Printable Area
Salade Nicoise
Recipe courtesy Laura Calder
- Total Time:
- 25 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 2 servings
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.