Nicoise Salad

By Farmer and Chef South

This elegant yet simple salad shows off the very best of summer produce and herbs. Served with a crisp rosé, it’s perfect for a light weekend lunch. Traditional Niçoise is made with haricots verts, but feel free to experiment with runners or asparagus beans.

Ingredients

For Dressing:

3 tablespoons white wine vinegar

1 tablespoon Dijon vinegar

1/2 cup extra-virgin olive oil

1 clove garlic, crushed

1/2 medium white onion, cut into paper-thin slices

1/2 cup loosely packed flat-leaf parsley

2 tablespoons chopped fresh tarragon

1/2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

For Salad:

1 pound fresh green beans, trimmed

1 pound very small red or yellow potatoes

1/2 pint grape or cherry tomatoes

1/2 cup Niçoise olives

4 hard-cooked eggs, sliced

1 (6.7-ounce) jar tuna fillets in olive oil

Bibb or butter lettuce leaves

Directions

Prepare dressing: Whisk vinegar and mustard in a medium bowl; slowly add olive oil in a thin, steady stream, whisking until mixture is emulsified. Stir in garlic, onion, parsley, tarragon, salt, and pepper. Transfer about a third of the dressing to another medium bowl.

Place potatoes in a large saucepan and cover with 2 inches cold water. Bring to a boil, then reduce heat and simmer until potatoes are just tender when pierced with a fork, about 10 minutes. Use a slotted sppon to remove potatoes and place on a cutting board; let cool 5 minutes. Carefully cut potatoes into half-inch slices and add to the bowl containing a third of the vinaigrette; toss gently. Let cool to room temperature.

Return potato cooking water to a boil. Fill a large bowl halfway with ice and water. Add green beans to boiling water and cook until bright green and crisp-tender, about 3 minutes. Drain and drop into ice water to stop cooking. Drain well and toss with about a quarter cup of remaining dressing, or just enough to moisten them. Let cool to room temperature.

To serve, line serving plates with a few lettuce leaves. Arrange beans, potatoes, tomatoes, olives, eggs, and tuna fillets on lettuce. Spoon remaining dressing over salads. Makes 3-4 servings.