New Recipes Laura Calder's Salade Nicoise - ★Cooking Recipes★

Directions for: Laura Calder's Salade Nicoise

Ingredients

clove garlic clove, minced

1 tsp tarragon vinegar

tsp Dijon mustard

cup mild olive oil, or half olive oil and half peanut oil

Lemon juice, to taste if needed

Salt and pepper

About 10 leaves from a head of bib lettuce

About 6 fresh basil leaves, shredded

6 cherry tomatoes, halved

6 baby red potatoes, boiled until tender, and sliced

4 oz green beans, blanched in salted water, refreshed, and drained

3 baby artichoke hearts, cooked and quartered

1 very small purple onion, sliced very finely and separated into rings

1 handful A handful of Nioise olives

2 hard-boiled eggs, quartered

3 or 4 anchovies

Fleur de sel and freshly ground pepper

Directions

1. For the dressing: whisk together the garlic, vinegar, and mustard. Whisk in the oil, adding it in a thin stream. Taste, and add some lemon if the dressing isnt sharp enough. Season with salt and pepper. Set aside.

2. To serve: toss the lettuce leaves with a very little bit of the vinaigrette and the shredded basil, and arrange on a platter. Toss the tomatoes, potato slices, green beans and artichoke hearts separately in a bit of vinaigrette, and arrange on the platter. Scatter over the onion and olives. Arrange the eggs on top. Season with salt and pepper, and eat.

See more: Salad, Vegetables, French, No-Cook, Fish, Appetizer, Lunch, Spring