Recipe courtesy of Laura Calder
Episode: France City Tour
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Salade Nicoise
Total:
25 min
Prep:
25 min
Yield:
2 servings
Level:
Easy
Total:
25 min
Prep:
25 min
Yield:
2 servings
Level:
Easy

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
  • 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 
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
  • 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.

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