Fourth of July

Bean Salad Nicoise

Name: Bean Salad Nicoise
Yield: Serves four as a starter
Cuisine: French
Ingredients: 1 tablespoon fresh basil, minced; 1 tablespoon fresh marjoram, minced; 1 tablespoon fresh thyme, minced; 1 anchovy fillet, minced to a paste; 1 teaspoon Dijon mustard; 1 tablespoon red wine vinegar; 1 tablespoon fresh lemon juice; 2 tablespoons chicken broth; 3 tablespoons good olive oil; 3/4 pound fresh green beans (I prefer the haricot vert variety), tops removed but tails still on; 2 whole eggs, hard boiled; 1/2 cup Nicoise olives

by: cheese1227

May 27, 2010

3 Ratings

Serves four as a starter

Jump to Recipe

Author Notes

This is a bit of a deconstruction of the real deal Nicoise that I made up because I had no Bibb lettuce or tuna packed in oil in the house to make the classic version. I sometimes serve it with grilled tuna and roasted fingerling potatoes to make it a full deconstruction. That said, just the bean salad works well as a flavorful (not to mention easy and fully prepare ahead-able) start to a either a casual or a formal dinner party. - cheese1227 —cheese1227

Test Kitchen Notes

This salad is a more focused version of Nicoise salad. A fresh, herby dressing gives the beans a little kick. The bites of salty olives and rich egg almost make you feel like you are sitting on the Mediterranean. - Stephanie —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

1 tablespoon fresh basil, minced
1 tablespoon fresh marjoram, minced
1 tablespoon fresh thyme, minced
1 anchovy fillet, minced to a paste
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons chicken broth
3 tablespoons good olive oil
³/₄ pound fresh green beans (I prefer the haricot vert variety), tops removed but tails still on
2 whole eggs, hard boiled
¹/₂ cup Nicoise olives

Directions

Combine first nine ingredients (basil through olive oil) in a jar that has a secure lid and shake the heck out of it. Set aside.
Cook the beans in boiling salted water to desired doneness. Shock them in cold water to stop cooking process, and drain them completely. Leave beans to dry on a paper towel and keep them at room temperature.
Separate the egg yolks from the egg whites. Separately push whites and yolks through a strainer to get fine shreds of egg whites and fine shreds of egg yolks.
Artfully arrange beans among four plates. Dot the beans on each plate with six to eight olives. Drizzle two tablespoons of dressing over the beans and olives on each plate. Sprinkle one tablespoon of egg white shreds and then one teaspoon of egg yolks shreds over each bean salad. Serve with some crusty bread.

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Tess
pierino
lastnightsdinner
NakedBeet
healthierkitchen

I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.

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12 Reviews

Tess April 13, 2015

This was simply lovely (in taste and appearance). I served it with two other recipes from this site - Grilled Salmon with basil Butter by TheWimpyVegetarian and Herbed Ricotta and Anchovy Crostini By Sagegreen

pierino June 3, 2010

Flott is a fine brand, so if you like it, stay with it. I guess I'm almost fanatical about this because so much of the tuna world has been overfished and blue fin toro is not going to be with us much longer. In my opinion the best canned or jarred product is coming from northern Spain, so check the label for provenance. Also, with Spanish imports the term "ventresca" is the best cut, as in tuna belly, and will cost you a lot more but it's really great. It's quite satisfying to look in your pantry and see this precious stuff there waiting to be deployed.

healthierkitchen June 3, 2010

thanks Pierino - will take a look around for the Ortiz conserva.

pierino June 2, 2010

Don't give up on canned tuna. You can order it from Zingerman's on-line. More is better. When they have it go with the Ortiz "conserva" which actually carries a "vintage" date. This tuna is line caught and packed in oil within 24 hours. They like to let it mellow in the can. It's the best tasting tuna I've ever experienced. My standard on-hand lable is As Do Mar---also from Spain.

cheese1227 June 2, 2010

Thanks for the tuna locating tip!

healthierkitchen June 3, 2010

I haven't tried those. I've only used Flott in the jar. Should I look for the Ortiz?

pierino May 30, 2010

The photography gods have apparently sent me to the underworld. However, we're both thinking along the same lines---except that I ALWAYS have oil packed tuna on hand (it's an obsession). Deconstruction is good! It makes you think about the components in a serious way. You did once take Mom's toaster apart, right?

cheese1227 May 31, 2010

My friend and I were just lamenting the fact that she and I are probably the only two people we know of here in Central PA who eat tuna in oil and therefore it's hard to find!! We are going to need to start a campaign or something. My first deconstruction was a watch, I think.

lastnightsdinner May 28, 2010

My mouth is watering!

cheese1227 May 29, 2010

I can't wait for the local beans to be ready. This is especially good when they are really fresh beans.

NakedBeet May 28, 2010

This would certainly make a meal, lovely.