Name: Salade Niçoise
Yield: Serves 8 to 10
Ingredients: 3 tablespoons best quality cider vinegar; 1 tablespoon Dijon-style mustard; 1 cup plus 2 tablespoons extra virgin olive oil; 1 medium new white onion, sliced paper-thin; 2 cloves garlic, minced; 3 cups flat-leaf parsley leaves, loosely packed; 3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed; Sea salt and freshly ground black pepper to taste; N/A freshly ground black pepper; 2 pounds fresh tuna; 1 tablespoon extra-virgin olive oil, for rubbing on the tuna; N/A Sea salt; N/A freshly ground black pepper; 20 anchovy fillets (preferably packed in oil); 1 pound green beans, trimmed; 1 pound yellow beans, trimmed; 2 pounds of tiny new potatoes, scrubbed; 1/2 each red and yellow bell peppers, cut in thin (1/4-inch) strips; 1/2 yellow bell peppers; 6 medium red and yellow tomatoes, stemmed and quartered; 5 farm eggs, hard-cooked and peeled; 1 cup nicoise olives; Sprigs of parsley and chervil, for garnish; N/A chervil Sprigs

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This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.

Recipe notes

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