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Niçoise Salad with Basil and Anchovy-Lemon Vinaigrette

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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.