It’s almost Spring, right? All the beautiful produce will start showing up at the market soon. This salad is a beautiful addition to any table, making a beautiful centerpiece for a stunning buffet. And flavor, it’s full of it, not to mention it pairs fabulously with a crisp white wine. The salad is a lovely taste of the Mediterranean. Don’t shy away from the anchovy paste; it gives distinctive flavor without imparting a fishy taste.
This salad is truly a meal in itself and tastes awesome with some crusty bread as a side kick. Did I mention there are potatoes in here. Yes, potatoes in salad with greens. It’s a bonus.
I hope you enjoy all these fabulous flavors, it’s a winner.
Farmer’s Market Niçoise Salad
1-1/2 lbs. small red potatoes
4 large eggs
¼ lb. green beans, stemmed
2 boneless, skinless chicken breast halves, seasoned with salt & pepper
1 pint grape tomatoes, halved
½ cup niçoise or kalamata olives, pitted and halved
¼ cup capers, drained
For the vinaigrette:
¼ cup fresh lemon juice
2 T. minced fresh tarragon
1 T. shallot, minced
1 T. Dijon mustard
2 t. anchovy paste
1 t. honey
2/3 cup extra-virgin olive oil
Salt & pepper to taste
Boil potatoes until done and hard-cooked eggs. Plunge both into ice water to cool; drain. Slice potatoes ¼” thick. Chop eggs for garnish and set aside.
Blanch green beans 5 minutes. Plunge into ice water to cool; drain and set aside.
Saute chicken in oil over medium-high heat until cooked through (about 8 minutes per side). Cut into ¼” thick slices. Prepare tomatoes and olives.
Whisk first 6 vinaigrette ingredients together in a small bowl. Whisk in olive oil slowly to blend. Season to taste. Combine potato slices, green beans, sliced chicken, tomatoes, capers and olives in a large bowl. Drizzle with vinaigrette and toss lightly to coat. Transfer salad to a platter and garnish the top of the salad with egg.
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