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Laura Calder’s Salade Nicoise

Laura Calder's Salade Nicoise
YIELDS
2 servings
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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
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Directions

Step 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.

Step 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.

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