niçoise salad anchovy dressing & fresh basil

Name: Niçoise Salad Anchovy Dressing & Fresh Basil
Yield: 6
Cuisine: Canadian
Ingredients: 1 pound(s) (450 g) of baby potatoes, halved; 1 pound(s) (450 g) of green beans, ends trimmed and halved; 1 - large cucumber, cut in half lengthwise then into slices; 1 pint(s) (500 ml) of cherry tomatoes, halved; 1 - red onion, thinly sliced; 1 cup(s) (250 ml) or so of your favourite kalamata style black olives, pitted; 1/2 bunch(es) leaves from a large bunch of fresh basil; ## FOR THE DRESSING; 1/2 bunch(es) of parsley, leaves and tender stems; 1/4 cup(s) olive oil, extra virgin; 2 - lemons, zest and juice; 2 ounce(s) (55 g.) can of whole anchovies; 2 tablespoon(s) (30 ml) dijon mustard; 2 tablespoon(s) honey; 2 clove(s) garlic, smashed

8 Pinches 1 Photo

Elaine Douglas

Vancouver, BC

Updated on Jun 17, 2015

This is my favourite way to toss together the amazing flavours of a Niçoise salad and skip the traditional fussy arrangement of the ingredients. My kids aren’t big fans of visible anchovies and don’t know that they’re hidden in the powerfully flavoured dressing loaded with tangy lemon, bright parsley and aromatic basil. They just know they love this salad and I love that it’s a whole meal in a bowl! Chef Michael Smith

Rate

prep time

cook time

method Stove Top

yield 6 - 12

Ingredients

1 pound (450 g) of baby potatoes, halved
1 pound (450 g) of green beans, ends trimmed and halved
1 - large cucumber, cut in half lengthwise then into slices
1 pint (500 ml) of cherry tomatoes, halved
1 - red onion, thinly sliced
1 cup (250 ml) or so of your favourite kalamata style black olives, pitted
1/2 bunch leaves from a large bunch of fresh basil
FOR THE DRESSING
1/2 bunch of parsley, leaves and tender stems
1/4 cup olive oil, extra virgin
2 - lemons, zest and juice
2 ounces (55 g.) can of whole anchovies
2 tablespoons (30 ml) dijon mustard
2 tablespoons honey
2 cloves garlic, smashed

How To Make niçoise salad anchovy dressing & fresh basil

Step 1

Here's what you do> Bring a large pot of salted water to a full, furious boil. Slip in the potatoes and cook them until they’re almost tender, 10 minutes or so. Add the green beans and continue simmering until a fork easily pierces the potatoes and the green beans have brightened without softening, 3 or 4 minutes longer. Drain the potatoes and green beans and spread them into a single layer on a baking sheet and cool in your fridge. Craft the dressing while the potatoes and beans cool. Toss the parsley, olive oil, lemon juice and zest, anchovies and their oil, Dijon mustard, honey and garlic into a food processor or blender and purée until smooth. In a large salad bowl, combine the potatoes, green beans, cherry tomatoes, cucumber, red onion, tuna, olives and basil. Pour the dressing over the salad and toss until it is lightly coated and well combined. Serve and share.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes