Niçoise salad
This salad can be prepped in advance for a crowd. Instead of combining, each component is dressed with the vinaigrette separately, then arranged on the plate.
SERVES 8 PREP 10 MINS COOK 20 MINS
For the vinaigrette:
✱ 2 anchovies, finely chopped
✱ 1 garlic clove, finely chopped
✱ 3tbsp fresh lemon juice
✱ 1tbsp Dijon mustard
✱ 1tsp mild honey
✱ 120ml extra-virgin olive oil For the salad:
✱ 6 large eggs
✱ 230g haricots verts or green beans, trimmed
✱ 455g small waxy potatoes
✱ 170g can tuna packed in olive oil, drained
✱ 320g cherry tomatoes, halved
✱ 2 small, seedless cucumbers, sliced into 6mm slices
✱ 5 small radishes, sliced into rounds
✱ 120g Niçoise or Kalamata olives
✱ 30g salted capers, soaked, rinsed, and drained
✱ 100g frisée, or other green salad leaves like rocket
1 To make the vinaigrette, using the flat side of a knife, smash together the anchovies, garlic, and a pinch of salt to form a thick paste. Transfer to a bowl and stir in the lemon juice, mustard, and honey. Slowly add the oil, whisking until the vinaigrette is emulsified; season with salt and pepper.
2 To make the salad, prepare an ice bath in a large bowl and set aside. Bring a large pot of salted water to a boil. Gently add the eggs and cook for 7 mins. Transfer the eggs to the prepared ice bath and chill until cold, about 5 mins. Peel the eggs and set aside. Refresh the ice bath with more ice.
3 Add the haricots verts to the same pot of boiling water and cook until just tender, 2 to 4 mins. Use tongs to transfer to the ice bath; chill, then pat dry and transfer to a bowl. Toss with ¼ of the prepared dressing. Add the potatoes to the boiling water and cook until fork tender, 10 to 15 mins. Drain and transfer the warm potatoes to a bowl; toss with half of the remaining dressing.
4 To serve, arrange the greens on a large platter; season with salt and pepper. Drizzle with the remainder of the prepared dressing. Halve the eggs and arrange along with the tuna, potatoes, haricots verts, tomatoes, cucumbers, radishes, olives and capers in separate piles on top of the lettuce. Sprinkle with flaky salt and serve. Per serving: 320 cals, 22g fat (4g saturated), 14g carbohydrates