- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 403
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 15 g
- Cholesterol
- 113 mg
- Sodium
- 963 mg
Niçoise salads are one of Molly’s faves since they’re like little buffets on the table. This one is similar to the traditional French salad with big leafy greens, a tangy dressing, and piles of vibrant essentials like squishy hard-boiled eggs, creamy fingerling potatoes, and crisp tender veggies. However, this version tosses out the tuna for one of Molly’s salty fatty faves: salami!
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 403
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 15 g
- Cholesterol
- 113 mg
- Sodium
- 963 mg
Ingredients
Dressing:
Salad:
Directions
- For the dressing: In a medium mixing bowl, whisk together the shallots, vinegar, mustard, a good pinch of salt, and several grinds of black pepper. Whisk in the olive oil to make a smooth dressing. Set aside.
- For the salad: Heat a small stainless steel or cast-iron pan over medium heat. Add the salami and cook, turning occasionally, until the salami is rendered and all sides are lightly browned and crispy, 5 to 7 minutes.
- Add the potatoes to a large pot. Cover with cold water and season with a good handful of salt. Bring to a boil over medium-high heat and cook for 8 to 10 minutes until a knife or skewer inserted into the largest potato can pierce all the way through. Remove the potatoes with a spider to a colander (keep the water boiling for the green beans). Drain the potatoes, rinse with cold water, and allow to cool for a few minutes. Set aside.
- Add the green beans to the boiling water and cook until just tender, 2 to 3 minutes depending on size. Drain and rinse with cold water. Set aside.
- To assemble: Add the salad greens to a large serving bowl or platter. Top, in separate piles, with the potatoes, green beans, salami, tomatoes, olives, onions, hard-boiled eggs, and anchovies, if using. Season the eggs with salt and pepper. Drizzle some of the dressing all over the top of the salad, serving the remaining dressing on the side. Season the salad with salt and pepper. Serve immediately.
- This salad is best eaten as soon as it’s made.
