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The Hirshon Salade Niçoise


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • For the Dressing:
  • 1 clove garlic
  • Kosher salt, to taste
  • 1⁄3 cup olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 1 shallot, minced
  • Freshly ground black pepper, to taste
  • ***
  • For the Salad:
  • 1 small head of Boston or Bibb lettuce
  • 1 large clove of garlic, peeled and cut in half lengthwise
  • ½ cup peeled fava beans (if you can’t find fava beans, use a few cooked new potatoes, cubed instead)
  • 6 oz. red baby beets, boiled until tender, peeled
  • 4 Tbs. capers
  • 8 oz. haricot verts, blanched
  • 2 large heirloom tomatoes
  • ½ cup black Niçoise olives
  • 8 small radishes, trimmed and thinly sliced
  • 812 anchovy fillets (Ortiz brand strongly recommended), rinsed and drained, then cut into very thin strips
  • 4 hard-boiled eggs, halved lengthwise
  • 1 small cucumber, cut in half lengthwise, deseeded and then thinly sliced
  • 2 cans or jars of high-quality, oil-packed tuna, drained (again, I prefer Ortiz brand)
  • ½ cup loosely packed basil leaves, to garnish
  • ¼ cup thinly sliced scallions, to garnish

Instructions

  1. To make hard-cooked eggs: Begin with room-temperature large eggs. Bring a small pot of water to a boil. Reduce the heat to a simmer and gently lower the eggs in. Let cook for 9 minutes. Remove the eggs from the water and plunk them into a bowl of ice water, cracking the shells a bit after a few minutes, which aids in peeling.
  2. 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.
  3. Make the salad: In a large salad bowl (preferably wooden), rub both the cut cloves of garlic hard against the sides of the bowl, discard garlic when done. Cut the tomatoes into wedges and put them in a colander. Sprinkle them with salt, and let them drain for a few minutes while you finish the salad.
  4. Put all ingredients in bowl except eggs and anchovies and toss well – try and keep the tuna in decent-sized chunks. Drizzle dressing over all ingredients, season with salt and pepper, and then cover first with eggs and then anchovies. Garnish with basil and scallions just before serving.
  • Category: Recipes

Nutrition

  • Calories: 678.45 kcal
  • Sugar: 9.9 g
  • Sodium: 1500.84 mg
  • Fat: 38.98 g
  • Saturated Fat: 6.86 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 23.6 g
  • Fiber: 6.61 g
  • Protein: 59.37 g
  • Cholesterol: 186.59 mg
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