Nicoise Salad

Ingredients

For the Vinaigrette:

• 1 small shallot (or 1/8 small red onion) sliced very thinly (about 2 tablespoons)

• 1 small clove garlic, minced (about 1/2 teaspoon)

• 2 teaspoons Dijon mustard

• 4 cured anchovy fillets, oil-packed, minced (about 1 teaspoon)

• 3 tablespoons white wine vinegar

• 1 tablespoon water

• 3/4 cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper

For the Salad:

• 3/4 pound small waxy potatoes (about 4 potatoes), such as Yukon Golds

• 1/2 medium onion

• 2 sprigs fresh thyme

• 4 medium cloves garlic

• 1/2 cup DC kosher salt, plus more for seasoning

• 1 pound string beans, preferably French haricots verts, trimmed (prepared in advance)

• 4 large eggs (boil ahead of time)

• 1/2 pound ripe tomatoes, preferably a small variety or cherry tomatoes, halved, quartered, or cut into wedges (depending on size)

• 1 jar (about 8-10 oz) oil-packed ventresca or bonito tuna, such as Toninno, drained

• 3/4 cup pitted green olives, such as Castelventrano, drained

• 2 tablespoons drained brined capers

• 20 torn fresh basil leaves

• 3 ounces (about 4 cups) lettuce greens, such as a good mesclun mix, arugula, and/or butter lettuce

• Freshly ground black pepper

Preparation

1. For the Vinaigrette: Combine shallot, garlic, mustard, anchovies, vinegar, and water in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

2. For the Salad: In a large saucepan, cover potatoes with at least 2 inches of water. Add onion, thyme, and garlic. Stir in 1/2 cup salt until dissolved. Set over medium-high heat and bring just to a simmer. Lower heat to just barely below a simmer and cook until potatoes are easily pierced by a fork, about 40 minutes. Remove from heat and let stand in cooking water until cooled slightly. Drain potatoes. If using right away, allow to cool to room temperature, then crumble and set aside. If making 1 day ahead, store potatoes in the refrigerator, then revive by gently crushing with the bottom of a saucepan and frying in a cast iron skillet (see notes); allow to cool to room temperature, then crumble and set aside.

3. Meanwhile, fill a large saucepan with water and season generously with salt. Fill a large bowl with ice water. Bring saucepan of water to a boil. Working in small batches, cook beans until tender-crisp, about 3 minutes. Transfer to ice bath to chill. Drain beans and pat dry. Cut beans into 1 1/2-inch length and set aside.  If preparing ahead, beans can be refrigerated overnight at this point.

4. Add ice cubes to a large bowl and fill with water. Using sauce pan, hard boil eggs using 11-15 method. Cook 11 minutes, then cool in ice bath 15 minutes, then peel.  Store in the refrigerator for up to 5 days. Cut eggs into quarters lengthwise just before using.

5. In a large bowl, combine potatoes, green beans, tomatoes, anchovy fillets, tuna (if using), olives, capers, basil, and lettuce greens. Shake or whisk vinaigrette, then drizzle a small amount over ingredients in bowl, tossing gently with salad tongs and adding more vinaigrette as needed until everything is lightly coated. Season with salt and pepper. Transfer salad to serving bowls and garnish with eggs.

Adapted from a Serious Eats Recipe

Urban Cowgill July 2024