Laura Calder's Salade Nicoise
- serves 2
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: Salad, Vegetables, French, No-Cook, Fish, Appetizer, Lunch, Spring
https://www.foodnetwork.ca/recipe/laura-calders-salade-nicoise/9054/