
HG Cooks
Salade Niçoise
Recipe and Photo by Well Seasoned Studio
Ingredients
For the Salad:
2 (5-7oz) jars Tonnino Tuna (or other high quality canned or jarred tuna)
1 lb of haricots verts (stem ends trimmed)
1 lb of Yukon gold or new potatoes
4 large hard boiled eggs
1 head of butter lettuce leaves (or Bibb lettuce leaves)
4 medium ripe heirloom tomatoes (quartered or cut into chunks, or 1/2 pint of halved cherry tomatoes)
1/2 cup of Niçoise olives, pitted
8 anchovy fillets
1 tbsp of capers, drained
flaky sea salt (for serving)
freshly black ground pepper (for serving)
1/2 cup of Niçoise salad dressing
For the Niçoise Salad Dressing:
2 tbsp of Niçoise olives
1 small shallot, finely chopped
2 tbsp of fresh basil leaves, finely chopped (or parsley)
1 small garlic glove, roughly chopped
1/4 cup of extra virgin olive oil
1 tbsp of sherry vinegar
1 tbsp of fresh lemon juice
1/4 tsp of kosher salt
Instructions
Blanch the Haricots Verts
Bring a large pot of water to boil. Add trimmed haricots verts, then cook for 3 minutes. Using tongs, transfer the string beans to an ice bath. Return the water to a boil. A
After a few minutes, drain the haricots verts. Leave the whole or chop into bite-size pieces.
Cook the Potatoes
Season the boiling water with a generous 1-2 tbsp of Kosher salt.
Add the potatoes and cook for 12-15 minutes, or until the potatoes are knife tender. Drain. Leave whole or half. .
Make the dressing
Finely chop all ingredients and place in a mason jar with olive oil, sherry vinegar, lemon juice, and salt
Or place all ingredients in a blender and pulse until smooth
Assemble
Place lettuce leaves on a large platter, then add tuna, string beans, potatoes, hard boiled eggs, tomatoes, and olives, placing them in mounds around the tray
Scatter with 8 anchovy fillets and 1 tbsp of drained capers, then season the tomatoes and eggs with flaky sea salt
Season the entire salad with freshly ground black pepper