Crisp young green beans, crunchy radishes and flavourful baby new potatoes straight from the garden—summer’s here and we’re ready to take a bite. What better way than in a quintessential Niçoise salad (sans the tuna, if you like) that speaks to the veggie lover in all of us!
Veggie Niçoise salad
- ½ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Pinch sea salt
- Freshly ground black pepper to taste
- 16 oz baby new potatoes, washed
- 4 organic eggs
- 8 oz haricots verts
- 1 head Boston lettuce or butter lettuce, washed and trimmed
- 2 tbsp chopped fresh basil
- 4 plum tomatoes, cut into wedges
- 4 radishes, thinly sliced
- ¼ cup kalamata olives
- 16 anchovies packed in oil (optional)
Whisk all the vinaigrette ingredients in a small bowl until combined; set aside.
Halve the potatoes and place them in a large saucepan; add 12 cups of cold
water and bring to a boil over high heat. Cook until the potatoes are tender, about 10 minutes. Drain and set aside to cool.
Meanwhile, place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Remove the eggs from the pot with a slotted spoon and soak under cold water to stop them from cooking and so dark circles don’t form around the yolks. When the eggs are cool, peel and cut them into wedges.
While the eggs are cooking, cut the tops and tails from the haricots verts and cook them in salted boiling water for about 2 minutes, until the beans are tender-crisp. Drain and set aside.
Toss the lettuce leaves with a small amount of the vinaigrette and the chopped basil and arrange on a serving platter or 4 dinner plates. Toss the potatoes, green beans, tomato wedges and radishes in the remaining vinaigrette and place on top of the lettuce leaves. Scatter the olives and anchovies over the salad, and arrange the eggs on top. Season with salt and pepper and serve.