Niçoise Salad Anchovy Dressing & Fresh Basil | Just A Pinch Recipes
This is my favourite way to toss together the amazing flavours of a Niçoise salad and skip the traditional fussy arrangement of the ingredients. My kids aren’t.
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Cooking tools:
- Food processor
- Microplane
- Pot
- Colander
- Baking sheet
- Chef's knife
- Cutting board
- Serving bowl
- Can opener
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Stove
- Refrigerator
Ingredients
- 1 pound(s) (450 g) of baby potatoes, halved
- 1 pound(s) (450 g) of green beans, ends trimmed and halved
- 1 large cucumber, cut in half lengthwise then into slices
- 1 pint(s) (500 ml) of cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup(s) (250 ml) or so of your favourite kalamata style black olives, pitted
- 1/2 bunch(es) leaves from a large bunch of fresh basil
- ## FOR THE DRESSING
- 1/2 bunch(es) of parsley, leaves and tender stems
- 1/4 cup(s) olive oil, extra-virgin
- 2 lemons, zest and juice
- 2 ounce(s) (55 g.) can of whole anchovies
- 2 tablespoon(s) (30 ml) dijon mustard
- 2 tablespoon(s) honey
- 2 clove(s) garlic, smashed
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