The light, bright, neutral flavor of La Tourangelle Grapeseed Oil is the base for a refreshing Lemon-Herb Dressing that gets drizzled all over this perfectly abundant Salad Niçoise. Crisp spring veggies, creamy boiled gold potatoes, briny capers, artichoke hearts, and olives, and salty anchovies and smoked tuna make this salad anything, but simple to eat — it is truly a feast for the eyes, the soul, and the taste buds!
The light, bright, neutral flavor of La Tourangelle Grapeseed Oil is the base for a refreshing Lemon-Herb Dressing that gets drizzled all over this perfectly abundant Salad Niçoise. Crisp spring veggies, creamy boiled gold potatoes, briny capers, artichoke hearts, and olives, and salty anchovies and smoked tuna make this salad anything, but simple to eat — it is truly a feast for the eyes, the soul, and the taste buds!
Ingredients
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1/ 4 cup La Tourangelle Grapeseed Oil
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1 3-ounce tin anchovies, minced, about 5 filets
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1 large or 2 small garlic cloves, minced or grated
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1 lemon, zested plus 2 tablespoons juice
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2 tablespoons basil, finely chopped
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1 teaspoon parsley, finely chopped
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1 teaspoon fine-grain pink sea salt
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1/ 2 teaspoon dried thyme
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1/ 2 teaspoon raw honey
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1/ 2 teaspoon Dijon mustard
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Freshly ground black pepper, to taste
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1 pound small yellow or red potatoes
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1 teaspoon kosher salt
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4 large eggs
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1/ 2 pound green beans, ends trimmed
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1 head butter lettuce
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1 pint cherry tomatoes, halved
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1/ 2 large cucumber, thinly sliced
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4 radishes, thinly sliced
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7 1/ 2 ounce can tuna packed in oil, drained
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1/ 4 cup Niçoise, Kalamata or green olives, pitted
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2 tablespoons capers
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8 marinated artichoke hearts
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Flaky sea salt, to taste
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Freshly ground black pepper, to taste
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Fresh parsley, to garnish, optional
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Lemon wedges, to garnish, optional
Lemon-Herb Dressing:
Salad:
Directions
Prepare the dressing: add all ingredients to a small bowl, and whisk until thoroughly combined. Taste, and adjust as desired.
Add the potatoes and 1 teaspoon salt to a large pot, and cover by at least 1 inch of water. Bring to a boil, and cook for 10 to 15 minutes, or until potatoes are fork-tender. Drain. Slice in half when cool enough to handle. Set aside.
Bring 4 cups water to a boil in a medium saucepan. Add eggs, and cook for 7 minutes for a slightly jammy center or 9 minutes for hard-boiled. Drain, transfer the eggs to a bowl of very cold water for about 5 minutes. Peel and halve.
Bring another 4 cups of water to a boil in the same saucepan. Add the green bean and cook for 1 minute, or until bright green. Drain, and transfer to a bowl with very cold water.
On a large serving platter or individual plates, arrange lettuce, tomatoes, cucumber, radish, tuna, olives, capers, artichoke hearts, potatoes, eggs, and green beans. Drizzle with dressing, season with flaky salt and pepper. Garnish with parsley just before serving, if desired. Serve with lemon wedges.