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Salade Niçoise

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

n/a minutes

Serves

4-6 people

Includes

Ingredients

  • 1 clove garlic
  • Kosher salt to taste
  • 1/3 cup Ultra Premium Picholine EVOO
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon Dijon mustard
  • 1 shallot, minced
  • Freshly ground black pepper, to taste
  • 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
  • 8 oz. green beans, blanched
  • 12 oz. cherry tomatoes, halved
  • 1/2 cup black Niçoise olives
  • 8 small radishes, trimmed and thinly sliced
  • 8 salt-packed anchovies, rinsed and drained
  • 4 hard-boiled eggs, halved lengthwise
  • 3 (4-oz.) cans high-quality oil-packed tuna, drained
  • 1 small cucumber, thinly sliced
  • 1/2 cup loosely packed basil leaves and 1/4 cup thinly sliced scallions, to garnish

Instructions

  • Using the first 7 ingredients, make the salad dressing. First mince the garlic on a cutting board and sprinkle chopped garlic with a good dose of salt. With a knife, mash garlic and salt together to form a smooth paste. Put the paste in a bowl and whisk in oil, juice, mustard, shallot, salt and pepper. Set this mixture to the side.
  • Salad can be mixed together and served after dressing is poured over or you can arrange all the ingredients in separate rows on a large serving platter, lifting parts of each section on to plate after dressing is poured over. Season with salt and pepper. Garnish with basil and scallions just before serving.
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