The Un-Composed (i.e., Best) Niçoise Salad

Serious Eats
24Ingredients
Calories
70Minutes

Ingredients

  • 1 shallot (small, minced, about 2 tablespoons)
  • 1 clove garlic (minced, about 1/2 teaspoon)
  • 2 teaspoons dijon mustard
  • 4 anchovy fillets (cured, either oil-packed or fully cleaned and prepped salt-packed ones, minced, about 1 teaspoon)
  • 3 tablespoons white wine vinegar
  • 1 tablespoon water
  • 3/4 cup extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 3/4 pound waxy potatoes (small, about 4 potatoes, such as young Yukon Golds)
  • 1/2 medium onion
  • 2 sprigs fresh thyme
  • 4 cloves garlic
  • 1/2 cup kosher salt (plus more for seasoning)
  • 1 pound string beans (preferably French haricots verts, trimmed)
  • 4 large eggs
  • 1/2 pound tomatoes (ripe, preferably a small variety or cherry tomatoes, halved, quartered, or cut into wedges, depending on size)
  • 10 anchovy fillets (either oil-packed or fully cleaned and prepped salt-packed ones, cut into 1-inch lengths)
  • 1 oil (250-gram, about 8.5 ounces can, packed bonito tuna, such as Ortiz, drained, optional; see note)
  • 3/4 cup black olives (pitted small, such as Niçoise or Taggiasca, drained)
  • 2 tablespoons brined capers (drained)
  • 20 fresh basil leaves (torn)
  • 3 ounces greens (lettuce, such as a good mesclun mix, arugula, mizuna, and/or butter lettuce)
  • freshly ground black pepper
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