This rogue version of a classic salade Niçoise is the X-Games of salads.
It’s a sandwich with all of the original’s best components: drippy piquant vinaigrette, co-mingled crisp and juicy vegetables, wild salmon (instead of tuna), jammy yolks, and buttery Castelvetrano olives wedged between two thick slices of tangy sourdough bread. It breaks all the rules. Grab a stack of napkins, because this near-sacrilege sandwich Niçoise is a juicy, fun mess. If you really want to upset tradition, douse each bite with hot sauce. Bon appétit, mes amis.
Public Goods Recipe: Sandwich Niçoise-ish
Adapted from Melissa Clark’s Classic Salade Niçoise
- 1 tablespoon minced shallots
- 1 teaspoon dijon mustard
- 1 teaspoon red wine vinegar
- 2 oil-packed anchovy fillets, finely chopped
- Pink salt and freshly ground pepper to taste
- ¼ cup extra virgin olive oil
- ½ pound haricots verts (skinny, snappy French green beans)
- ¼ cup Castelvetrano olives, torn or chopped roughly
- 1 can wild salmon
- 1 ripe tomato, sliced
- 2 large eggs
- Crusty sourdough bread, or any bread you prefer
- Fresh basil leaves, torn
In a small bowl, whisk together the shallots, mustard, vinegar, anchovies, a pinch of salt, and pepper to taste. Slowly whisk in the oil until the dressing comes together. Taste and adjust salt and pepper as needed.
Bring a small pot of salted water to a boil and add the green beans. Blanch until crisp, 2-3 minutes. Drain the green beans and pat them dry. Add the green beans along with the olives and salmon to a large bowl and coat everything with dressing. Set aside to marinate. Be sure to not over-handle the salmon — gently break into large flakes. Be mindful not to mix the ingredients, keep them compartmentalized in the bowl.
In a separate small bowl, coat the tomato slices with more of the dressing and set aside as well.
In the meantime, cook the eggs. Place the eggs in a medium pot and cover them with water. Bring to a boil. Immediately remove the pot from the heat, cover it, and set it aside for about 8 minutes.
Meanwhile, fill a medium bowl with ice and cold water.
Transfer the eggs to the bowl of ice water and once they’re cool enough to handle, peel and halve them lengthwise. Sprinkle with salt.
Slice four thick pieces of crust bread. Toast lightly in a skillet.
For each sandwich: Smear mayonnaise over both slices of bread, wall to wall. Starting from the bottom up, layer tomato slices, salmon, olives, green beans, sliced eggs, and basil leaves. Top the sandwich with the remaining slice. Cut in half, grab some napkins, and serve with hot sauce.
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