Salade Nicoise
Author: 
Recipe type: Entree
Cuisine: French
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
Dressing
  • 1 clove garlic
  • Kosher salt, to taste
  • ⅓ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons Dijon mustard
  • 1 shallot, minced
  • Freshly ground black pepper, to taste
Salad
  • 1 pound small new potatoes, boiled until tender
  • 12 ounces red or yellow baby beets, boiled until tender, peeled
  • 8 ounces haricot verts, blanched
  • 8 ounces corn (optional)
  • 12 ounces cherry tomatoes, halved
  • ½ cup black Niçoise olives
  • 8 small radishes, trimmed and thinly sliced
  • 4 hard-boiled eggs, halved lengthwise
  • 3 (4-oz.) jars tuna filets in olive oil, drained
  • 1 small cucumber, thinly sliced
  • ½ cup loosely packed basil leaves, to garnish
Instructions
  1. Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.
  2. Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil just before serving.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=502