Name: Salade Niçoise
Yield: Serves 4
Cuisine: American
Ingredients: 3 tbsp/42 ml red wine vinegar; black pepper; 4 hard-boiled eggs, peeled and cut lengthwise into quarters; 6 ounces/168 g haricots verts (skinny French green beans), trimmed; 2 tbsp/28 g salt (plus more to taste); 1 garlic clove, peeled and slightly crushed; 12-ounce/340-g can high-quality tuna in olive oil; 1 green bell pepper, cored and cut into ⅛-inch/3-mm slices; 1 head Boston or Bibb lettuce, washed, dried, outer leaves discarded, inner leaves torn in half; 8 anchovy fillets (the expensive white ones would be best), drained, rinsed, patted dry (4 cut into quarters); 6 tbsp/84 ml extra-virgin olive oil; 4 small red bliss potatoes, scrubbed; 1/4 lb/112 g niçoise olives, pitted; 4 ripe plum tomatoes, cut lengthwise into quarters

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

2 tbsp/28 g salt (plus more to taste)
6 ounces/168

Europe
Americas
France
United States
Fish course
Pescatarian
Gluten-free
New York
Mediterranean

Method

Prep

Fill the medium pot three-quarters full with water and add the 2 tablespoons/28 g of salt. Bring to a roaring boil and add the beans. Anytime you blanch a gree