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Real Recipes From Real Home Cooks ®

niçoise salad anchovy dressing & fresh basil

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

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

►
yield 6 - 12
method Stove Top

Ingredients For niçoise salad anchovy dressing & fresh basil

  • 1 lb
    (450 g) of baby potatoes, halved
  • 1 lb
    (450 g) of green beans, ends trimmed and halved
  • 1
    large cucumber, cut in half lengthwise then into slices
  • 1 pt
    (500 ml) of cherry tomatoes, halved
  • 1
    red onion, thinly sliced
  • 1 c
    (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 c
    olive oil, extra virgin
  • 2
    lemons, zest and juice
  • 2 oz
    (55 g.) can of whole anchovies
  • 2 Tbsp
    (30 ml) dijon mustard
  • 2 Tbsp
    honey
  • 2 clove
    garlic, smashed

How To Make niçoise salad anchovy dressing & fresh basil

  • 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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