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Niçoise Salad (Salade Niçoise)

French
Time to prep & cook: Serves 6 | Prep Time: 45 minutes

YOU WILL NEED: sharp knife, cutting board, saucepan, serving platter

Ingredients

  • 4-6 hard-boiled eggs
  • 8 vine-ripened tomatoes, diced
  • 1 red or yellow bell pepper
  • 1 English cucumber
  • 6 green onions
  • 2 handfuls Kalamata olives (buy pitted to make chopping easier)
  • 2 handfuls basil, torn into small pieces
  • 3 ounces anchovies in olive oil (to taste)
  • 8 tablespoons olive oil
  • 4 tablespoons vinegar
    NOTE: Use balsamic vinegar for a sweeter dressing, white wine vinegar for subtle acidity, and red wine or sherry vinegar for basic acidity.
  • 1/8 teaspoon ground peppercorns (to taste)
    NOTE: Sophie likes to use mixed red, white & black peppercorns.
  • 1 pinch salt (to taste)

Instructions

  • Step 1 Place the eggs in a saucepan and fill with cold water until eggs are fully immersed. Bring the saucepan to a boil on the stove, then let sit for 5 to 6 minutes. Remove the pan from heat, drain, and refill the pot with cold water and let cool.
    NOTE: If you are boiling fewer eggs, reduce the cooking time
  • Step 2 Rinse all the vegetables. Make sure to place the green onion ends under the faucet stream of water to rinse the inside of the green onions.
  • Step 3 Remove the eggs from the pan, crack them on the counter, and peel the shells from the eggs. Cut the eggs into quarters. Set aside.
    TIP: Look for the egg yolks to be soft rather than crumbly.
  • Step 4 Remove the vine from the tomatoes by using a paring knife to cut a circle around the vine of the tomato. Dice the tomatoes by cutting in half, placing the flat side on the cutting board, then slicing them lengthwise and again crosswise. Place the diced tomatoes in the center of a serving plate in a small pile.
  • Step 5 Remove the core, seeds, and white membrane from the red or yellow pepper. Dice the pepper and sprinkle it over the tomato.
  • Step 6 Peel the cucumber and cut into quarters by cutting the cucumber in half, then placing the flat part of the cucumber on the cutting board and cutting it again in half lengthwise. Slice the pieces into 1/4 inch pieces. Sprinkle the cucumber slices over the pile of vegetables.
  • Step 7 Cut off the roots of the green onion, then placing your knife at a 45 degree angle and slice the stalks into pieces. Sprinkle the green onion slices over the pile of vegetables.
  • Step 8 Dice the olives and sprinkle the olive pieces around the edge of the salad.
    TIP: You can also use a few whole olives for garnish.
  • Step 9 Rip the basil into small pieces with your hands, reserving one bud for garnish. Sprinkle the basil pieces over the salad and place the basil bud in the center of the salad.
    TIP: Never cut the basil with a knife as this will cause the basil to become dark where it has been sliced.
  • Step 10 Place 6 to 8 whole anchovies on the salad leaving space between each anchovy for an egg quarter. Lay the remainder of the anchovies flat on the cutting board and chop into small pieces. Sprinkle over the salad.
  • Step 11 With the yolk facing up, place the egg quarters between the whole anchovies.
  • Step 12 Pour the vinegar of your choice over the salad. Pour about twice as much olive oil over the salad. Sprinkle with freshly cracked pepper and salt.
    TIP: Adjust salt depending on the saltiness of the anchovies.
  • Step 13 Serve immediately, as this salad is best eaten fresh.

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