My Niçoise
Posted by ReadyMade
Recipe by Ann Gentry, Photography by Sara Remington
This light salad is perfect lunchtime fare.
“I like to toss the components together in a bowl, combining the flavors and textures, rather than arranging them separately on a platter, as is done for a composed salad. Instead of tuna, I make Peppercorn-Crusted Tofu Chèvre.”
Serves 4
To see the original article from the magazine and the included recipes, click here.
Skill Level
Easy
Active Time
Less than an hour
Cost
$
- 8 oz slender green beans (such as haricots verts), trimmed
- 4 med. red-skinned potatoes (about 1 lb), cut into ½-inch-thick wedges
- Vinaigrette
- ¼ c fresh lemon juice
- 1 small shallot, minced (about 2 T)
- 2 t Dijon mustard
- 2 t minced fresh thyme
- ¾ t fine sea salt
- ¼ t freshly ground black pepper
- ½ c extra virgin olive oil
- Salad
- 1 large head butter lettuce, leaves separated and larger leaves torn in half
- 3 ripe tomatoes, cut into wedges, or 10 to 12 cherry tomatoes, halved
- Fine sea salt and freshly ground black pepper
- 1 log Peppercorn-Crusted Tofu Chèvre (click here for recipe), sliced into rounds
- ⅓ c niçoise or kalamata olives
- 2 T capers, drained
- 1½ T minced fresh flat-leaf parsley
Materials
- large pot
- steamer basket
- saucepan
- whisk
- medium bowl
- serving bowl
Tools
Cook the green beans in a large pot of boiling salted water until they are crisp-tender, about 4 minutes. Drain and submerge the green beans in a bowl of ice water just until they are cold. Drain beans again and pat dry. Set aside.
Place the potatoes in a steamer basket set in a saucepan filled with 1 inch of simmering water. Cover and steam until they are just tender and still hold their shape, about 8 minutes. Set aside to cool completely.
Meanwhile, whisk the lemon juice, shallot, mustard, thyme, salt, and pepper in a medium bowl. Gradually whisk in the oil to blend well.
Arrange the lettuce on a serving platter or in a large shallow salad bowl. Place the green beans, potatoes, and tomatoes in a large bowl. Toss with enough of the vinaigrette to coat, then season to taste with salt and pepper. Spoon the beans, potatoes, and tomatoes atop the lettuce. Arrange the tofu cheese slices amid the vegetables. Sprinkle the olives, capers, and parsley over the salad. Spoon on more vinaigrette and serve immediately.
