Traditional French Niçoise Salad

Ingredients

• mixed lettuce
• green beans
• red onions, sliced thin
• tricolor fingerling potatoes
• hard boiled egg
• Nicoise olives
• capers
• anchovies (optional)
• grape tomatoes, halved
• lemon wedges for serving
• Top with oil packed tuna, seared tuna or salmon
• 3⁄4 cup olive oil
• 1⁄3 cup fresh lemon juice or red wine vinegar
• 3 Tbs minced shallots
• 1 tsp Dijon mustard
• 1 Tbs fresh thyme leaves
• 2 Tbs basil, chopped
• 2 tsp fresh tarragon
• salt
• pepper

Instructions

1. 1

   --- Directions ---

2. 2

   Make dressing, combine olive oil with vinegar or juice. Whisk in the Dijon to emulsify. Stir in herbs, shallots, salt and pepper to taste. Refrigerate, but not too long as good olive oil will turn solid.

3. 3

   Make blanched green beans. Bring a small pan of water to a boil. Place beans in water for 2 minutes. Drain immediately and place beans in a bowl filled with ice and water to stop the cooking process. Drain after 2 minutes.

4. 4

   Place whole, scrubbed fingerling potatoes, with skin on in a saucepan and cover with water. Add 1 Tbs salt to water. Bring to a simmer. Simmer until fork tender, but not falling apart. This can be tough to time as it depends on size of potato. Cooking time should be at about 20-25 minutes. Drain, slice in half.

5. 5

   Hard boil eggs. Visit link in bio for how to cook eggs.

6. 6

   Top lettuce with chilled potatoes, eggs, tomatoes, green beans, potatoes, red onions and optional anchovies. If you have picky guests, serve capers and anchovies in small bowls on the side.

7. 7

   Serve dressing on the side.