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.


WSJ Nov 2014 Cod recipe serves 8. 25 min prep. 500º Oven

Tomato Caper Vinaigrette – makes 8 Cups!

In a small bowl whisk together:

  • 1 C olive oil
  • finely grated zest of 2 lemons
  • juice of 4 lemons
  • finely grated zest and juice of 1 orange
  • ¼ C salted capers (previously soaked 1 hour and rinsed, drained)
  • ¼ C julienned basil
  • 2 large shallots thinly sliced
  • 2 pints (4 C) cherry tomatoes quartered
  • 1 small bulb fennel trimmed, thinly sliced

Let sit 30 min to 5 hours before serving, do not refrigerate.


ROASTED COD – place baking sheet on top rack in oven.

  • 4 LB piece of skinless cod fillet, rub with ¼C olive oil. Season with salt & pepper.

Remove hot baking sheet from oven, quickly lay fish on it (it will sizzle).

Bake until fish is flaky, juices run white (not clear) 15 min.

Transfer fish to platter, drizzle with pan juices, spoon tomato caper vinaigrette over fish.

  • Scatter ¼ C  roughly chopped parsley and/or chives over top.


NOTES: can use halibut, 400°, 10 min top rack.

Vinaigrette Walnut oil

November 20, 2014

WSJ Nov 2014 Makkes ¾C.

Whisk together:

  • 1 TB sherry or dark balsamic vinegar
  • 1 clove garlic finely minced
  • ¼ tsp each salt , pepper
  • 1 TB grainy mustard

Let sit until salt dissolves and garlic softens, 15 min

  • Slowly add ½C walnut oil.


WSJ Nov 2014.  make ahead while dinner is cooking, let sit 30 min or more.

This is a classic basic recipe. The secret is to make it fresh. Basic portions: 3 parts oil to 1 part vinegar (light vinegars like champagne/rice need less oil)

Let shallots sit in vinegar and salt then add oil.

  • ¼ tsp fine sea salt
  •  1/8 tsp pepper
  • 1 Tb Dijon mustard (optional)
  • 1 small to medium shallot finely minced
  • ¼ C vinegar (either white balsamic or red or white wine vinegar)

Mix above ingredients together, let sit until salt dissolves and shallots soften about 15 min.

Then add olive oil slowly, whisking until emulsified.

  • ¾ C olive oil

Red wine vinaigrette

September 30, 2013

  • ¼ C red wine vinegar
  • 1/3 C olive oil
  • 1 tsp Worcester sauce
  • ½ tsp Dijon mustard
  • 1 garlic clove pressed
  • ¼ tsp salt
  • ½ tsp pepper