Asha's Niçoise-ish Salad

Recipe by

Asha Loupy

Serves

Difficulty

Beginner

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Inspired by the beloved French niçoise salad, our take keeps the classic combination of tomatoes, boiled potatoes, tender green beans, jammy eggs, and olives—though we often reach for green over the petit black niçoise ones—but adds in radishes and cucumbers, plus uses little gems and shaved fennel as a base for extra freshness and crunch. Traditionally made with tuna (fresh or canned), any good tinned fish works beautifully here, from the classic oil-packed tuna to plump sardines and mackerel fillets. Hot smoked salmon or sturgeon is great here, too, or even leftover grilled or roasted salmon would be a welcome fishy addition.

The dressing is really where the magic is. Mustardy and punchy, this classic vinaigrette gets amped up with savory, smoky, umami flavor with a couple teaspoons of Everything Grill Seasoning (not just for grilling!). Trust me, this will become one of your go-to everyday dressings. Whenever I make this salad, I make a double batch of the dressing to have more on hand to use throughout the week—and, I highly recommend you do the same.

Ingredients

For the salad

½ pound (227g) fingerling or small Yukon gold potatoes
2 tablespoons Surya Salt
2 to 4 large eggs
½ pound (227g) small green beans or haricot verts
2 large little gems or 1 head romaine
1 medium fennel bulb, very thinly sliced
½ cup fennel fronds, optional
2 Persian cucumbers, thinly sliced
6 to 8 radishes, quartered
1 cup (155g) cherry tomatoes, halved
½ cup pitted Niçoise olives or green olives (like Picholine or Castelvetrano)
Two 4-to-5-ounce cans good-quality tinned fish, like tuna, sardines, or mackerel
4 to 8 jarred or tinned anchovy fillets, optional

For the dressing

2 tablespoons (30ml) red wine vinegar
1 tablespoon (15ml) lemon juice
2 tablespoons finely chopped shallots
½ teaspoon Surya Salt, plus more
2 teaspoons Dijon mustard
2 teaspoons Everything Grill Seasoning
¾ teaspoon Worcestershire sauce
½ teaspoon maple syrup
⅓ cup extra virgin olive oil

Methods

Place the potatoes, 4 quarts of cold water, and 2 tablespoons salt in a large pot and bring to a boil over high heat. Reduce the heat to medium-high, maintaining a gentle boil, and cook until the potatoes are tender and can easily be pierced with a paring knife, 13 to 20 minutes, depending on the size of your potatoes. While the potatoes are cooking, you’re going to use the same water to blanch the green beans and boil the eggs.
When the water is at a rolling boil, gently lower the eggs into the pot one at a time and boil to your desired doneness, 6½ to 7 minutes for very jammy, 8 minutes for medium, and 10 minutes for hard-boiled. Transfer them to an ice bath and let sit for 5 minutes before peeling. While the potatoes and eggs are boiling, add the green beans and blanch until bright green and tender-crisp, 1 to 3 minutes, depending on the size of your beans. Transfer them to the ice bath to stop their cooking and maintain their bright green color. When the potatoes are cooked, drain the whole pot and let the potatoes cool for 5 minutes before cutting.
Meanwhile, make the dressing. Combine the red wine vinegar, lemon juice, shallots, and salt in a medium bowl, and let sit for 5 to 10 minutes (this will quick-pickle the shallots and soften their sharpness). Then, add the mustard, Everything Grill Seasoning, Worcestershire sauce, and maple syrup, and whisk to combine. Drizzle in the oil in a slow steady stream, continuing to whisk, until all the oil is incorporated and the dressing emulsifies and thickens (it should cling to the back of the spoon). Set aside. (Alternatively, you can make this in a mason jar, shaking all the ingredients together after macerating the shallots.)
To assemble the salad, separate the leaves of the little gems or tear the romaine into big, bite-sized pieces, wash, and dry well. Transfer the lettuce into a large bowl along with the fennel and fennel fronds, if using. Give the dressing another whisk or shake to re-emulsify and then spoon one-quarter of the dressing over the lettuce and fennel mixture, tossing to lightly coat. Taste and season with salt, if necessary, then transfer the dressed greens, reserving the bowl, to a large serving platter or divide between four large, individual plates.
Cut the potatoes in half, transfer to the bowl, spoon a couple tablespoons of dressing over, toss, and arrange on the lettuce in one, artful pile or multiple if making individual servings. Drain the green beans, pat dry, and repeat the process, lightly dressing them, followed by the cucumbers, radishes, and cherry tomatoes, all separately dressed and arranged on the salad. Cut the eggs in half and add to the arrangement, along with the tinned fish and olives. Drape an anchovy fillet over each egg half, if using, and spoon any leftover dressing over the fish and salad. Enjoy immediately.

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