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Directions for: Laura Calder's Salade Nicoise

Ingredients

½ clove garlic clove, minced

1 tsp tarragon vinegar

½ tsp Dijon mustard

¼ cup mild olive oil, or half olive oil and half peanut oil

Lemon juice, to taste if needed

Salt and pepper

About 10 leaves from a head of bib lettuce

About 6 fresh basil leaves, shredded

6 cherry tomatoes, halved

6 baby red potatoes, boiled until tender, and sliced

4 oz green beans, blanched in salted water, refreshed, and drained

3 baby artichoke hearts, cooked and quartered

1 very small purple onion, sliced very finely and separated into rings

1 handful A handful of Niçoise olives

2 hard-boiled eggs, quartered

3 or 4 anchovies

Fleur de sel and freshly ground pepper

Directions

1. For the dressing: whisk together the garlic, vinegar, and mustard. Whisk in the oil, adding it in a thin stream. Taste, and add some lemon if the dressing isn’t sharp enough. Season with salt and pepper. Set aside.

2. To serve: toss the lettuce leaves with a very little bit of the vinaigrette and the shredded basil, and arrange on a platter. Toss the tomatoes, potato slices, green beans and artichoke hearts separately in a bit of vinaigrette, and arrange on the platter. Scatter over the onion and olives. Arrange the eggs on top. Season with salt and pepper, and eat.

See more: Spring, Appetizer, Vegetables, Lunch, French, Salad, Fish, No-Cook