MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nicoise Salad With Basil & Anchovy Lemon Vinaigrette
 Categories: Vegetables, Seafood, Potatoes, Herbs, Citrus
      Yield: 4 Servings

      1 cl Garlic; minced
      2    Anchovy fillets; chopped
    1/4 ts Salt; as needed
      2 tb Lemon juice
    3/4 ts Lemon zest; grated
    1/2 ts Dijon mustard
    1/3 c  Olive oil; more as needed
    1/4 lb Baby red potatoes
    1/2 lb Haricots verts or
           - green beans
      1 tb Basil; fine chopped
      8    Radishes; in wedges -OR-
      1    Slender cucumber;
           - peeled, sliced
      2 lg Ripe tomatoes;
           - into wedges -OR-
      1 pt Cherry tomatoes; halved
     14 oz Tuna packed in olive oil
           - (2 cans); drained
      4 lg Eggs; hard-boiled
           - (optional)
    1/2 c  Kalamata olives;
           - pitted, sliced
           Black pepper; for serving
           Flaky sea salt; for serving
           Basil leaves;
           - torn, for serving

  Vinaigrette:

  Using the flat side of a knife, smash garlic clove, anchovy
  fillets, and salt into a paste. Transfer to a small bowl and stir
  in lemon juice, zest, and mustard. Using a whisk, slowly pour in
  olive oil while stirring constantly. Adjust seasoning as needed.

  Place potatoes in a medium pot and cover them with 2 or 3" cold
  water. Salt the water and bring to a boil. When water comes to a
  boil, continue cooking potatoes until fork tender, 10 to 15 minutes
  more. 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. Drain vegetables and let
  sit until cool enough to handle but still quite warm. 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. When completely cool, toss in chopped basil.

  On a large platter or four individual plates, arrange potatoes and
  haricots verts, radishes or cucumbers, tomatoes, tuna, and
  hard-boiled eggs, if using. Scatter olives over the top and drizzle
  with remaining vinaigrette. Serve garnished with black pepper,
  flaky sea salt, and torn basil leaves.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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