Farmers Market Nicoise Salad
Cathy Pollak

 

Farmers Market Nicoise Salad

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A bright, delicious taste of the Mediterranean

It's spring, and soon all the beautiful produce will start showing up at the market. This salad is a beautiful addition to any table, making a beautiful centerpiece for a stunning buffet. Did I mention there are potatoes in here? Yes, potatoes in salad with greens. It's a bonus.

This salad is full of flavor, a lovely taste of the Mediterranean. It pairs fabulously with a crisp white wine. Don't shy away from the anchovy paste; it gives distinctive flavor without imparting a fishy taste. This salad is truly a meal in itself and tastes wonderful with some crusty bread as a sidekick.

Farmers Market Nicoise Salad

Serves 5.

1 1/2 pounds small red potatoes

4 large eggs

1/4 pound green beans, stemmed

2 boneless, skinless chicken breast halves, seasoned with salt and pepper

1 pint grape tomatoes, halved

1/2 cup nicoise or kalamata olives, pitted and halved

1/4 cup capers, drained

For the vinaigrette:

1/4 cup fresh lemon juice

2 tablespoons minced fresh tarragon

1 tablespoons shallot, minced

1 tablespoons Dijon mustard

2 teaspoons anchovy paste

1 teaspoon honey

2/3 cup extra-virgin olive oil

Salt and pepper to taste

Boil potatoes until done and hard-cooked eggs. Plunge both into ice water to cool; drain. Slice potatoes 1/4 inch thick. Chop eggs for garnish and set aside.

Blanch green beans 5 minutes. Plunge into ice water to cool; drain and set aside.

Saute chicken in oil over medium-high heat until cooked through (about 8 minutes per side). Cut into 1/4 inch thick slices. Prepare tomatoes and olives.

Whisk first 6 vinaigrette ingredients together in a small bowl. Whisk in olive oil slowly to blend. Season to taste. Combine potato slices, green beans, sliced chicken, tomatoes, capers and olives in a large bowl. Drizzle with vinaigrette and toss lightly to coat. Transfer salad to a platter and garnish the top of the salad with egg.

Salad, Italian

 

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Farmers Market Nicoise Salad

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