Take a bite, close your eyes then transport your senses to the Côte d’Azur on a hot summer day.
This recipe can easily be doubled and tripled in size to feed 4-8 people. You may need to adjust the dressing somewhat, but that is easily done.
Nicoise Salad is best eaten as soon as it is prepared. Arrange it decoratively in a bowl or platter or serve mixed together in a delicious jumble of fresh ingredients tossed with the vinaigrette. With all the ingredients at room temperature.
Fill a sauce pan with water and add the potatoes. Add about 3 tablespoons of Kosher salt to the pot along with a couple of thyme springs, onion and garlic cloves. Bring the water to a boil turn down the heat and gently simmer the potatoes until they are fork tender, about 25 minutes. Depending on the temperature of your simmering water will depend on how long the potatoes need to cook. I check the potatoes every 10 minutes so I do not over cook them.
If adding eggs to your Nicoise Salad, place the eggs in a sauce pan and fill the pan with water. Bring the pot to boil then turn down the heat to a gentle simmer. Cook the eggs for 7- 8 minutes. Ideally you want medium-boiled eggs when the yolks are set but not cooked all the way through, but not runny.
Turn off the heat and add the eggs to the ice bath. When the eggs are cool enough to handle, gently roll the egg back and forth on the counter to crack the egg shell. Peel off the shell, with the egg submerged in the ice bath for an easy peel. Set the eggs aside. If you are making these in advance, store the peeled eggs in a bowl with filled with water in the refrigerator.
Fill the pot you used for the potatoes or eggs with fresh water and bring to a boil. When the water comes to a boil, add a large pinch of Kosher salt and the prepared green beans. Once the water returns to a boil, remove the green beans and add them to the ice bath. Once cool, remove the green beans from the ice bath and place on a clean lint free kitchen towel and dry. Set aside.
Add the Dijon mustard and vinegar and whisk until well incorporated. Continue to whisk and add the extra virgin olive oil in a slow and steady stream. Stop pouring the olive oil periodically to whisk and the salad dressing and make sure the dressing is emulsified.
If you wish peel off the potato skins, or leave them on. Slice the potatoes into bite size pieces. Also, if you want the green beans into smaller pieces, cut them in half.
Serve immediately at room temperature.
If you choose not to add in lettuce, double the amount of fresh green beans to make up for the loss of a green vegetable. You may also want more tomatoes. Also, cut up the green bean into bite size pieces for ease and convenience.
When tomatoes are in season and perfectly sweet and ripe, substitute the cherry tomatoes with plum tomatoes or other sweet flavored tomatoes. Cut them up into generous bite size pieces.