Modern Niçoise Salad
The beautiful composed Niçoise salad from Provence traditionally features tuna and anchovies plus an array of colorful vegetables, including tender potatoes, slender haricots verts and garden-fresh tomatoes. In our modern twist on this time-honored favorite, we swap out the seafood and add thinly sliced fennel to the mix. Instead of boiling the baby potatoes, we roast them until browned and crisp. A creamy Dijon vinaigrette ties everything together.
Ingredients:
For the Dijon vinaigrette:
- 1 shallot, diced
- 1/4 cup (2 fl. oz./60 ml) white balsamic vinegar or white wine vinegar
- 2 tsp. Dijon mustard
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 2 tsp. mayonnaise
1 lb. (500 g) baby yellow potatoes, halved- 3 Tbs. extra-virgin olive oil, plus more as needed
- Kosher salt and freshly ground pepper
- 1 fennel bulb, trimmed, cored and thinly sliced on a mandoline, fronds reserved for garnish
- 1 pint (12 oz./375 g) cherry tomatoes, halved
- 2 heads Belgian endive
- 2 cups (2 oz./60 g) mixed greens
- 1/2 lb. (250 g) haricots verts, blanched
- 1/2 cup (2 oz./60 g) Castelvetrano olives
- 2 hard-cooked eggs, peeled and halved
- 1 Tbs. capers
Directions:
Preheat an oven to 400°F (200°C).
To make the vinaigrette, in a small bowl, combine the shallot and vinegar and let stand for 5 minutes. Whisk in the mustard and season with salt and pepper. Slowly drizzle in the olive oil, whisking constantly until incorporated, then whisk in the mayonnaise.
In a medium bowl, stir together the potatoes and olive oil, and season with salt and pepper. Transfer to a baking sheet and roast until the potatoes are tender and the cut sides are golden brown and crisp, 20 to 25 minutes. Let cool.
In a small bowl, stir together the fennel and 2 Tbs. of the vinaigrette. In a medium bowl, stir together the tomatoes and 2 Tbs. of the vinaigrette. Using separate bowls for each, repeat with the endive, mixed greens and haricots verts.
To assemble the salad, arrange the potatoes, fennel, tomatoes, endive, mixed greens, haricots verts, olives and hard-cooked eggs in separate piles on a large serving platter. Drizzle with the remaining vinaigrette and season with salt and pepper. Garnish with the capers and fennel fronds and serve. Serves 4.
Williams Sonoma Test Kitchen
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