Anchovy Niçoise Salad

Servings

Prep Time

25 minutes

Difficulty

Beginner

Ingredients

SALAD

1 can King Oscar Anchovies in Olive Oil, oil reserved
2 cups arugula
1/2 pound green beans, blanched
4 boiled eggs, quartered
1/4 pound potatoes, cubed and boiled
1 cup cherry tomatoes, halved
1/4 cup sliced olives
2 tbsp capers
3 tbsp sliced red onions

VINAIGRETTE

Oil from anchovy can
1/4 cup olive oil
Zest of 1 lemon
2 tbsp lemon juice
2 tsp Dijon mustard
2 tsp honey
Salt and black pepper, to taste

The niçoise has always been a study in contrasts. Bright tomatoes, bitter greens and briny olives. What pulls it all together? A few well-placed anchovy fillets draped over the top like they own the place. Dress it in a sharp lemon vinaigrette made from the oil right out of the tin, and you've got a salad that earns its place at any table.

Instructions

Combine all vinaigrette ingredients in a jar or cruet. Close lid and shake vigorously until combined. Set aside.
Except the anchovies, divide all salad ingredients between four plates, arrange in sections (for traditional plating) or combine.
Add 2-3 anchovy fillets to each salad plate.
Drizzle with vinaigrette and serve immediately.