Salad nicoise

• Seafood

  • 6 Anchovies, whole
  • 2 8-ounces cans Italian tuna in oil, good-quality canned

• Produce

  • 1 bunch Cherry tomatoes
  • 1 1/2 lbs Green beans, fresh
  • 1 tsp Shallot

• Refrigerated

  • 6 Eggs, hard

• Condiments

  • 2 tbsp Capers
  • 2 tsp Dijon mustard
  • 1 Dressing
  • 2 tbsp Lemon juice, fresh
  • 1/4 cup Nicoise olives

• Baking & Spices

  • 3 grinds Black pepper
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Deli

  • 1 Salad

• Beer, Wine & Liquor

  • 1 tbsp Vinegar (white or white wine

• Other

  • 1½ pounds Yukon Gold, Yellow Finn, or New Potatoes (4 medium potatoes

Found on panningtheglobe.com

Description

Ingredients

• Dressing
• ½ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons dijon mustard
• 1 teaspoon finely minced shallot
• ¼ teaspoon salt
• a few grinds of black pepper
• Salad
• 1 head of bibb lettuce (butter lettuce), leaves separated, washed and dried. (to wash and crisp lettuce ahead, see directions here.)
• 1½ pounds of fresh green beans
• 1½ pounds Yukon Gold, Yellow Finn, or New Potatoes (4 medium potatoes)
• 1 tablespoon vinegar (white or white wine)
• Salt and pepper, to taste
• 1 bunch of cherry tomatoes, halved or 3 large, ripe tomatoes, cut into wedges
• 2 8-ounces cans of good-quality canned Italian tuna in oil, drained and flaked (or you can use fresh seared, sliced sushi-grade tuna)
• 6 hard-boiled eggs, peeled and chilled
• ¼ cup niçoise olives
• 2 tablespoons capers, drained
• 6 whole anchovies (optional)

Directions

• Dressing Whisk lemon juice and mustard. Continue whisking as you slowly drizzle in the oil, until the dressing is emulsified. Add shallot, salt and pepper and whisk to combine. Set aside.
• Prepare green beans Wash and trim the ends. Bring a large pot of water to a boil. Drop the beans in and and when it returns to a boil, cook them for 2-3 minutes, until they are just cooked through, but still crisp and bright green. Drain and cool immediately to stop the cooking process: them in a bowl and keep filling it will cold water, draining it, and repeating until they are cool; or transfer them to a bowl of ice water to cool. To store cooled beans, wrap them in a damp paper towel and then in a sealed plastic bag in the fridge.
• Prepare Potatoes Scrub or Peel and cut potatoes into ¼-inch slices crosswise, one at a time, placing slices in a large bowl of cold water, as you go, to prevent browning. Fill a large pot half way with water. Add 2 teaspoons salt and bring to a boil. Transfer potato slices to boiling water. When water returns to a simmer, cook potato slices for about 5 minutes, until they are just cooked through. (They will soften a bit more as they cool) Drain water from potatoes and transfer them to a large bowl. Sprinkle them with salt, pepper, and 1 tablespoon of vinegar. Toss gently and let them cool for 10 minutes or so. Potatoes can be stored overnight in an airtight container in the fridge. Bring them to room temperature before serving.
• Slice eggs crosswise or quarter them lengthwise.
• Assemble Salad I like to compose the salad on a large platter. You can also do it on individual plates. Line a large platter with the lettuce leaves (trick: if the leaves curl too much, crack the thick white spines gently to help them lie flat) Arrange ingredients in separate piles around the platter. I like to start with the tuna - slightly off center - and work around it. Sprinkle tomatoes, green beans, eggs and tuna with little salt and pepper. Drizzle half the dressing over everything except the olives, capers and anchovies. Serve the rest of the dressing on the side.