To be posting a recipe feels trivial and weird today given what’s happening, but I like to think that part of what I do is bring a little joy and levity to your lives even during hard times so I’m going to continue posting regular content this week but will also share resources both here and on Instagram to help with efforts in Ukraine.
As I mentioned in Friday’s post, if you feel inclined, please consider donating to the International Red Cross or Save the Children to help aid families trying to survive. Anel often talks about how when he was living in a warzone as a child, the best part of the month was when the Red Cross would come and deliver food and clothes. Even if you can’t give much, every dollar means a lot to the kids on the receiving end.
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Over the weekend, my dad and sister came to visit and I made them this Niçoise salad, something I am constantly craving. I order it whenever I see one on a menu and have been trying to perfect my at-home recipe for some time now. I’m happy to report that I’ve done just that.
The dressing is perfectly flavorful, the mix of briny pepperoncini, olives, and capers mix delightfully with the starchy potatoes and soft-boiled eggs.
This picture doesn’t do the salad justice. I will one day shoot this professionally but for now, you will just have to trust me that there is no better homemade niçoise salad out there. 100% facts. Ok, that might be a slight exaggeration but it’s really really good.
Dressing Ingredients:
– 3/4 cup, olive oil
– 1/4 cup, fresh-squeezed lemon juice
– 2 tbs, Dijon mustard
– 1 tsp, maple syrup
– 1 tsp, salt
– 1 tsp, black pepper
– 1/2 shallot, finely chopped
Salad Ingredients:
– 1 large head of lettuce (I use butterhead but it’s whatever your preference is)
– 4 eggs
– 1/2 lb green beans, trimmed
– 1/2 lb, baby potatoes, halved
– 4 Persian cucumbers, sliced
– 2 cans/jars, tuna in olive oil
– 1/2 cup, baby tomatoes, halved
– 1/4 cup, kalamata olives, chopped
– 1/2 cup, pepperoncini
– 1/4 cup, capers, drained
– 1/4 cup, fresh basil, chopped
– 3-4 anchovies (optional)
Directions:
1. Make the dressing: Pour all dressing ingredients into a mason jar and shake it up. Set aside. I like to do this before prepping anything else to get the shallot flavor really infused in there.
2. Soft-boil your eggs: I like an exact 7-minute soft boil. Boil a pot of salted water, carefully add your eggs, and boil, uncovered, for 7 minutes. Move to a bowl of ice water to cool. Do not throw out the cooking water.
3. Prep ingredients: While the eggs are cooking, trim the beans, cut the potatoes, slice the tomatoes and cucumbers, chop the olives and pepperoncini, drain the capers and tuna, and wash your lettuce.
3. Cook the potatoes and beans: Place the potatoes in the salted water and cook for 10 minutes. Add green beans and cook them together for 5 more minutes. While the veggies are cooking, peel the eggs and cut them in half
4. Arrange your platter: While the veggies are cooking, arrange a bed of lettuce covered with all of the ingredients. I like to plate each ingredient in it’s own section for an impressive serving look but up to you.
5. Once the potatoes and beans are cooked, drained, and cooled, place them on the platter. Lightly salt and pepper everything.
6. Dress the salad: Pour dressing over the salad and mix with tongs.
7. Serve and enjoy!
