Niçoise Salad
I’ve long been a fan of this classic salad. I’ve been making it for lunch a lot since working on using up the last of the cherry tomatoes. The dressing will be kept refrigerated for about five days, making enough for several individual salads. As usual, the quantities can be increased for more servings.
For the Vinaigrette
- 1 garlic clove, minced
- 2 anchovy filets, chopped
- 2 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- ½ tsp Dijon mustard
- ⅓ cup olive oil
- salt & pepper to taste
For each Salad
- 2 cups tender lettuce, such as butter
- 2-3 small yellow potatoes
- large handful of green beans or haricot vertes, if available, trimmed and snapped into 2-inch pieces
- 6-7 cherry tomatoes, halved
- 1/4 cup thinly sliced cucumber
- 1 hard-cooked egg, quartered
- 5-6 black or Niçoise olives
- a small handful of dill for garnish
Make the vinaigrette first to allow the flavors to blend. It’s easy—place all ingredients into a jar, cover, then shake. Set aside and make the salads.
In a saucepan, cook the potatoes in boiling, salted water until fork tender. Remove the potatoes from the water to a colander, rinse with cool water, and allow to drain.
Using the same water, blanch the green beans for about three minutes or until they become tender and turn a brilliant green. Remove the beans to a colander, rinse with cool water, and allow to drain.
Lay lettuce leaves on individual plates or a large platter, depending on how many servings. Slice and arrange the potatoes, beans, cherry tomatoes, cucumber, eggs, and olives on top, then garnish with the dill.
Dress with the vinaigrette and serve.
