{Salade Niçoise} Salad with Smashed Potatoes and Fried Capers Recipe
Inspired by my latest trip to Provence, here the classic Niçoise salad from Nice with the addition of tons of basil, super-high quality tuna, smashed potatoes, and fried capers. This {Salade Niçoise} Salad with Smashed Potatoes and Fried Capers recipe is my version of the real deal.
Make The Anchovy Vinaigrette: Whisk together shallot, garlic, anchovies, and vinegar in a large bowl. Slowly drizzle in olive oil while whisking. Add some salt and pepper and whisk to combine. Taste by dipping a lettuce leaf in the vinaigrette and adding more salt, pepper, or vinegar, as desired. Alternatively, process the vinaigrette in a blender for a smoother dressing. TIP: Vinaigrette can be made up to four days in advance. Store refrigerated in an airtight container and bring to room temperature before using.
Make The Smashed Potatoes: Cover potatoes with at least 2 inches of water in a large saucepan and bring to a boil. Lower heat to just barely below a simmer and cook until potatoes are easily pierced by a fork, about 15 minutes. Remove from heat, add a huge pinch of salt, let stand in the cooking water until cooled slightly. Drain potatoes. If using right away, allow to cool to room temperature, then gently crush them. Heat olive oil in a large frying pan, then cook the potatoes until golden brown, about 5 minutes total. Set aside and salt.TIP: Potatoes can be made up to four days in advance. Store refrigerated in an airtight container and bring to room temperature before using.
Fry The Capers: Return the pan to heat and add enough oil to coat the bottom of the pan. Heat over medium heat until oil shimmers, add the capers and fry until just crisp, about 1 minute. Remove to a paper towel-line plate and set aside. TIP: Capers can be made up to four days in advance. Store refrigerated in an airtight container and bring to room temperature before using.
Blanch The Haricots Verts: Meanwhile, fill a large saucepan with water and season generously with salt. Fill a large bowl with ice water. Bring a saucepan of water to a boil. Working in small batches, cook beans until tender-crisp, about 2 minutes. Transfer to an ice bath to chill. Drain beans and pat dry; beans can be refrigerated overnight at this point. TIP: Beans can be made up to one day in advance. Store refrigerated in an airtight container and bring to room temperature before using.
Serve The Niçoise Salad; To serve the salad, arrange the greens, beans, potatoes, tomatoes, egg, olives, tuna, basil, and capers on a serving plate. Top with a pinch of salt and a drizzle of the dressing then serve, passing additional dressing along the side.