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
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    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.

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    3

    Newest Ratings and Reviews

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    • on February 15, 2014

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      The display and the flavors really combine for a great dish!

      people found this review Helpful.
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    • on May 24, 2012

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      Great dressing, fantastic salad. Thanks for the recipe

      people found this review Helpful.
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