Nicoise Salad

Nicoise Salad

This salad combines the best of the flavors of the south of France - salty, oily olives and fish get perked up by a hit of lemon juice, and a variety of different textures. The eggs are best cooked to a jammy texture, but if your family prefers hard-boiled you can go that route.

Prep Time

20 minutes

Servings

4

Ingredients

• 4 cups mixed greens
• 12 ounces green beans, trimmed and blanched or steamed
• 1/2 pound baby red potatoes, cut in half and boiled until tender
• 4 jammy eggs (see notes for directions)
• 6 ounces oil packed tuna
• 2 anchovy fillets per person
• 1 cup cherry tomatoes
• 2 tablespoons fresh basil, roughly chopped
• 1/2 cup lemon juice (2-3 lemons)
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 teaspoon salt
• 1/2 cup good quality olive oil

Directions

1. In a small bowl, whisk together the lemon juice, mustard, honey, and salt. Slowly drizzle in the olive oil, whisking the entire time, until all the oil is incorporated and you have a smooth and creamy dressing. Set aside.
2. Arrange the mixed greens on a large platter. Top with the potatoes, olives, tomatoes, green beans, and fish. Cut your eggs into quarters and arrange them around the outside.
3. Drizzle dressing over the top and sprinkle with chopped basil. Serve with plenty of fresh cracked peppercorn.
4. You can leave out the anchovies entirely, or substitute another fish. Grilled salmon is very good on a Nicoise!