Salad Niçoise

August 4, 2022

WSJ 2021 Rebekah Peppler serves 6-8


2 anchovies finely chopped

1 Clove garlic chopped

Fine sea salt

3 TB fresh lemon juice

1 TB Dijon mustard

1 tsp honey

1/2 C EVOO

Smash & mix together anchovies, salt & garlic to make a paste. Stir in lemon juice, mustard and honey. Slowly whisk in olive oil.


6 large eggs boiled (7 min, then ice bath 5 min) cut in half.

8 ounces haricots verts ( Boil 2-4 min until tender, then ice bath) toss with one-fourth of dressing.

1 LB small waxy potatoes (Boil 1-15 min until fork tender. Drain, toss with half of remaining dressing)

5 C frisée, mache or tender greens. (arrange on a platter and drizzle with remaining dressing)

2 – 6 oz cans tuna in oil, drained (use oil in dressing)

2 C cherry tomatoes, halved

2 small cucumbers sliced into 1/4″ slices

5 small radishes sliced into rounds

3/4 C Niçoise olives

1/4 C drained capers

flaky sea salt

Arrange lettuce on bottom, add ingredients in separate piles, sprinkle with flaky sea salt and serve.