SALADE NICOISE

Salade Nicoise image

Provided by Geoffrey Zakarian

Time 25m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
3 eggs
4 ounces haricots verts, trimmed
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/2 cup extra-virgin olive oil
4 new red potatoes (about 12 ounces), cooked
10 cups torn Boston or other tender leaf lettuce, washed and dried
1 1/2 cups cored, seeded, and diced tomato or halved cherry tomatoes
Two 6-ounce cans tuna in olive oil, drained
8 anchovy fillets
1/2 cup Nicoise olives

Steps:

Bring two medium saucepans of salted water to a boil.
Gently lower the eggs into the boiling water of one saucepan and simmer gently, uncovered, for 10 minutes. Remove the eggs to a bowl of ice water. Once cool, peel and quarter the eggs.
Add the haricots verts to the second saucepan and blanch until just tender, about 3 minutes. Cool under running water, drain, and pat dry.
In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the oil in a slow, steady stream to make a smooth, emulsified vinaigrette.
Slice the warm potatoes and then toss in a medium bowl with a few tablespoons of the dressing. Season with salt and pepper.
Line a serving platter with the lettuce. Mound the potatoes on the lettuce. Toss the haricots verts with a few tablespoons of dressing, season with salt and pepper, and mound next to the potatoes. Repeat with the tomatoes and tuna, dressing separately and placing on the lettuce. Add the egg quarters, but don't toss with the dressing. Arrange the anchovies between the mounds of ingredients and scatter the olives. Drizzle a little more of the dressing over everything and serve family style, with any extra dressing on the side.