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Reinvented Niçoise Salad
Preparation
45 minutes
Cooking
N/A
Portions
4 servings
The perfect summer recipe from Nice that we reinvented "to go"!
Ingredients
For the salad
- 0.4 lb Fingerling potatoes
- 1/5 lb Green beans
- 4 Green onion
- 1 can Anchovy
- 1/4 cup Pitted Kalamata olives
- 2 Eggs
- 2 Italian tomatoes
- 2 Boston lettuces
For the vinaigrette
- 2 tbsp Olive oil
- 2 Lemons
- 1 tsp Fleur de sel
Preparation
Preparation
- In a The Rock stockpot, place the potatoes (whole and unpeeled) in with cold water, bring to a boil and let it cook for 25 minutes.
- Skewer the potatoes with a small knife, they must be soft inside.
- Once done, strain and let cool down. Peel and slice them.
- Remove the stems from the green beans and cut in half.
- In a big pot of salted boiling water, blanch for 5 minutes, strain and transfer to a large bowl filled with ice.
- Remove the lettuce leaves, wash and dry them using a Salad Spinner.
- In a pot of boiling water, cook the eggs for 10 minutes, then cool them down in cold water. Peel them and cut them into quarters.
- Mince the green onions.
- Strain the anchovies.
- Dice the tomatoes
- Squeeze and strain the lemon juice using a Starfrit juice extractor.
