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salade niÇoise

11 Pinches 1 Photo
ClubFoody avatar
Surrey South, BC
Updated on Jul 26, 2022

The combination of this salad is exactly what summer is all about; fresh and healthy with layers of yumminess!

prep time 30 Min
cook time 10 Min
method Stove Top
yield 2 servings

Ingredients

  • VINAIGRETTE
  • 1 small clove garlic, pressed
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons raspberry wine vinegar (substitute red wine vinegar)
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon herbes de provence
  • 1/4 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/4 cup extra virgin olive oil
  • 1 large anchovy filet, finely chopped
  • 1 teaspoon honey, or to taste
  • SALAD
  • 2 large hard-boiled eggs, sliced
  • 1/2 cup baby potatoes, cooked and halved or quartered
  • 6 ounces green beans, cooked and cut in thirds
  • 1/2 cup red onions, sliced (lyonnaise cut)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small butter lettuce leaves (substitute boston), washed and pat dried
  • 1/2 english cucumber, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red peppers, thinly sliced and halved
  • 1/4 cup yellow peppers, thinly sliced and halved
  • 1 can (6 oz.) oil-packed tuna, drained
  • 2 tablespoons capers, rinsed and drained
  • 1/4 cup niçoise olives, (substitute kalamata or black olives), drained
  • 2 large anchovy filets, cut into 1/4-inch pieces

How To Make salade niÇoise

  • Step 1
    VINAIGRETTE:
  • Step 2
    In a small bowl, add pressed garlic, lemon juice, wine vinegar, mustard, Herbes de Provence, and freshly ground pepper.
  • Step 3
    In a slow steady stream, add oil whisking constantly.
  • Step 4
    Add anchovy pieces and whisk; taste and adjust if necessary.
  • Step 5
    Add honey, whisk again, cover and transfer to the fridge for 1 ½ hours.
  • Step 6
    SALAD:
  • Step 7
    Boil the eggs and when they’re done, plunge them in an ice water bath; set aside.
  • Step 8
    One hour before serving, start boiling the potatoes in salted water for 10 to 12 minutes or until just tender.
  • Step 9
    When they’re done, drain and wait a few minutes before cutting them in half; set aside to cool.
  • Step 10
    Bring a pot of salty water to a boil. Add green beans and set the timer for 2 minutes.
  • Step 11
    Remove from the heat and plunge them in an ice water bath to stop them cooking. Let them sit there for 10 minutes to cool off, drain and set aside.
  • Step 12
    In a small bowl, add onion slices. Pour on lemon juice and water; toss to coat. Marinate them for 5 minutes; drain and set aside.
  • Step 13
    Take the vinaigrette out of the fridge and let it get to room temperature while assembling the salad.
  • Step 14
    To assemble... On 2 large plates, place a few lettuce leaves to cover. Evenly add cucumber slices, potato halves, cherry tomatoes, green beans, red onion slices, bell peppers, tuna chunks, sliced hard boiled eggs, capers, olives, and anchovy pieces.
  • Step 15
    Drizzle on some vinaigrette and serve immediately.
  • Step 16
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/EfI7TeJGdYA
  • 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!

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