Julia Child’s Salade Niçoise
Julia Child's Salade Niçoise
You can make it with a few fresh ingredients and what you have in your cupboard. It can easily be adapted for the ingredients on hand. Great dish for summer, and healthy.
Ingredients
- 1-1/2 pounds Green beans
- 1-1/2 pounds Small red potatoes
- 2 tablespoons White wine vinegar
- ⅓ cup Cold water
- 2 tablespoons Minced shallots
- 3 tablespoons Olive oil
- ½ teaspoon Salt
- ½ teaspoon Freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 head Boston lettuce About 1-1/4 pounds, leaves torn into pieces
- 6 Hard-boiled eggs, peeled and quartered
- 1 cup Halved cherry tomatoes
- 1 (8-oz.) can Tuna Preferably oil-packed, drained
- 1 (2-oz.) tin Anchovy fillets, drained
- 2 tablespoons Drained capers
- ½ cup Pitted and chopped black olives, such as Nicoise or Kalamata
- 1 tablespoon Minced parsley
- Vinaigrette
- 1 teaspoon Dijon mustard
- 1 tablespoon White wine vinegar
- 1 tablespoon Lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Minced shallots
- 5 tablespoons Olive oil
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
Prepare Green Beans
- Bring a medium pot of salted water to a boil.
- Add green beans and boil until beans are just tender, about 3 minutes.
- Immediately remove beans from pot and transfer to a bowl of water and ice.
- Once beans are chilled, transfer to a bowl, pat dry, and refrigerate.
Prepare Potatoes
- Place potatoes in a steamer basket in a saucepan containing 2 inches of water and bring to a boil.
- Reduce heat to moderate, cover tightly and steam for 10 to 15 minutes, or until potatoes are cooked through.
- When potatoes are just cool enough to handle, peel (if desired) and cut them into quarters or slices, then place in a bowl.
Mixture for Potatoes
- Meanwhile, in a separate bowl, whisk together vinegar, water, shallots, olive oil, salt, and pepper.
- Pour mixture over warm potatoes, gently tossing with potatoes without breaking up potatoes.
Vinaigrette
- Whisk Dijon mustard, vinegar, lemon juice, lemon zest, shallots, and olive oil in a bowl until emulsified.
- Season with salt and pepper.
Bring it All Together
- Toss lettuce leaves in 2 tablespoons of vinaigrette, and arrange on a large platter.
- Spoon potatoes over lettuce, arrange eggs alongside, and drizzle 1 tablespoon of the vinaigrette over both.
- Toss green beans and tomatoes in 1 tablespoon of dressing and arrange on lettuce.
- Add tuna, anchovies, capers, olives, and parsley on top.
- Pass any remaining vinaigrette at the table.