Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette
Updated February 19, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large garlic clove, minced
2 anchovy fillets, chopped
¼ teaspoon salt, more as needed
2 tablespoons lemon juice
¾ teaspoon grated lemon zest
½ teaspoon Dijon mustard
⅓ cup olive oil, more as needed
¼ pound baby red potatoes
½ pound haricots verts or green beans
1 tablespoon finely chopped basil
8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced
2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved
2 (6 or 7-ounce) cans tuna packed in olive oil, drained
4 hard-boiled eggs (optional)
½ cup pitted kalamata olives, sliced
Black pepper, for serving
Flaky sea salt, for serving
Torn basil leaves, for serving
Nutritional analysis per serving (4 servings)
12 grams carbs; 167 milligrams cholesterol; 472 calories; 19 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 32 grams fat; 3 grams fiber; 652 milligrams sodium; 34 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
- Step 2
Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
- Step 3
On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with black pepper, flaky sea salt and torn basil leaves.
Private Notes
Comments
I disagree....the anchovies, garlic and basil made this a standout for a vinaigrette...maybe you didn't use enough...absolutely fantastic....chose the radishes rather than cucumber...
Nicoise is one of my favorite salads but sometimes gets dull. The anchovies perked it up and I laid the remaining ones from the can on the salad. The fresh basil leaves were a nice touch as well, but fresh basil leaves will make anything taste good., I DID think the dressing was worth the effort. Lovely summer meal.,
Friends rave about this salad, and I live in Nice. BTW, in my experience the tuna is always canned packed in oil, never fresh, even in top restaurants. Le vrai - the real thing.
Go for it with the anchovies - they add a lot to the dressing, but you don’t really know they are there. This dish is so simple and easy to put together, but immensely satisfying. It has become a weekly staple in our house. Perfection!
Made exactly as written. It was great.
If you don’t have anchovies on hand or don’t want to open up a can for this, just use a small splosh of fish sauce, I find that works perfectly for a replacement. Reduce the amount of salt a bit to compensate.