4 anchovy fillets; Fleur de sel and freshly ground pepper

Recipe courtesy of Laura Calder

Watch how to make this recipe.

Salade Nicoise

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Level: Easy
Yield: 2 servings

Total: 25 min
Prep: 25 min

Level: Easy
Yield: 2 servings

Total: 25 min
Prep: 25 min

Ingredients

Dressing:

1 teaspoon tarragon vinegar

1/2 teaspoon Dijon mustard

1/2 clove garlic, minced

1/4 cup/60 ml mild olive oil, or half olive oil and half peanut oil

Lemon juice, if needed

Salt and freshly ground pepper

Salad:

About 10 leaves from a head of Bibb lettuce

About 6 fresh basil leaves, shredded

4 ounces/110 g green beans, blanched in salted water, refreshed and drained

6 baby red potatoes, boiled until tender and sliced

6 cherry tomatoes, halved

3 baby artichoke hearts, cooked and quartered

1 very small purple onion, sliced very thinly and separated into rings

Handful nicoise olives

2 hard-cooked eggs, peeled and quartered

3 or 4 anchovy fillets

Fleur de sel and freshly ground pepper

Directions

For the dressing: Whisk together the vinegar, mustard and garlic. Whisk in the oil, adding it in a thin stream. Taste, and add some lemon juice if the dressing isn't sharp enough. Season with salt and pepper.
For the salad: Toss the lettuce leaves with a very little bit of the dressing and the shredded basil, and arrange on a platter. Toss the green beans, potatoes, tomatoes and artichoke hearts separately in a bit of dressing, and arrange on the platter. Scatter the onions and olives on top. Arrange the eggs and anchovies on top. Season with fleur de sel and pepper.