The French Cookbook

Salade NiÁoise

 

 

1/2 cup red wine vinegar

Salt and pepper to taste

1 1/2 cup extra-virgin olive oil

1/4 cup mixed fresh herbs (parsley, chives, basil)

1/2 lb green beans, ends trimmed

12 small red new potatoes

2 Tbsp extra-virgin olive oil

6 ripe plum tomatoes, quartered

1 cucumber, peeled, halved, seeded and sliced 1/4 inch thick

1 bunch radishes, ends trimmed

12 oz canned oiled-packed tuna, drained and flaked

3 hard-boiled eggs, quartered

1 tin (2 oz) anchovy fillets in olive oil, drained, for garnish

1 red onion, thinly sliced for garnish

2/3 cup olives NiÁoises

1 head romaine lettuce (pale inner leaves only)

Garlic croutons

In a medium bowl, combine vinegar, salt, pepper and olive oil to make a vinaigrette. Whisk in herbs and set aside. In a large pot of salted boiling water, cook green beans until barely tender (6 to 8 mn). Drain and refresh under cold running water to stop cooking. Drain again and pat dry. In large pot of salted boiling water, cook potatoes until just tender when pierced with a knife (8 to 10 mn). Drain and pat dry. Place in a small bowl and add olive oil. Toss to coat with oil. On a large platter, arrange beans, potatoes, tomatoes, cucumber, and radishes in neat mounds. Place tuna in center. Fill in spaces with hard-boiled eggs. Garnish with anchovies and onion. Scatter olives randomly. Tuck romaine on the outside of the platter. Place croutons on platter. Drizzle salad with 1 cup of vinaigrette before serving. Pass the remaining vinaigrette separately.

Serves 6