Kate's Nicoise Salad

1 hour (plus beet roasting time)

Makes 4 servings

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Perfect for the warmer months...

when turning on the oven feels nearly impossible, the Nicoise Salad is one we keep on regular rotation during summer at Wellspent HQ. There is some cooking involved, but it’s really just boiling eggs and potatoes (and roasting beets). We like to do all the hot prep in the morning; the house is still cool, and dinner comes together rather quickly at the end of day.

What You'll Need

Ingredients

For the shopping list

one shallot, finely chopped
one clove garlic, microplaned
1 teaspoon dried thyme or 2 teaspoon fresh thyme finely chopped
2 heads butter lettuce
1 pound yukon gold potatoes
8 ounces green beans, blanched
4 golden beets, roasted* and cut into wedges
*Trim the ends off the beets drizzle with olive oil and seal them in a foil packet. Roast at 400F for an hour or as much as two hours, until fork tender. Peel when cooled and cut into wedges (this passive cooking project can be done ahead of time, either during meal prep the night before, or in the morning when the house is still cool).

From our shop

1/4 cup of Sparkling Wine Vinegar
$15.00– Napa - California

1 tablespoon Dijon Mustard
$8.00– Saint-Maurice - France

1/2 teaspoon Italian Fine Sea Salt
$7.00– Trapani - Sicily

Out of stock

1/4 teaspoon, ground Aranya Peppercorns
$12.00– Oakland - California

2 cans Wild Canned Albacore Tuna
$11.00– Lummi Island - Washington

4, hard boiled and quartered Eggs - Farm Fresh
$8.50– Cloverdale - Oregon

A scattering of Spiced Olives
$9.00– California and Greece

Equipment

From the kitchen

whisk
small bowl
measuring cups
measuring spoons
large saucepan
spider strainer or tongs
large platter

What you'll have to do

Step 1 – To make the dressing, whisk together ¼ cup vinegar, shallot, garlic, mustard, thyme, ½ teaspoon salt and ¼ teaspoon pepper. In a slow and steady stream add ⅔ - ¾ cup olive oil to emulsify.

Step 2 – Wash and dry the lettuce then return to the fridge to chill.

Step 3 – Cut potatoes into large-ish chunks (unless you're lucky enough to have little round potatoes that are small enough that you can leave them whole). Boil the potatoes for about 5 minutes, until they are pierce-able with a fork, but not falling apart. Using your spider strainer, transfer all the potatoes to a bowl and toss immediately with several spoonfuls of the dressing.

Step 4 – Pull out the lettuce from the refrigerator and toss it in the remaining dressing and lay it on a large platter.

Step 5 – Arrange a few sets of potatoes, lay green beans next to the potatoes, next the golden beets.

Step 6 – Fluff the tuna a bit with a fork and add it to the top of the salad.

Step 7 – Tuck in the egg wedges where they fit and scatter olives on top. When you’re done making this you almost don't even see the lettuce! Enjoy!