Salade Niçoise

By bjlazyl

Ingredients

• FOR THE DRESSING:
• 1 clove garlic
• Kosher salt, to taste
• 1/3 cup olive oil
• 2 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 1 shallot, minced
• Freshly ground black pepper, to taste

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1 lb. small new potatoes, boiled until tender

6 oz. yellow baby beets, boiled until tender, peeled

6 oz. red baby beets, boiled until tender, peeled

4 hard-boiled eggs, halved lengthwise

1. Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.

2. Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.

I have always loved Salade Nicoise! This is a great reminder to make it again soon. Thanks for sharing!

This was one of the first meals I had when I arrived in Paris many, many years ago. Had it twice the first week I arrived. Though I never ordered again in all my years of living there, it served as an inspiration for many a restaurant dishes, hot and cold, when I returned home to California. Using our proliferation of beautiful produce and seafood makes the possibilities endless. Just try subbing out the tuna for tiny baby shrimp or crab stuffed into an avocado half, just for starters. Green Goddess dressing? Remoulade? Use what's local and have fun!