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Salade Niçoise
- Makes
4
servings - Difficulty
Easy
- Ready in
1 hr
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
This is a flexible recipe, and many substitutions are possible—use whatever vegetables you like and of course substitute canned tuna for fresh if it’s more convenient (Niçoise salads are in fact made with canned tuna packed in olive oil). Note that much of the cooking for this can be done in advance.
Ingredients
12 8 ounces - Salt and freshly ground black pepper
8
Method
- Cook the potatoes in boiling salted water until tender, 15 to 30 minutes; remove with a slotted spoon, then run them under cold water to stop the cooking. Blanch the green beans in the same water for about 2 minutes, or until bright green and crisp-tender; remove and run under cold water. Now blanch the beans for about 2 minutes, remove, and cool; peel if necessary, as it w
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