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

Name: The Un-Composed (i.e., Best) Niçoise Salad Recipe
Cook time: 2 h
Total time: 2 h
Cuisine: French
Ingredients: 1 small shallot, minced (about 2 tablespoons); 1 small clove garlic, minced (about 1/2 teaspoon); 2 teaspoons Dijon mustard; 4 cured anchovy fillets, 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 and freshly ground black pepper; 3/4 pound small waxy potatoes (about 4 potatoes), such as young Yukon Golds; 1/2 medium onion; 2 sprigs fresh thyme; 4 medium 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 ripe tomatoes, 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 (250-gram, about 8.5 ounces) can oil-packed bonito tuna, such as Ortiz, drained (optional; see note); 3/4 cup pitted small black olives, such as Niçoise or Taggiasca, drained; 2 tablespoons drained brined capers; 20 torn fresh basil leaves; 3 ounces (about 4 cups) lettuce greens, such as a good mesclun mix, arugula, mizuna, and/or butter lettuce; Freshly ground black pepper

Instructions

Cook:2h

Traditionally, Niçoise salads are "composed," meaning each ingredient is artfully arranged in separate little piles on the plate. Here's the truth: That's a terrible (and lazy!) way to make a salad. This one is loaded with all the best ingredients, cooked with care, and assembled like you actually give a damn. Which you do. Your guests will thank you.

Updated at: Thu, 18 Apr 2024 21:37:58 GMT