Nioise Salad With Basil and Anchovy-Lemon Vinaigrette Updated February 19, 2024 Total Time 30 minutes Rating Comments Read comments Advertisement Ingredients 1 large garlic clove, minced 2 anchovy fillets, chopped teaspoon salt, more as needed 2 tablespoons lemon juice teaspoon grated lemon zest teaspoon Dijon mustard cup olive oil, more as needed pound baby red potatoes 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 4 hard-boiled eggs (optional) cup pitted kalamata olives, sliced Black pepper, for serving Flaky sea salt, for serving Torn basil leaves, for serving Preparation Step 1 Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste
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I think this is better the next day when the flavors have had time to meld together, but it can be served immediately.
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