Classic Salade Nicoise
Recipe courtesy of David Lebovitz

Serves 2
1 clove garlic, peeled and halved
2 large, ripe tomatoes
pinch or two of salt
1 small cucumber, peeled, seeded and sliced
2 spring onions or 1 small red onion, peeled and thinly sliced
1/2 cup peeled fava beans
1/2 cup niçoise olives, pitted or unpitted
1/2 head of lettuce, torn or shredded
3 hard-cooked eggs
1/4 cup
French vinaigrette
freshly ground black pepper, to taste
8 anchovy filets, cut lengthwise into thin strips
- Rub garlic all over the inside of a wooden salad bowl.
- Cut tomatoes into wedges and put them in a colander. Sprinkle with salt and let drain while you finish the salad.
- Add cucumber, onions, fava beans, olives and lettuce to wooden bowl.
- Peel and cut eggs into wedges. Set aside.
- Add tomatoes to bowl and toss most of dressing with salad, reserving a bit to drizzle over eggs on top. Season with more salt and pepper to taste.
- Place eggs on top of salad and drape anchovy filets over eggs. Pour remaining dressing overtop.
Hard-Cooked Egg How-to
- Begin with large eggs at room temperature. Bring a small pot of water to a boil. Reduce heat to a simmer and gently lower eggs in. Let cook for 9 minutes.
- Remove eggs from water and plunk them into a bowl of ice water. After a few minutes, crack the shells to aid in peeling.
French Vinaigrette
Makes 1/4 cup (60 mL)
1/8 tsp sea salt
1 tbsp sherry or red-wine vinegar (not balsamic)
1/2 small shallot (about 1 tbsp), peeled and minced
2 tbsp olive oil
Whisk together all ingredients.