Nicoise Salad

All authorities declare that tomatoes must be quartered for a genuine Niçoise salad. For information about pissala, please read our salad article.

• 4 anchovies, made into pissala (optional)
• 3 cups cooked green beans
• 4 medium tomatoes, QUARTERED
• 3 cups baby lettuce
• 3 boiling potatoes, cooked and cut in 1 inch pieces
• 1 can tuna, drained
• 1/2 cup black olives, pitted
• 3 hard-boiled eggs
• 6 - 8 anchovy filets

Vinaigrette

• 2 tablespoons vinegar
• 1/4 teaspoon dijon mustard
• Pinch of pepper
• Salt to taste (omit if using pissala)
• 1/3 cup extra-virgin olive oil

METHOD

Pissala: Mash anchovies in a mortar and pestle. Set aside.

Vinaigrette: Put vinegar, mustard, pepper and pissala in a bowl. Reserve 1/4 cup of the dressing. Whisk to combine. When combined, whisk in oil.

In a separate bowl for each ingredient, toss green beans, then tomatoes, then potatoes with dressing. Set aside.

In serving bowl, gently toss lettuce leaves. Arrange the beans, tomatoes and potatoes on top. Break up tuna and put on top with olives and eggs. Lay anchovy strips across the top. Sprinkle remaining dressing over top and serve

Serves: 4 - 6

Recipe from www.inmamaskitchen.com

back to article on salad - read about he mystery of nicoise and pissalsala

 

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