Niçoise Salad

Salade Niçoise, a classic from Provence, has its roots in the city of Nice. It is a compelling combination of olives, potatoes, eggs, tuna, sardines, anchovies, tomatoes, green beans, shallots, and onions. To season the boiled new potatoes, we opted for our garlic infused salt, providing an unexpected burst of flavor. Finally, to tie all the flavors together, we created a vinaigrette with our Vinoso Wine Vinegar and Herb de Provence Infused Olive Oil, both of which elevated the fresh veggies and delicious seafood.

Ingredients: 

Vinaigrette: 

2 anchovy fillets, minced  

1 tablespoon Dijon mustard 

Pinch of cracked black pepper 

3 tablespoons Vinoso Wine Vinegar 

1/3 cup Garlic Infused Olive Oil or Herbs de Provence Infused Olive Oil 

1 tablespoon fresh chives, chopped 

4 cups baby greens or mesclun 

6-8 new potatoes (or baby yellow potatoes), cooked and cooled 

1 teaspoon  Roasted Garlic Infused Salt 

1 1/2 cups haricot verts or French green beans, cooked and cooled 

4 hard boiled eggs, peeled and quartered 

1 cup cherry tomatoes 

1 cup Niçoise olive or oil cured black olives, pitted 

1 cup canned tuna, drained 

1 shallot, peeled and sliced 

Instructions 

Place anchovies, mustard, black pepper, and vinegar in a medium bowl, whisk to combine. Add the olive oil, pouring in a thin stream, whisking vigorously to combine and blend. Stir in the chopped chives and set the dressing aside while to assemble the salads. 

Divide greens between plates or bowls and top with cooked potatoes. Sprinkle the potatoes with garlic infused salt. Add the haricot verts, boiled eggs, tomatoes, olives, tuna, and shallots to the plates and drizzle with dressing before serving.