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Niçoise Salad with Basil and Anchovy Lemon Vinaigrette Recipes
Ingredients
  • 1 large garlic clove, minced
  • 2 anchovy fillets, chopped
  • 2 tablespoons lemon juice
  • ¾ teaspoon grated lemon zest
  • ½ teaspoon Dijon mustard
  • ⅓ cup olive oil, more as needed
  • ¼ pound baby red potatoes
  • ½ pound haricots verts or green beans
  • 1 tablespoon finely chopped basil
  • 8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced
  • 2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved
  • 2 (6 or 7-ounce) cans tuna packed in olive oil, drained
  • ½ cup pitted kalamata olives, sliced
  • Torn basil leaves, for serving
Steps
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