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

Title: Nicoise Salad w/Basil & Anchovy-Lemon Vinaigrette
Categories: Vegetables, Seafood, Potatoes, Herbs, Citrus
Yield: 4 servings

1 lg Garlic clove; minced
2 Anchovy fillets; chopped
1/4 ts Salt; as needed
2 tb Lemon juice
3/4 ts Grated lemon zest
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 Fine chopped basil
8 Radishes; in wedges
+=OR=+
1 Slender cucumber; peeled,
- sliced
2 lg Ripe tomatoes; into wedges
+=OR=+
1 pt Cherry tomatoes; halved
14 oz (2 cans) tuna packed in
- olive oil; drained
4 lg Hard-boiled eggs; (opt)
1/2 c Pitted kalamata olives;
- sliced
Black pepper; for serving
Flaky sea salt; for serving
Torn basil leaves; for
- serving

Make the 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 inches of 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 and 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.

By: Melissa Clark

Yield: 4 servings

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

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