Nicoise Salad

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Ingredients:

12 ounces fresh green beans
12 ounces small red potatoes
1 head Boston lettuce, leaves torn into pieces
3 hard boiled eggs
1/2 cup halved cherry tomatoes
4 ounces canned tuna (canned in oil)
2 ounces canned anchovy fillets
1 Tablespoon drained capers
1/4  cup pitted and sliced Kalamata olives

Potato Marinade

2 Tablespoons white wine vinegar
1/3 cup water
2 Tablespoons minced shallots
3 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon Dijon mustard

Vinaigrette

1 teaspoon Dijon mustard
1 Tablespoon white wine vinegar
1 Tablespoon lemon juice
1 Tablespoon lemon zest
2 Tablespoons minced shallots
5 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:

Step 1 – green beans

Bring a medium pot of salted water to a boil.  Add green beans and boil until beans are just tender, about 6 minutes.  Immediately remove beans from pot and transfer to a bowl of ice water.  Once beans are chilled, transfer to a bowl, pat dry and refrigerate.

Step 2 – Potato Seasoning

In a bowl, whisk together vinegar, water, shallots, olive oil, salt and pepper.  Set aside while you prepare potatoes.

Step 3 - Potatoes

Place potatoes in a steamer basket in a saucepan containing 2 inches of water and bring to a boil.  Reduce heat to moderate, cover tightly and steam for 15 to 30 minutes, or until potatoes are cooked through.  When potatoes are just cool enough to handle, peel and cut them into quarters or slices, then place in a bowl.  Pour potato seasoning over warm potatoes, gently tossing without breaking up potatoes.

Step 4 – Vinaigrette

Whisk Dijon mustard, vinegar, lemon juice, lemon zest, shallots, and live oil in a bowl until emulsified.  Season with salt and pepper.

Step 5 – Assemble salad

Toss lettuce leaves in 2 tablespoons of vinaigrette then arrange on a large platter.  Spoon potatoes over lettuce and arrange eggs alongside; drizzle 1 tablespoon vinaigrette over both. Toss green beans and tomatoes in 1 tablespoon of dressing and arrange on lettuce.  Add tuna, anchovies, capers and olives on top.  Pass remaining dressing at the table.

History:

Recipe comes from Julia Child.

Honey Mustard Sauce

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Ingredients:
2 tablespoons Dijon Mustard
2 teaspoons honey
2 teaspoons dill
Pinch of salt
1/4 cup light olive oil
1 tablespoon cider vinegar
1 teaspoon fine sugar

Preparation:
Whisk mustard, honey, salt and dill.  Gradually add olive oil.  When thick, whisk in vinegar and sugar. 

Salade Lyonnaise

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Ingredients:

Vinaigrette:

1/2 teaspoon salt
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
6 tablespoons canola oil
1/4 teaspoon pepper

Salad Components:

1 tablespoon unsalted butter
1 cup cubed French bread
1/4 teaspoon sea salt
4 large eggs
1/4 cup white vinegar
6 slices bacon, cut into matchsticks
6 cups spring mix lettuce or frisée

Preparation:

Prepare vinaigrette - Combine salt and red wine vinegar in a bowl.  Whisk until salt dissolves.  Stir in mustard then whisk in the oil gradually until emulsified.  Season with pepper, 

Make croutons – Melt butter in small skillet then add salt.  When it foams, add bread cubes and cook, stirring frequently, until golden (3 to 5 minutes).

Fry the lardons – In a dry skillet over medium heat, cook the bacon, stirring frequently, until browned, about 5 minutes.  Scoop into a bowl lined with paper towels.

Poach the eggs – Break each egg into individual ramekins.  Bring a large pot of water (at least 4 inches deep) to a gentle simmer with the white vinegar.  Stir the water to create a gentle whirlpool in the center.  Immediately and carefully drop an egg into the center of the whirlpool.  Cook 3 minutes, until the white looks set.  Carefully lift the egg with a slotted spoon, run it under a gentle stream of cold water, and transfer it onto a paper towel. Repeat with the other eggs. 

Assemble Salad – Divide the lettuce among salad bowls forming nests.  Top with the poached eggs, sprinkle with bacon strips and croutons.  Drizzle each salad bowl with he vinaigrette and serve immediately.