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30 Days of Summer Meals: Le Bilboquet's Nicoise Salad

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Jul. 9 2014, Published 7:01 p.m. ET

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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.

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Le Bilboquet's Nicoise Salad

Executive Chef Julien Jouhannaud

Serves 4-6

Ingredients

For the dressing:

1 clove garlic

Kosher salt, to taste

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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

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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

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Instructions

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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