Salade Nicoise

Salade Nicoise is one of those dishes that provide an entire rainbow of flavors, colors, and textures to please every diner.

It is a French salad whose name comes from the tiny Nicoise olive that garnishes the plate, an olive from the Provence area of France.

Last week I had invited the family for a Sunday meal. I was making a grilled chicken with parsley and garlic under the breast skin, but I needed another dish to go with that. I was tired of the same old roasted potatoes and the side green salad. I wanted something different!

The Salade Nicoise!

1 lb redskin potatoes
1 lb haricot vert or string beans
1/2 lb of grape tomatoes
4 large eggs
6-8 anchovies
1/4 cyp of nicoise olives or any other olives

Dressing
1 anchovie
1/2 tspn minced garlic
1/2 cup extra virgin olive oil
1 tspn mustard
1/8 cup wine vinegar
1 tspn capers
salt and freshly ground pepper to taste

Fill a saucepan with cold water and add the eggs. Bring to a boil, lower the heat and let cook for 7 minutes. Drain and set  the eggs aside to cool.

Wash and halve the tomatoes.

Peel(optional) and cube the potatoes. Trim the string beans.

Half fill a medium saucepan with cold fresh water and add the potatoes. Set over high heat and let it come to a boil. Lower the heat to medium and let the potatoes cook until they are soft when piercing with a fork. Remove the potatoes to a covered dish and retain the hot water.

Add the string beans to the hot water and boil until tender but not too soft. When done, remove to plate.

In a small bowl mash the anchovie with the garlic. Add the mustard and mix. Add the vinegar and mix. Finally, add the olive oil and whisk to mix well. Add the capers and set aside.

In a large platter arrange the string beans, potatoes and tomatoes. Peel the eggs and cut into quarters. Arrange in the platter with the other ingredients. Top with anchovie fillets and the olives. Drizzle the dressing over. Grate some fresh pepper over the entire dish and it is ready to serve!

Enjoy!

Maria