Fine Cooking Magazine - November/December 2020

Servings:6

There’s really no room for inferior ingredients to hide in this salad, so use the best produce and canned tuna you can find; I especially like ventresca-style tuna, which tastes rich and flakes beautifully.

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For the vinaigrette

1/4 cup red wine vinegar
1 Tbs. Dijon mustard
3/4杯超级橄榄油
Kosher or sea salt and freshly ground black pepper

For the salad

2-1/2磅的西红柿（8至10个培养基），将其切成楔形
Kosher salt
1 clove garlic, peeled and halved (optional)
1-1/2 cups fresh or thawed frozen fava beans, skinned if necessary
1-1/2 lb. artichokes (about 6 small), trimmed, choke removed, and sliced very thinly lengthwise
1个中等红色的胡椒粉，修剪，纵向四分之一，横向切成薄片
4 scallions, trimmed and thinly sliced
6 hard-cooked eggs, peeled and quartered lengthwise
1 cup Niçoise olives (or other black olives)
6 oil-packed anchovy fillets
10至12盎司。凝结或罐装高质量的油填充金枪鱼，排干
Freshly ground black pepper
8至10个新鲜的罗勒叶

Calories (kcal) : 580
脂肪卡路里（KCAL）：390
Fat (g): 44
饱和脂肪（G）：7
Polyunsaturated Fat (g): 6
单不饱和脂肪（G）：29
Cholesterol (mg): 205
Sodium (mg): 1190
Carbohydrates (g): 23
Fiber (g): 7
Sugar (g): 6
Protein (g): 26

准备

使醋

In a small bowl, whisk the vinegar and mustard. Continue whisking as you add the olive oil in a slow, steady stream to emulsify. Season to taste with salt and pepper. Set aside.

Make the salad

Place the tomato wedges in a large colander and sprinkle with 1/2 tsp. salt. Let drain for 20 minutes.
Rub a serving platter or six plates with the garlic to subtly perfume the dish, if you like; discard the clove.
将西红柿和其他蔬菜，鸡蛋和橄榄放在盘子或盘子上。将凤尾鱼悬挂在顶部。将金枪鱼涂成一口大小的碎片，然后放在沙拉上。在沙拉上淋上醋汁，然后加盐和胡椒粉调味。撕裂或剪掉罗勒叶成块，散布在沙拉上，然后食用。

Vary the vegetables.In place of favas, try blanched, cooled green beans. Boiled, cooled, and sliced new potatoes are a popular addition in bistros in Paris, while lettuce, celery, or cucumbers would add refreshing crunch.

Pick your preferred olive.Niçoise olives, small olives with an intensely savory flavor, are—perhaps obviously—the classic choice. They’re not easy to pit, so they’re almost always sold and served unpitted. Feel free to swap them for other brine-cured olives, such as Kalamatas, if you prefer.

Simplify the dressing.I like a mustardy vinaigrette paired with the salad, but it’s also common to simply drizzle it with some extra-virgin olive oil and maybe a squeeze of fresh lemon juice.

省略整个凤尾鱼。I love anchovies, and they’re even more traditional than tuna. But they’re polarizing, and lots of people are squeamish when faced with a fillet. You can skip serving them whole, but keep the deep savory flavor they provide by mashing a fillet or two to a paste and whisking it into the vinaigrette.

使用新鲜的金枪鱼代替罐头。Though many would argue that the bold flavor of canned tuna is integral to a Niçoise salad, there’s no law saying you can’t use slices of grilled or seared fresh tuna instead.