Niçoise Salad with Basil Anchovy Dressing Dinner Recipe
This Niçoise salad recipe offers a flavorful dinner option with a lively mustard-anchovy dressing enhanced by fresh basil and lemon zest. With its blend of tender potatoes, crisp green beans, and savory tuna, this salad is a quick and elegant meal perfect for any evening.
Equipment
- Medium pot
- Whisk
- Cutting board
Ingredients
Dressing
- 4 oil-packed anchovy fillets minced
- 1 large garlic clove grated on a Microplane or minced
- ¼ teaspoon kosher salt plus more as needed
- 2 tablespoons fresh lemon juice
- ¾ teaspoon grated lemon zest
- ½ teaspoon Dijon mustard
- ⅓ cup extra-virgin olive oil
Salad
- 4 ounces baby or micro red or Yukon Gold potatoes
- 8 ounces haricots verts or regular green beans
- 1 tablespoon finely chopped fresh basil leaves plus more for serving
- 8 radishes cut into wedges, or 1 slender cucumber, peeled and sliced
- 2 large ripe tomatoes cut into wedges, or 1 pint cherry tomatoes, halved
- 2 6- or 7-ounce cans tuna packed in olive oil drained
- ½ cup pitted Niçoise or Kalamata olives sliced
For Serving
- Freshly ground black pepper
- Flaky sea salt
Instructions
- Prepare the Dressing: On a cutting board, use the flat side of a knife to smash the anchovy fillets, garlic, and ¼ teaspoon salt into a paste. Transfer the paste to a small bowl and whisk in the lemon juice, lemon zest, and Dijon mustard. Gradually whisk in the olive oil until emulsified. Adjust seasoning if needed and set aside.
- Cook the Potatoes and Green Beans: In a medium pot, cover the potatoes with cold water by 2–3 inches and generously salt the water. Bring to a boil, reduce heat, and simmer until the potatoes are fork-tender (10–15 minutes). For haricots verts, add them to the pot during the last 1 minute of cooking. For regular green beans, add them during the last 2–3 minutes of cooking. Drain the vegetables and let them cool until warm but still manageable.
- Assemble the Salad: Halve the potatoes and combine them with the haricots verts in a small bowl. Toss with some (but not all) of the dressing. Once the vegetables are completely cooled, mix in the chopped basil.
- Plate the Salad: On a large platter or individual plates, arrange the dressed potatoes and green beans, radishes, tomatoes, and tuna. Scatter the olives over the top and drizzle with the remaining dressing. Garnish with freshly ground black pepper, flaky sea salt, and torn basil leaves.
Notes
- Substitute grilled tuna or salmon steaks for the canned tuna to elevate the dish for a more formal dinner.
- Regular green beans work as a replacement for haricots verts but will need slightly longer cooking.
- Add soft-boiled eggs for a more traditional Niçoise salad.
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