Salade Nicoise

By maredan

Ingredients

• 1/2 * 1/2 clove garlic clove, minced
• 1 * 1 teaspoon tarragon vinegar
• 1/2 * 1/2 teaspoon Dijon mustard
• 1/4 * 1/4 cup mild olive oil, or half olive oil and half peanut oil
• * Lemon juice, to taste if needed
• * Salt and pepper
• 10 * About 10 leaves from a head of bib lettuce
• 6 * About 6 fresh basil leaves, shredded
• 6 * 6 cherry tomatoes, halved
• 6 * 6 baby red potatoes, boiled until tender, and sliced
• 4 * 4 ounces green beans, blanched in salted water, refreshed, and drained
• 3 * 3 baby artichoke hearts, cooked and quartered
• 1 * 1 very small purple onion, sliced very finely and separated into rings
• 1 * 1 handful A handful of Niçoise olives
• 2 * 2 hard-boiled eggs, quartered
• 3 * 3 or 4 anchovies
• * Fleur de sel and freshly ground pepper

Details

Servings 2

Preparation

Step 1

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 isn’t 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.