Mixed Niçoise Salad with Anchovies
Salads • World
Description
Mixed Niçoise Salad with Anchovies
Ingredients
- Shallot 1 head
- Minced garlic 5 cloves
- Dijon Mustard 2 teaspoons
- Canned anchovy fillets 14 pieces
- White Wine Vinegar 3 tablespoons
- Water 1 tablespoon
- Extra virgin olive oil ¾ cup
- Salt ¾ cup
- Ground Black Pepper to taste
- Potato 10 oz
- Onion ½ head
- Cumin leaves 2 stems
- Green Beans 15 oz
- Large Chicken Eggs 4 pieces
- Cherry Tomatoes 10 oz
- Canned tuna in oil 10 oz
- Pitted olives ¾ cup
- Capers 2 tablespoons
- Basil 0 oz
- Mixed salad greens 4 cups
Step-by-Step Guide
Step 1
Prepare the dressing: In a large bowl, mix shallot, garlic, mustard, anchovies, vinegar, water, and stir until smooth. While stirring, slowly pour in the olive oil. Alternatively, all ingredients can be placed in a sealed jar and shaken until fully combined. Add salt and pepper to taste. Store the dressing in the refrigerator for up to two weeks.
Step 2
Prepare the salad: In a large pot, place the potatoes and cover with water by 5 cm. Add the onion, cumin, and garlic to the pot. Stir in ½ cup of salt until fully dissolved. Place over medium heat and bring to a boil. Slightly reduce the heat and continue to cook until the potatoes can be easily pierced with a fork, about 40 minutes. Remove from heat and let the potatoes cool in the water. Drain the water. If preparing immediately, cool the potatoes to room temperature, then mash and set aside. If preparing in advance, refrigerate the potatoes, then break them into pieces, place them in a skillet, and fry in a cast-iron skillet until warmed to room temperature, then mash and set aside.
Step 3
Fill a large pot with water and add a little salt. In a second pot, fill with ice water. Bring the water in the first pot to a boil. Cook the green beans in small batches until slightly crisp, about 3 minutes. Then cool in the ice water. Gently dry the beans; they can also be refrigerated overnight. Cut the beans into pieces about 1.5 cm long and set aside.
Step 4
Pour ice into another large pot and fill it with water. In a second large pot, fill with water. Set a steamer pot over the water, cover, and bring to a boil over high heat. Place the eggs in the steamer, cover, and let cook for 9 minutes. Then immediately transfer the eggs to the ice water and let cool for 15 minutes, then peel the eggs under cold running water. The eggs can be stored in the refrigerator for up to 5 days. Cut the eggs lengthwise into 4 pieces.
Step 5
In a large bowl, mix the potatoes, green beans, tomatoes, anchovies, tuna (if using), olives, capers, basil, and salad greens. Shake or whisk the dressing and add a small amount to the bowl with the ingredients. Gently mix everything with clean hands, adding more dressing and distributing it evenly throughout the dish. Season with salt and pepper. Divide the salad onto plates and top each serving with eggs.
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