Summer Nicoise Salad

Classic Mediterranean salad

Category
Salad
Cuisine
French
Serves
6 servings
Time
60 minutes
From
Half Baked Harvest

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Adapted from: https://www.halfbakedharvest.com/summer-nicoise-salad/

Ingredients

  • 1/3 cup extra virgin olive oil, plus more as needed
  • 2 oil-packed anchovy fillets, drained (see notes)
  • 1 garlic clove, grated
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • kosher salt and black pepper
  • 1 pound mixed baby potatoes
  • 1 bunch asparagus, ends trimmed
  • 3-4 ears corn on the cob, husked
  • 2 tablespoons extra virgin olive oil
  • 4 cups fresh chopped greens, such as romaine or arugula
  • 1 cup cherry tomatoes, halved if large
  • 1/2 cup mixed Greek olives, pitted
  • 6 radishes thinly sliced or quartered
  • 2 cans (6 or 7-ounce) tuna packed in olive oil, drained
  • 1 avocado, sliced
  • ½ cup mixed tender herbs, such as basil, parsley, thyme, and or dill
  • 4 hard-boiled eggs, sliced (optional)

Instructions

  1. To make the dressing. Combine the olive oil and anchovies in a small saucepan over medium-low heat. Cook, stirring occasionally, until anchovies have broken down into the oil and disintegrated, 5 minutes. Remove from the heat and add the garlic, tossing to combine. Mix in the lemon juice, mustard, and a pinch of salt and pepper. Taste, adding more salt, pepper, and oil as needed.
  2. Place the potatoes and a tablespoon of salt in a large pot and fill with water.
  3. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain.
  4. Place the potatoes back in the hot pot. Cover the pot and let the potatoes steam for another 10 minutes.
  5. Meanwhile, pre-heat the grill to medium high heat.
  6. Toss the asparagus with olive oil and a pinch each of salt and pepper.
  7. Grill the asparagus for 3-5 minutes, turning 1-2 times throughout cooking, until light char marks appear.
  8. During the same time, grill the corn until charred all over, 5-8 minutes, turning 1-2 times throughout cooking.
  9. Once the corn is cool enough to handle, remove the kernels from the cob.
  10. While still warm, cut the potatoes in half and add to a large serving bowl, tossing them with half of the dressing.
  11. Arrange the salad greens, grilled asparagus, corn kernels, tomatoes, olives, radishes, tuna, and avocado around the potatoes.
  12. Drizzle the remaining dressing over the salad.
  13. Top with fresh herbs and eggs, if using.
  14. Serve slightly warm or at room temp.