Nicoise Salad With Basil and Anchovy-Lemon Vinaigre

Name: Nicoise Salad With Basil and Anchovy-Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large garlic clove, minced; 2 anchovy fillets, chopped; 1/4 teaspoon salt, more as needed; 2 tablespoons lemon juice; 3/4 teaspoon grated lemon zest; 1/2 teaspoon Dijon mustard; ⅓ cup olive oil, more as needed; 1/4 pound baby red potatoes; 1/2 pound haricots verts or green beans; 1 tablespoon finely chopped basil; 8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced; 2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved; 2 (6 or 7-ounce) cans tuna packed in olive oil, drained; 4 hard-boiled eggs (optional); 1/2 cup pitted kalamata olives, sliced; Freshly cracked black pepper, for serving; Flaky sea salt, for serving; Torn basil leaves, for serving

Servings: persons

1 large garlic clove, minced
2 anchovy fillets, chopped
1/4 teaspoon salt, more as needed
2 tablespoons lemon juice
3/4 teaspoon grated lemon zest
1/2 teaspoon Dijon mustard
⅓ cup olive oil, more as needed
1/4 pound baby red potatoes
1/2 pound haricots verts or green beans
1 tablespoon finely chopped basil
8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced
2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved
2 (6 or 7-ounce) cans tuna packed in olive oil, drained
4 hard-boiled eggs (optional)
1/2 cup pitted kalamata olives, sliced
Freshly cracked black pepper, for serving
Flaky sea salt, for serving
Torn basil leaves, for serving

1
Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste.
2
Transfer to a small bowl and stir in lemon juice, zest and mustard.
3
Using a whisk, slowly pour in olive oil while stirring constantly.
4
Adjust seasoning as needed.
5
Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water.
6
Salt the water and bring to a boil.
7
When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more.
8
Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are).
9
Drain vegetables and let sit until cool enough to handle but still quite warm.
10
Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette.
11
When completely cool, toss in chopped basil.
12
On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using.
13
Scatter olives over the top and drizzle with remaining vinaigrette.
14
Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large garlic clove, minced, 2 anchovy fillets, chopped, 1/4 teaspoon salt, more as needed, 2 tablespoons lemon juice, and more.

Yes, Nicoise Salad With Basil and Anchovy-Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Nicoise Salad With Basil and Anchovy-Lemon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions