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Salade Niçoise
Salade Niçoise

Serves: 6 : 6

In a medium bowl, combine vinegar, salt, pepper and olive oil to make a vinaigrette. Whisk in herbs and set aside. In a large pot of salted boiling water, cook green beans until barely tender (6 to 8 mn). Drain and refresh under cold running water to stop cooking. Drain again and pat dry. In large pot of salted boiling water, cook potatoes until just tender when pierced with a knife (8 to 10 mn). Drain and pat dry. Place in a small bowl and add olive oil. Toss to coat with oil. On a large platter, arrange beans, potatoes, tomatoes, cucumber, and radishes in neat mounds. Place tuna in center. Fill in spaces with hard-boiled eggs. Garnish with anchovies and onion. Scatter olives randomly. Tuck romaine on the outside of the platter. Place croutons on platter. Drizzle salad with 1 cup of vinaigrette before serving. Pass the remaining vinaigrette separately.

Recipe Contributed By

Recipe Category: Salads

1/2 cup red wine vinegar Available Online
1 head romaine lettuce (pale inner leaves only)
2/3 cup olives Nicoises Available Online
1 red onion, thinly sliced for garnish
1 tin (2 oz) anchovy fillets in olive oil, drained, for garnish
3 hard-boiled eggs, quartered
12 oz canned oil-packed tuna, drained and flaked Available Online
1 bunch radishes, ends trimmed
1 cucumber, peeled, halved, seeded and sliced 1/4 inch thick
6 ripe plum tomatoes, quartered
2 Tbsp extra-virgin olive oil Available Online
12 small red new potatoes
1/2 lb green beans, ends trimmed
1/4 cup mixed fresh herbs (parsley, chives, basil)
1 1/2 cup extra-virgin olive oil Available Online
Salt and pepper to taste
Garlic croutons

Items Available For This Recipe

Old red wine vinegar 16 floz

$8.95    ( Item: #1010)

Olives nicoises in sea salt brine 4.75 oz

$5.95    ( Item: #2625)

Castelines EV Olive oil AOP Vallee des Baux 17 fl

$34.95    ( Item: #2514)

Castelines EV Olive oil AOP Vallee des Baux 17 fl

$34.95    ( Item: #2514)

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