Salad Niçoise
Ingredients
- 2 teaspoons garlic, finely minced
- 1/2 cup mayonnaise (I used homemade aioli, which is superior for this application)
- 1/4 cup sour cream
- 1 Tablespoon lemon juice
- 1 Tablespoon Worcestershire (optional)
- 1 pound small Yukon gold potatoes, whole
- 1 bulb fennel, sliced against the grain 1/4 inch
- 1 pound green beans, trimmed
- 1/2 cup extra virgin olive oil
- 1 lemon zest
- Fresh lemon juice to taste
- Salt and fresh ground pepper
- 1/2 cup olives of your choosing, sliced
- 1/2 cup Vidalia onion, thinly sliced
- 1 cup small yellow bell peppers, thinly sliced
- 4 eggs, boiled for 4 minutes, chilled, peeled and quartered
- 2 ounces lox
Steps
- 1
Mix these ingredients. Spread in a thick pool on a serving plate.
- 2
Add the potatoes to a pot, cover with water by an inch, and bring to a low simmer. Cook (without boiling to keep the skins and flesh intact) until tender when pierced with a paring knife, about 10-15 minutes depending on the size of the potatoes.
- 3
Remove the potatoes from the water, blanch the fennel for one minute in the same water and remove with a spider or slotted spoon.
- 4
Blanch the beans in the same water until slightly softened and remove them as well.
- 5
While still warm, cut the potatoes into bite-sized chunks and put them in a bowl with the fennel and beans. Toss with the olive oil, zest, some juice (not too much!), salt and pepper.
- 6
Distribute the potato mix on top of the plated dressing. Scatter olives, onions and bell peppers on top. Scatter the lox, and place the eggs on the salad. If you have some parsley leaves throw them onto the pile. Drizzle a thin layer of olive oil to make it glisten. Add a little cracked pepper and enjoy!
Source: thechoppingblock.com·Own this recipe or photo? Request removal