Salade Nicoise

TOTAL TIME: 25 min
Prep: 25 min
Inactive Prep: --
Cook: --
 
YIELD: 2 servings
LEVEL: Easy

ingredients

DRESSING:
    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
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    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.
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.