Updated: May 1, 2018
Close or far from summer, it doesn't matter, we all love a well garnished salad from time to time. La Salade Niçoise comes from Nice, a town in the South of France in which the sun, the beaches, and the palm trees are kings!
5 clove garlic
2 teaspoons of mustard
4 cured anchovy fillets
3 tablespoons white wine vinegar
1 tablespoon water
3/4 cup of olive oil
Salt & pepper
4 small potatoes
1/2 medium onion
2 sprigs of fresh thyme
1lbs of green beans
1/2lbs of small tomatoes, (such as cherry tomatoes)
10 anchovy fillets
1 can of oil tuna
3/4 cup pitted small black olives
2 tablespoons of capers
20 fresh basil leaves
4 cups of lettuce greens
For the dressing, mince the shallot and 1 clove of garlic. Then, mix the following ingredients all together: shallot, garlic, mustard, cured anchovies, vinegar, and water in a large bowl. Whisking constantly, slowly add in the olive oil, salt and pepper.
Cook the potatoes and add the cut (in cube) onion, thyme, and garlic. Once it is cook, remove from heat and drain potatoes. Allow the potatoes to cool down and then crumble them. Cook your green beans: throw them in boiling water until they're cooked! The time of cooking depends on how you like them: crunchy or soft.
In a pan, bring water to boiling and plunge your eggs in it for 9 minutes. Once it is done, Allow them to cool down, peel the shell and cut them in half.
In a large bowl, combine all the ingredients together: potatoes, green beans, tomatoes (cut in halves), anchovy fillets, tuna, olives, capers, basil, and lettuce greens. Mix well, and add the dressing. Last step: add the egg on top et voilà!
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