Nicoise Salad Dressing
Nicoise salad dressing is a vibrant blend of Dijon mustard, red wine vinegar, and olive oil from canned tuna, infused with mashed garlic and anchovy for added depth. This tangy, savory dressing perfectly complements the fresh, crisp ingredients of a classic Nicoise salad, enhancing its Mediterranean flavors.
Ingredients
- 3 Eggs
- 50 g Green beans, halved and trimmed
- 50 g Black olives pitted
- 8 Potatoes new
- 2 Little gem lettuces, quattered
- 2 Medium tomatoes quartered
- 145 g Canned tuna olive oil, oil reserved and drained
Dressing
- 1 Anchovy fillet, optional
- 1/2 Garlic clove
- 2 tbsp Red wine vinegar
- 4 tbsp Reserved olive oil from the tuna can
- 1 tbsp Dijon mustard
Instructions
- Mash the garlic and anchovy with a pinch of salt on a board using a large knife or a pestle and mortar.
- Combine the paste with mustard and vinegar, then slowly stir in the tuna oil. Set aside
- Place new potatoes in a large pan of cold salted water and bring to a boil. Reduce to a simmer, add beans, and cook for 5 minutes.
- Remove beans with a slotted spoon and plunge into iced water. Cook potatoes for another 5 minutes until tender, then drain and cool.
- Halve or quarter potatoes and toss with 1 tbsp of dressing in a large bowl. Cool completely.
- Cook eggs in simmering water for 7½ minutes, then cool in iced water.
- Drain beans and eggs, then peel and halve the eggs.
- Add lettuce quarters, cooked beans, and olives to the potatoes. Add most of the remaining dressing and gently toss.
- Divide between two bowls, top with tomatoes and eggs, flake over the tuna, drizzle with the rest of the dressing, and season.