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Classic Salade Niçoise
Dean & DeLuca's version of a classic.

Ingredients:
1/2 pound haricots verts (thin French green beans) or green beans, blanched, refreshed, and halved
1 pound red new potatoes, peeled, cooked, and cut into 1/8-inch slices
1 small red onion, cut into thin rings and soaked in cold water for 5 minutes
two 6-ounce cans imported tuna (packed in olive oil) flaked into large chunks
1/4 pound niçoise olives, pitted and halved
2 teaspoons minced garlic
2 teaspoons minced shallot
12 anchovies, soaked in water for 5 minutes and finely chopped
3 tablespoons fresh lemon juice
1/4 cup red-wine vinegar
1 cup olive oil
2 teaspoons salt
1/2 teaspoon black pepper
1 head red-leaf lettuce, leaves torn roughly
6 hard-boiled eggs, quartered lengthwise
4 small tomatoes, quartered

Directions:
1. Combine beans, potatoes, red onion, tuna and olives in large bowl and toss gently to combine, so as not to break up the tuna chunks.  Cover and refrigerate for 4 hours.
2. Place garlic, shallot, anchovies, lemon juice and vinegar in small bowl and whisk in olive oil.  Season with salt and pepper.
3. Lightly dress lettuce with vinaigrette and divide among 6 plates.  Decoratively arrange hard-boiled egg slices and tomatoes on lettuce, and drizzle with a little vinaigrette.
4. Dress vegetable and tuna mixture with remaining vinaigrette, tossing gently.  Divide evenly among the plates.

In the Dean & DeLuca version of classic niçoise most of the elements are casually tossed together, but with a decorative arrangement on the plate of eggs and tomatoes. Serves 6