Warm Niçoise-Style Salad
The Dirty Apron provides us with a way to infuse some extra personality into a classic dish.
- Yield: 2 servings
50 g fine green beans
120 g fingerling potatoes
10 nicoise olives
1 shallot (thinly sliced)
8 red grape tomatoes
10 g toasted pine nuts
6 chive spears (sliced)
10 ml olive oil/vegetable oil
15 g grainy mustard
1 clove garlic (minced)
2 sprigs Italian parsley (chopped)
50 ml extra virgin olive oil
1/4 lemon (juiced)
Blanch the green beans and fingerling potatoes in boiling salted water. Refresh in cold ice water and set aside.
Cut the fingerling potatoes in half.
In a pan, sauté the potatoes in vegetable oil for 2 minutes; add the shallots and green beans and sauté for another minute. Add the tomatoes, dressing, chives, olives, and toasted pine nuts.
Season with salt and pepper. Toss the salad together and serve.
In a bowl, mix the mustard with the garlic and parsley; incorporate the olive oil a little bit at a time, then add the lemon juice. Season with salt and pepper.