Niçoise Salad with Basil and Anchovy-Lemon Vinaigrette
Ingredients
- 1 large garlic clove, minced
- 2 anchovy fillets, chopped
- ¼ tsp. salt, or to taste
- 2 tbsp. lemon juice
- ¾ tsp. lemon zest, grated
- ½ tsp. Dijon mustard
- ⅓ cup olive oil, more if needed
- ¼-pound baby red potatoes
- ½-pound green beans
- 1 tbsp. basil, finely chopped
- 8 radishes, cut into wedges or 1 slender cucumber, peeled and sliced
- 2 large, ripe tomatoes, cut into wedges or 1 pint cherry tomatoes, halved
- 2 6-ounce or 7-ounce cans tuna packed in oil, drained
- 4 eggs, hard-boiled, optional
- ½ cup kalamata olives, pitted and sliced
- Freshly cracked black pepper, for serving
- Flaky sea salt, for serving
- Torn basil leaves, for serving
Instructions
How to prepare the vinaigrette:
- Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste.
- Transfer to a small bowl and stir in lemon juice, zest and mustard.
- Using a whisk, slowly pour in olive oil while stirring constantly; adjust seasoning as needed; set aside.
- Place potatoes in a medium pot and cover with 2-inches or 3-inches of cold water.
- Salt the water and bring to a boil; when water comes to a boil, continue cooking potatoes until fork tender; 10 to 15 minutes more.
- Add the green beans during the last 2 to 3 minutes of cooking.
- Drain vegetables and let sit until cool enough to handle but still quite warm.
- Halve potatoes; transfer to a small bowl, along with the green beans; dress everything to coat with some, not all, of the vinaigrette.
- When completely cool, toss in chopped basil.
- On a large platter or four individual plates, arrange potatoes and green beans, radishes or cucumbers, tomatoes, tuna and hard-boiled eggs, if using.
- Scatter olives over the top and drizzle with remaining vinaigrette.
- Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.
Notes
In this recipe, we save the anchovy for the dressing; however, anchovy admirers can add more for garnish and anchovy avoiders can simply leave it out.