Monday, August 6, 2012

Salade Niçoise

Salade Niçoise


1 clove garlic

⅛ teaspoon Kosher salt

⅓ cup olive oil

2 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 shallot, minced

⅛ freshly ground black pepper

1 pound small new potatoes, boiled until tender

6 ounces yellow baby beets, peeled and boiled until tender

6 ounces red baby beets, peeled and boiled until tender

8 ounces haricot verts, blanched

12 ounces cherry tomatoes, halved

½ cup black Niçoise olives

8 small radishes, trimmed and thinly sliced

8 salt-packed anchovies, rinsed and drained

4 hard-boiled eggs, halved lengthwise

3 (4-oz.) cans high-quality oil-packed tuna, drained

1 small cucumber, thinly sliced

½ cup loosely packed basil leaves, to garnish

¼ cup thinly sliced scallions, to garnish


To prepare the dressing, mince garlic on a cutting board and sprinkle heavily with salt.

Use a knife to scrape garlic and salt together to form a smooth paste.

Transfer paste to a medium bowl and whisk in oil, lemon juice, mustard, shallot, salt and pepper.

Set aside.

To prepare the salad, arrange all ingredients in separate rows on a large serving platter.

Drizzle dressing over all ingredients.

Season the salad with salt and pepper, to taste.

Garnish with basil and scallions just before serving.

Serve 4

You can combine this awesome recipe with some other of our collection.

From Saveur.

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