New York’s beloved Le Bilboquet boasts a mouth-watering menu of French cuisine and their Nicoise Salad is a popular lunch choice. Executive Chef Julien Jouhannaud shares the recipe so you can whip it up at home.
Le Bilboquet’s Nicoise Salad
Executive Chef Julien Jouhannaud
For the dressing:
1 clove garlic
Kosher salt, to taste
⅓ cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste
For the salad:
1 lb. small new potatoes, boiled until tender
6 oz. yellow baby beets, boiled until tender, peeled
6 oz. red baby beets, boiled until tender, peeled
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved
½ cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
4 to 6 (60z) fresh tuna grade 1. Pan seared at the last minute
1 small cucumber, thinly sliced
½ cup loosely packed basil leaves, to garnish
¼ cup thinly sliced scallions, to garnish
1. Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.
2. Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.
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