Niçoise Salad
Special Equipment
Blender

Ingredients

Salad
~1.5 lbs —fingerling or yukon gold potatoes
~3 —handfuls green beans
6 —hard boiled eggs
—olives
—cherry tomatoes
2 —cans oil-packed tuna
Avocado Vinaigrette
1 tbsp —dijon mustard
2 tsp —minced shallots
1 tsp —fresh tarragon
2 tbsp —lemon juice
3 tbsp —white wine vinegar
¼ cup —avocado
⅓ cup —olive oil
—salt/pepper/cayenne to taste
—water as needed to thin the texture
—optional: anchovy fillets or paste

Method

Prep

  • Hard boil the eggs
  • If using yukon gold potatoes, peel them
    • Cut the potatoes into small pieces
  • Cut the ends off the green beans
  • Fill a large mixing bowl with cold water
  • Bring salted water to boil in a large pot
    • Boil the green beans until just tender (~5–7 minutes)
    • Transfer the green beans to the cold water to stop cooking
    • Boil the potatoes until tender (~10–15 minutes)
    • Transfer to a plate lined with paper towel to cool
  • Cut the green beans into 11⁄2″ long pieces
  • Coat the potatoes with oil
  • Make the dressing by blending all the ingredients until smooth and the adjusting the texture with water

Assemble

  • Cut the olives and tomatoes
  • Dice the hard boiled eggs with an egg slicer
  • Add as much of each ingredient you want and finish with dressing

References