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    Niçoise Salad with Basil Anchovy Dressing

    clock-icon25 minutes
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    Pixicook editorial team

    This delightful Niçoise Salad brings together the vibrant flavors of fresh vegetables, savory tuna, and a zesty basil anchovy dressing. Perfect for a light yet satisfying meal.

    Ingredients for Niçoise Salad with Basil Anchovy Dressing

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Anchovy Fillets, Minced

    0 oz

    Substitute chevron-down

    Garlic, Grated or minced

    each

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Lemon Juice, Fresh

    tablespoons

    Substitute chevron-down

    Lemon Zest, Grated

    teaspoons

    Substitute chevron-down

    Dijon Mustard

    teaspoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Baby potatoes, Red or Yukon Gold

    0 oz

    Substitute chevron-down

    Haricots Verts

    0 oz

    Substitute chevron-down

    Basil, Fresh, finely chopped

    0 oz

    Substitute chevron-down

    Radishes, Wedged

    each

    Substitute chevron-down

    Ripe Tomatoes, Wedged

    each

    Substitute chevron-down

    Tuna In Olive Oil, Drained

    0 cans

    Substitute chevron-down

    Nicoise Olives, Pitted and sliced

    cups

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Flaky Sea Salt

    to taste

    Substitute chevron-down

    How to Make Niçoise Salad with Basil Anchovy Dressing

    1. Prepare the Basil Anchovy Dressing

    In a bowl, smash the minced anchovy fillets, grated garlic, and ¼ teaspoon of kosher salt together until they form a smooth paste. Stir in the fresh lemon juice, grated zest, and Dijon mustard. Gradually whisk in the extra-virgin olive oil until the mixture is well combined and emulsified. Set aside.

    2. Cook Potatoes and Beans

    Bring a pot of salted water to a boil and add the baby potatoes. Cook them until fork-tender, about 10-15 minutes. During the last minute of cooking the potatoes, add the haricots verts or green beans. Once cooked, drain the potatoes and beans, then let them cool slightly.

    3. Dress Potatoes and Beans

    Halve the cooled potatoes and place them in a bowl with the blanched beans. Toss them gently with some of the prepared dressing, then sprinkle in the finely chopped basil.

    4. Assemble the Salad

    Arrange the dressed potatoes and beans on a platter. Surround with the wedged radishes, tomato wedges, and chunks of drained tuna. Scatter the sliced olives over the top.

    5. Finish and Serve

    Drizzle the remaining dressing over the assembled salad. Garnish with freshly torn basil leaves, freshly ground black pepper, and a pinch of flaky sea salt. Serve immediately.


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