Dining and Cooking
In Chefs’ Collections

Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette

Ingredients

  • 1 large garlic clove, minced
  • 2 anchovy fillets, chopped
  • ¼ teaspoon salt, more as needed
  • 2 tablespoons lemon juice
  • ¾ teaspoon grated lemon zest
  • ½ teaspoon Dijon mustard
  • ⅓ cup olive oil, more as needed
  • ¼ pound baby red potatoes
  • ½ pound haricots verts or green beans
  • 1 tablespoon finely chopped basil
  • 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 or 7-ounce) cans tuna packed in olive oil, drained
  • ½ cup pitted kalamata olives, sliced
  • Freshly cracked black pepper, for serving
  • Flaky sea salt, for serving
  • Torn basil leaves, for serving
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      337 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 17 grams protein; 10 milligrams cholesterol; 564 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Make 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.
  2. Place potatoes in a medium pot and cover them with 2 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 haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
  3. On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.

30 minutes

Dining and Cooking