Author Notes
This salad is a variation on a salad nicoise because I had no nicoise olives. I have improvised with ingredients that I did have on hand. I like the addition of pickled green tomatoes. The salad does not look so beautiful packed in my little tiffin, but it is meant to transfer out to a plate and then dress. —Sagegreen
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Ingredients
- Dressing
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2 teaspoons
fresh lemon juice
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2 teaspoons
champagne vinegar or pear-infused vinegar
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2 tablespoons
EVOO
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1
small piece of anchovy filet packed in oil
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1 teaspoon
finely minced shallot
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1/4 teaspoon
dijon mustard
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1/2 teaspoon
acacia honey
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kosher salt to taste
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fresh milled pepper to taste
- For the salad
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2
small red bliss potatoes, perfectly boiled, salted, and then quartered
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1
perfectly hard boiled egg, cut into eighths
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1 tablespoon
finely chopped dill, chives, flat leaf parsley, and basil
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2
small heirloom tomatoes, eighthed
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2
slices of pickled green tomatoes, chopped
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1 teaspoon
capote capers
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2 tablespoons
red onion, finely minced
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4
small dill gherkins, julienned
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2 ounces
small freshly pickled cucumber, coarsely julienned
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4 ounces
tuna steak or canned tuna spritzed with lemon juice
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3 ounces
French green beans, cooked and then shocked in ice water, or roasted or pickled asparagus
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1 ounce
crumpled feta, optional
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1 tablespoon
black kalamata olives, chopped
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dash of kosher or pink Himalayan salt
Directions
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For the dressing mash the anchovy into the olive oil; add the other ingredients. Put in a travel container that can be shaken well just before serving.
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Pack all the salad ingredients together for travel. Keep well chilled. Then plate the salad and dress just before serving.
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